Sicilian Caldo Santo

Ingredients

Sicilian Caldo Santo is a variation of the original Mexican dish, adapted to the flavors and ingredients of Sicilian cuisine. While the Mexican version often includes ingredients like chiles and cilantro, the Sicilian adaptation focuses on the use of Mediterranean herbs like oregano and basil. Additionally, the Sicilian version incorporates local seafood such as fish, shrimp, and mussels, giving it a distinct Mediterranean flair. We alse have the original recipe for Caldo santo, so you can check it out.

• 500g (1.1 lb) mixed fish fillets (such as cod, snapper, or sea bass), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, snapper, or sea bass), cut into chunks
• 300g (10.5 oz) shrimp, peeled and deveined 300g (10.5 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Stir in the tomato paste, dried oregano, dried basil, and bay leaf. Cook for another 2 minutes.
3. 3.
   Add the canned tomatoes and fish or vegetable broth to the pot. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Add the fish chunks and shrimp to the pot. Cook for 5 minutes, or until the fish is cooked through and the shrimp turns pink.
5. 5.
   Gently stir in the mussels and cook for an additional 3-4 minutes, or until the mussels open.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the Sicilian Caldo Santo hot, garnished with fresh basil leaves. Enjoy with crusty bread.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets such as cod, snapper, or sea bass for the stew. Cut them into chunks to ensure even cooking.
• Shrimp — Use fresh or frozen shrimp, peeled and deveined. Leave the tails on for added presentation.
• Mussels — Scrub the mussels thoroughly and remove any beards before cooking. Discard any mussels that do not open after cooking.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Serve the Sicilian Caldo Santo with a drizzle of extra virgin olive oil for added richness.
• If you prefer a thicker stew, you can blend a small portion of the cooked vegetables and broth before adding the seafood.
• Customize the seafood selection based on your preference and availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Sicilian Caldo Santo in individual bowls, making sure to distribute the seafood evenly. Accompany it with crusty bread to soak up the flavorful broth. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Present the Sicilian Caldo Santo in a rustic-style bowl, allowing the vibrant colors of the seafood and tomatoes to shine through. Place a few mussels in their shells on top for an eye-catching presentation. Serve with a side of crusty bread and fresh basil leaves for an inviting and appetizing display.