Name: Caldillo de congrio
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 pounds congrio fish ((or any white fish like cod or haddock), cut into chunks); 2 tablespoons olive oil; 1 onion (diced); 2 cloves garlic (minced); 1 cup white wine; 2 large tomatoes (diced); 2 carrots (peeled and sliced); 2 potatoes (peeled and diced); 4 cups fish broth (or vegetable broth); 1 teaspoon paprika; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper (to taste); Fresh parsley (chopped (for garnish))

Caldillo de congrio

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Caldillo de congrio is a traditional Chilean fish stew that is made with congrio, a type of eel-like fish that is popular in Chilean cuisine. The stew is typically flavored with onions, garlic, white wine, tomatoes, and various herbs and spices. Some variations of the recipe also include potatoes, carrots, and other vegetables.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Lunch

Cuisine: Chilean

Calories: 494

Ingredients Method Nutrition

Ingredients

2 pounds congrio fish (or any white fish like cod or haddock), cut into chunks
2 tablespoons olive oil
1 onion diced
2 cloves garlic minced
1 cup white wine
2 large tomatoes diced
2 carrots peeled and sliced
2 potatoes peeled and diced
4 cups fish broth or vegetable broth
1 teaspoon paprika
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh parsley chopped (for garnish)

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Method

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the white wine to the pot and let it simmer for a couple of minutes, allowing the alcohol to cook off.
Add the diced tomatoes, carrots, and potatoes to the pot. Stir and cook for about 5 minutes until the vegetables start to soften.
Pour in the fish or vegetable broth, paprika, dried oregano, bay leaf, salt, and pepper. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld.
Gently add the chunks of congrio fish to the pot, making sure they are submerged in the broth. Cook for an additional 10-15 minutes or until the fish is cooked through and flakes easily with a fork.
Remove the bay leaf from the pot and taste the stew. Adjust the seasonings if needed.
Serve the Caldillo de congrio hot, garnished with fresh parsley. You can enjoy it with rice or crusty bread on the side.

Nutrition

Calories: 494kcalCarbohydrates: 31gProtein: 54gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 113mgSodium: 931mgPotassium: 1754mgFiber: 5gSugar: 7gVitamin A: 5915IUVitamin C: 39mgCalcium: 151mgIron: 3mg

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Caldillo de congrio