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|Recipe Caldo Santo
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 ņame (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
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.
Recipe Caldo Santo, Receta Caldo Santo
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