Caldo Santo de Yuiza- Curry Style
A reinterpretation of the traditional Caldo Santo from Loíza, enriched with curry-style spices that enhance its aroma, depth, and color.
The name pays tribute to Yuisa, the only female cacique of Puerto Rico, a symbol of strength, resilience, and leadership.
Ingredients:
Sofrito Base
Anatto oil – 2 oz
White onion – 6 oz
Garlic, crushed – 1 oz
Ginger, grated – 0.5 oz
Ají dulce – 3 oz
Cubanelle Peppers – 1 oz
Fresh Cilantrillo – 0.5 oz
Fresh Recao – 0.5 oz
Curry & Liquids
Yellow curry paste – 2.5 oz
Curry leaves – 3 ea.
Coconut milk – 32 oz
Fish stock (made with mutton snapper bones & trimmings) – 32 oz
Pumpkin (calabaza), medium dice – 16 oz
Root Vegetables
Yautía – 12 oz
Yuca – 12 oz
Ñame (yam) – 12 oz
Sweet potato – 12 oz
Protein
Mutton snapper (Sama), portioned 3–4 oz – 36 oz total
Seasoning
Salt – to taste
Black pepper – to taste
Fish sauce (optional, for umami) – 0.5 oz
Lime juice – 2 oz
Finish
Fresh cilantro leaves
Annatto oil
Cilantro oil
Procedure:
1. Fabricate the fish
Portion the mutton snapper into clean 3–4 oz fillets
Reserve all bones, skin, and trimmings
Use:
Bones + some trimmings → stock
Remaining trimmings → flavor base (to blend)
2. Prepare the fish stock
Combine bones and selected trimmings with water, onion, ginger, garlic, and culantro
Simmer gently (never aggressively boil) for 30–40 minutes
Skim impurities
Strain the liquid and reserve
Reserve part of the cooked solids for blending
3. Create the blended trim base
Take some of the cooked trimmings and vegetables from the stock
Blend with a portion of the liquid until smooth
This creates:
Natural body
Depth of flavor
A refined, lightly thickened broth without starch
4. Sear the fish
Season fillets lightly with salt
Heat a pan with a small amount of oil
Sear skin-side down first until lightly golden
Flip briefly (do not fully cook)
Reserve for final cooking
5. Build the aromatic base
In a large pot:
Heat anatto oil
Sauté onions, garlic, ginger, ají dulce, onion, and peppers
Cook until fragrant and slightly sweet
Add culantro at the end
6. Activate the curry
Add yellow curry paste and curry leaves
Cook for 2–3 minutes to bloom flavors
7. Build the broth
Add coconut milk and prepared fish stock
Incorporate the blended trim mixture
Stir until fully integrated
8. Prepare & Cook the Root Vegetables (Precision + Utilization)
Fabricate yautía, yuca, yam, sweet potato, and pumpkin into clean, even, refined cuts
(medium dice or tournée-style for plating consistency)Perfect cuts → reserve for final cooking & plating
Trimmings → add to the broth base
Utilization of trimmings
Add the root vegetable trimmings directly into the broth
Allow them to cook fully until very soft
Blend part of these cooked trimmings with broth to create a natural thickening base
Cooking the final cuts
Once the broth is developed and balanced, add the reserved perfect cuts
Simmer gently until tender while maintaining structure
9. Finish the fish (CRITICAL STEP)
Lower heat to a gentle simmer
Add the seared snapper fillets
Cook 2–3 minutes max
Do not overcook — preserve texture and integrity
10. Final seasoning
Adjust salt and black pepper
Optional: light touch of fish sauce
Add lime juice for balance and brightness
Plating
In a warm shallow bowl, arrange the perfectly cut root vegetables in a clean, intentional composition
Place the seared mutton snapper fillet on top or slightly off-center
Gently ladle the hot curry coconut broth around the components
Finish with a drizzle of annatto oil and cilantro oil
Garnish with fresh culantro leaves
Chef Notes
Full utilization of fish → flavor integrity + zero waste
Blended trimmings → natural body, no starch needed
Precision cuts → visual consistency + even cooking
Seared fish → contrast between rustic tradition and refined technique