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Caldillo De Congrio

Caldillo De Congrio
Chile
⏱ — min. Serves: —

Ingredients

  • For the Caldillo de Congrio:
  • 5 lbs conger eel (or other firm white fish), cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large tomato, peeled and diced
  • 1 green bell pepper, chopped
  • 1 carrot, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 cup white wine
  • 4 cups fish stock (or vegetable broth)
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

Prepare the Base

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion and cook until it becomes translucent.

Stir in the minced garlic and cook for another minute.

Add Vegetables

Add the diced tomato, green bell pepper, carrot, and potatoes to the pot.

Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Deglaze and Add Liquids

Pour in the white wine and cook for a few minutes, allowing the alcohol to evaporate and the wine to reduce slightly.

Add the fish stock (or vegetable broth), bay leaf, paprika, dried oregano, ground black pepper, and salt.

Stir well and bring the mixture to a boil.

Simmer the Soup

Reduce the heat to low and let the soup simmer for about 15 minutes, or until the vegetables are tender.

Add the Fish

Gently add the fish chunks to the pot.

Simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Finish and Serve

Remove the bay leaf from the soup.

Stir in the fresh parsley and cilantro.

Enjoy your meal!