Medicinal Broth of the Saints

 (Caldo Santo)


In the U.S. chicken soup is considered something of a cure all. This broth is supposed to be the "chicken soup" of Puerto Rico. Good for curing all ailments!

INGREDIENTS:

7 cups coconut milk

1/2 cup annatto seeds

1 cup Basic Sofrito

3 quarts water

1 cup alcaparrado or manzanilla olives

1 pound yuca (cassava), peeled, cut into 1-inch cubes

 1 pound yautia (taro root), peeled, cut into 1-inch cubes

1 pound batata (Puerto Rican sweet potato), peeled, cut into 1-inch cubes

1 pound calabaza (West Indian pumpkin), peeled, cut into 1-inch cubes

1 pound ñame (yam), peeled, cut into 1-inch cubes

3 green plantains, peeled, shredded, shaped into 1-inch balls (12 to 14 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

DIRECTIONS:

  • Heat 1 cup coconut milk with annatto seeds.
  • When milk turns bright red, remove it from heat and strain.
  • Set milk aside and discard seeds.
  • In big soup pot, combine annatto-colored milk, remaining coconut milk, and sofrito. Bring to simmer.
  • Add water, milk, and sofrito. Bring to simmer.
  • Add water, alcaparrado, root vegetables, and plantain balls.
  • Add salt and bring to boil.
  • Add all seafood and simmer for 30 minutes, or until root vegetables are cooked.
  • Let soup cool a little before serving. 

BUEN PROVECHO!