Caldo de calabaza y coco

Oncology Nutrition Recipe

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

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

Directions for the fish

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

Nutrition Facts:

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