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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
Caldo de Pescado
By Celia Cruz
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Celia Cruz, Legendary
Cuban salsa singer Celia Cruz has held the title "Queen of Latin Music"
for over 40 years. "With her throaty alto rasp, she trades Afro-Cuban rhythms with
pop tunes, salsa with soulful ballads" before huge and continually growing audiences
of all ages around the world. Celia has performed often in Aruba over the years and is a
timeshare owner here. (Recipe reprinted from The New York Times with permission of Ms.
Cruz.) |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 50.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click
here for more information |
Serves 4.
Ingredients:
- 1 whole grouper or sea bass (about 1 1/2
pounds)
- 2 cloves garlic, chopped
- 1 medium onion, quartered
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 10 black peppercorns
- 2 tablespoons olive oil
- 1 green bell pepper, seeded and chopped
- 4 plum tomatoes, peeled, seeded, and chopped
- 1/8 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 medium potatoes, peeled and cut into
1/2" cubes
- 2 tablespoons chopped cilantro* or to taste
- salt, to taste
Fillet grouper or sea bass; reserve head and bones. Place head and bones in a large pot.
Add 1 clove garlic, onion, thyme, bay leaf and peppercorns. Cover with 2 quarts of water
and bring to a boil. Reduce heat to medium and simmer for 20 minutes. Strain and set broth
aside: broth should measure 6 cups. Discard solids.
Heat olive oil over high heat in another
pot. Saute remaining garlic and green pepper for 2 minutes. Stir in tomatoes, turmeric,
cayenne pepper and potatoes. Add broth and season with salt. Bring to a boil and
simmer for 15 minutes.
Cut fish filets into 1/2" pieces. Add
to soup. Simmer another 10 minutes. Adjust seasonings to taste. Sprinkle with cilantro.
Serve immediately.
Bon Appetit!
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