Caldo de calabaza y coco

Ingredients

• 8 cobia filet 6oz each
• 4 Tbsp Ghee (or olive oil)
• 1 Cup Small Diced Onion
• 4 Garlic Cloves Crushed & Chopped
• 1 Cup Small Diced Potato
• 1 Cup Diced Calabaza
• 2 Tbsp Tomato Paste
• 1½ Cups White Wine
• 2 Cups Vine Ripe Tomatoes Diced
• ¼ Cup Picked Thyme
• 4 Cups Vegetable Stock or Clam Stock
• 1½ Cup Chopped Kale or Collard Greens

Directions

1. Sauté the onions & garlic in the ghee (olive oil)
2. When a little soft, add tomato paste & stir on low heat for about 1 – 2 minutes
3. Add the wine and bring to a simmer for 3 – 4 minutes
4. Add the tomatoes, thyme, potato, carrot, kale/collard greens and vegetable stock/clam stock and simmer for about 10 – 15 minutes
5. Season to taste with salt & pepper

Directions for the fish

1. Season the fish filets with salt & pepper
2. Sear both sides in a large sauté pan
3. Add the vegetable stock (broth) mixture into the fish pan
4. Cook until the fish is opaque in the stock (broth)
5. Then place a serving of green banana mash in the center of shallow bowl
6. Placing a filet on top of the mash
7. Then spoon over the sauce and vegetables
8. Serve

Nutrition Facts:

Serv. Size: 1 | Servings: 8-10 | Amount Per Serving: Calories 174 | Total Fat 6.2g |Sodium 184mg | Total Carb. 6.5g | Protein 16.6g