Friday, April 2nd, 2021:
Recipe for Puerto Rican Caldo Santo! 

Sofrito Lovers,


Happy Good Friday to my Christian/Catholic Sofrito Lovers!  It may seem weird and maybe inappropriate, but when I think of Good Friday I think of food.  Specifically, I crave a good-ole fashion hearty Puerto Rican-style Caldo Santo (Holy Broth).


During Semana Santa (Holy Week), Puerto Ricans, and other Latinx caribbeans, enjoy Caldo Santo, which is a coconut based soup prepared with fish and caribbean root vegetables. Though it's steeped in Catholic tradition, its origins are primarily African with a few Taino/Indigenous ingredients thrown in as well. 


Growing up, my mother never prepared Caldo Santo, but I did pick up the habit from other Puerto Rican families and friends.  At first, I thought it was gross, but eventually I learned to love it and appreciate its unique contribution to my Puerto Rican Catholic culture. I'm no longer Catholic, but I can't help but crave this amazing treat whenever I think of Easter.


Check out this simple recipe from ElColmadito.com and make yourself some caldo santo!  During this period of rebirth and resurrection, let's all take a moment to renew our sense of adventure and challenge ourselves to try something new. Cook and enjoy!


Go taste for yourself!  ¡Buen Provecho! 


Recipe for Caldo Santo from www.Elcolmadito.com
(Click here for the original post)

Ingredients:

7 cups coconut milk 
1/2 cup annatto seeds
1 cup basic recaito 
3 quarts water 
1 cup alcaparrado 
1 pound yuca (cassava), cut into 1-inch cubes
1 pound yautia (taro root), cut into 1-inch cubes
1 pound batata (sweet potato), cut into 1-inch cubes
1 pound calabaza, cut into 1-inch cubes
1 pound ñame (yam), cut into 1-inch cubes
3 green plantains, peeled and shredded, shaped into 1-inch balls
salt to taste 
1 pound medium shrimp, peeled and cleaned 
1 pound bacalao (salt codfish), cooked and shredded 
8 blue crabs 
1 pound boneless fillet of red snapper, cut into pieces


Procedure:
Heat 1 cup of the coconut milk with the annatto seeds. When the milk turns bright red, remove it from the heat and strain. 


Set the milk aside and discard the seeds. In a big soup pot, combine the annatto-colored milk, the remaining coconut milk, and the recaito. Bring to a simmer. 


Add the water, milk, and the recaito. Bring to simmer. Add the water, alcaparrado, root vegetables, and plantain balls. Add the salt and bring to a boil. 

Add all the seafood and simmer for 30 minutes, or until the root vegetables are cooked. 


Let the soup cool a little before serving.