Of course I have several recipes for the CALDO SANTO (Caldo de pescado-fish soup). I am proud & honored to share our cultural heritage & recipes with all readers of the RecipeLink & with all Puerto Ricans living in the mainland. Buen Provecho!

The Real Fish Soup (EL VERDADERO CALDO DE PESCADO)
Source: Friendo y Comiendo, by tv personality & chef Luis Antonio Cosme, 2000.

4 fish heads (or the equivalent in fish steaks)
4 ounces corn meal
2 ounces of ham (the jamón de cocinar that we use)
3 liters of water
1 chopped onion
1 chopped green pimento
1 chopped tomato
4 garlic cloves, peeled & crushed
3 culantro leaves (cilantro, the long leaved herb)
2 tb olive oil
2 envelopes Goya Sazón con Culantro y Achiote
Salt to taste

In a very big pot, cook the fish heads or fish steaks with 2 liters of water with salt to taste added. Boil until they are completely broken or became a mush. In a skillet sauté the ham, chopped onion, pepper, tomatoes, crushed garlic & culantro. When the fish broth is ready, pass it through a sieve with double cheesecloth to remove the fishbones. Return the broth to the top of the stove, add the remaining water, the SOFRITO with the ham & vegetables, the olive oil & the two envelopes of SAZÓN GOYA. Add, little by little, the cornmeal (Harina de maiz) until the stock is thicker & it is boiling. Cover, lower the heat & cook for 20 to 20 minutes, moving frequently to avoid it to stick to the bottom or sides of the pot. It is delicious.

FISH & COCONUT SOUP (SOPITO)
Source: Adapted from a recipe in The Complete Book of Caribbean Cooking by Elizabeth Lambert Ortiz, 1973

1/2 lb beef as for stew
1 1/2 lb whole fish such as red snapper (Already cleaned & scaled)
2 onions chopped
2 tb chopped shallots
2 celery stalks, chopped
1 green bell pepper, seeded & chopped
2 bay leaves
2 leaves fresh basil or 1 tsp dried basil
3 cloves (Spice)
1/2 tsp ground cumin
Salt
3 tb yellow corn meal
1 cup coconut cream (Coconut milk unsweetened)

Cover the beef with boiling water & let stand until cold. In large saucepan bring 2 quarts of water to a boil with 1 of the onions, 1 tb shallots, 1 celery stalk, the green pepper, bay leaves, basil, cloves, cumin & a little salt. Simmer, covered for 20 minutes. Add the fish & poach until it flakes easily with a fork. Strain, reserving the fish & other solids. Remove & discard the cloves & bay leaves. Reserve the fish stock. Drain the beef, & rinse with cold water. Put into a pan with the strained fish stock, the remaining onion, shallots & celery. Cook covered until the meat is tender, about 1 1/2 hours. Sprinkle the cornmeal over the soup & stir for a minute or two. Stir in the coconut cream (milk). Bone the fish, & cut in pieces. Return it to the soup. Careful, not to add the fish bones. Taste for seasoning, heat through without boiling. Serve with FUNCHE. (Cornmeal cream or custard, Polenta like).