👨‍🍳 作り方

1. 1

   In a large Dutch oven or caldero, heat the olive oil over medium-high heat. Add the sliced onion, sofrito, minced garlic, and minced ginger. Sauté until fragrant and the onions are translucent, about 3-4 minutes.

   ⏱️ 4 minutes
2. 2

   Pour in the fish stock and coconut milk. Stir to combine with the aromatics. Add the olives, capers, bay leaves, adobo, sazón, allspice (if using), and black pepper.

   💡 プロのコツ: Ensure all spices are well distributed.
3. 3

   Bring the liquid to a boil, then add the cubed yuca, batata, and calabaza. Reduce heat, cover, and simmer until the root vegetables are tender, about 20-25 minutes.

   ⏱️ 25 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking.
4. 4

   Add the desalted codfish, fresh fish pieces, shrimp, and crab meat to the pot. Stir gently and continue to simmer until the seafood is cooked through and opaque, about 8-10 minutes.

   ⏱️ 10 minutes

   💡 プロのコツ: Avoid overcooking the seafood.
5. 5

   Remove the bay leaves. Taste and adjust seasoning with adobo and salt if needed. Serve hot.

   💡 プロのコツ: Caldo Santo is often served with a side of white rice.