Caldo Santo
A rich and comforting Puerto Rican seafood stew, traditionally prepared during Lent, featuring a creamy coconut broth with an assortment of fish, shellfish, and root vegetables.
🧂 Ingredients
- 1 tablespoon Olive oil or achiote oil
- 1 medium White onion(peeled and thinly sliced)
- 0.33 cup Sofrito
- 5 cloves Garlic(peeled and minced)
- 1 inch piece Ginger(peeled and minced)
- 4 cups Fish stock
- 3 cups Coconut milk
- 0.25 cup Manzanilla olives(pitted)
- 1 tablespoon Capers
- 2 large Bay leaves
- 1 tablespoon Adobo seasoning(plus more to taste)
- 1.5 teaspoons Sazón with achiote and culantro
- 0.25 teaspoon Ground allspice(optional)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 0.5 pound Yuca (cassava)(peeled and cut into 1/2-inch cubes)
- 0.5 pound Batata (sweet potato)(peeled and cut into 1/2-inch cubes)
- 0.5 pound Calabaza (West Indian pumpkin)(peeled and cut into 1/2-inch cubes)
- 0.5 pound Salted codfish (bacalao)(desalted, cut into 1-inch pieces)
- 0.5 pound Fresh fish fillets (e.g., red snapper)(cut into 1-inch pieces)
- 0.5 pound Shrimp(peeled and deveined)
- 0.25 pound Crab meat(cooked)
👨🍳 Instructions
- 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
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.
💡 Tip: Ensure all spices are well distributed. - 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💡 Tip: Stir occasionally to prevent sticking. - 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💡 Tip: Avoid overcooking the seafood. - 5
Remove the bay leaves. Taste and adjust seasoning with adobo and salt if needed. Serve hot.
💡 Tip: Caldo Santo is often served with a side of white rice.
💡 Pro Tips
- ✓Properly desalting the bacalao is crucial for the flavor balance of the stew.
- ✓You can substitute other root vegetables like malanga or ñame.
- ✓For a richer flavor, use homemade fish stock.
🔄 Variations
- Add a splash of white wine along with the fish stock for added depth.
- Include other types of seafood like mussels or clams.