Caldo Santo: A Taste of Puerto Rico’s Coastal Tradition
Caldo Santo is a rich and flavorful Puerto Rican seafood stew that reflects the island’s deep coastal heritage and Afro-Caribbean roots. Traditionally prepared in regions like Loíza, this comforting dish combines fresh local seafood—often including fish, shrimp, crab, and sometimes lobster—with a luxurious coconut milk broth, infused with sofrito (a blend of garlic, onions, peppers, and herbs), and seasoned with spices like bay leaves, oregano, and a touch of achiote for color and depth.
What sets Caldo Santo apart from other seafood stews is its creamy, tropical flavor profile. The use of coconut milk gives the broth a silky texture and a subtle sweetness that perfectly balances the briny taste of the seafood. Often served with root vegetables such as yautía, malanga, or green plantains, it’s a hearty, soul-warming meal that brings the flavors of Puerto Rico’s sea and soil together in one bowl.
Caldo Santo is more than just a dish—it’s a culinary celebration of Puerto Rican identity, often enjoyed during Lent, Holy Week, or special family gatherings. With each spoonful, it tells a story of cultural fusion and island resilience. Whether you’re cooking it at home or trying it in a coastal town on the island, Caldo Santo offers an unforgettable taste of Puerto Rico’s rich gastronomic traditions.
Caldo Santo - Puerto Rican Seafood Stew
Ingredients
- 6 cups coconut milk
- ½ lb medium shrimp peeled and cleaned
- ½ lb bacalao ~ salted codfish shredded
- ½ lb red snapper deboned filled and cut into piece
- 1 lb batata ~ sweet potato cut into chunks
- ½ lb calabaza ~ pumpkin cut into chunks
- ½ lb yautía ~ taro root cut into pieces
- 3 green plantains peeled and shredded shaped into 1-inch balls
- 3 cloves garlic minced
- 3 sweet peppers finely chopped
- 1 green bell pepper finely chopped
- 3 sprigs coriander
- 1½ tbsp achiote oil
- 3 cups water
- salt to taste
- coriander leaves to garnish with
Instructions
Prepare the Seafood
- Place the seafood and coconut milk in a large saucepan. Season with salt to taste and cook over medium-high heat until the seafood is done, about 15-20 minutes.
- 6 cups coconut milk,½ lb medium shrimp,½ lb bacalao ~ salted codfish,½ lb red snapper,salt
- Strain the seafood and reserve the broth. Discard the bones and shells, if there are any. Set the seafood aside in a covered container for later.
Prepare the Soup
- While the seafood is cooking, prepare the plantain balls by peeling and shredding the plantains. Form the mix into 1 inch balls.
- 3 green plantains
- In the same pot, you cooked the seafood in, sauté the crushed garlic, bell pepper, sweet peppers, and coriander with the oil until tender and aromatic.
- 3 cloves garlic,3 sweet peppers,1 green bell pepper,3 sprigs coriander,1½ tbsp achiote oil
- Add the broth, cut vegetables, and plantain balls into the pot. If necessary, add more water to cover the vegetables. Cook over medium-high heat, stirring occasionally until the vegetables are starting to become tender.
- 1 lb batata ~ sweet potato,½ lb calabaza ~ pumpkin,½ lb yautía ~ taro root,3 cups water
- Add the seafood to the pot. Cook over medium-low heat for 10 more minutes.
- Remove from heat and let cool before serving. Garnish with coriander leaves.
- coriander leaves
