Caldillo de Congrio comes from Chile and roughly translates as “broth of conger” or “conger chowder.”
Caldillo de Congrio
- 500 g White fish or conger eel fillets cut into pieces
- 1 litre fish stock
- 1 tbsp Paprika
- 1 Onion very finely sliced
- 4 cloves Garlic minced
- 400 g Tomatoes chopped
- 3 tbsp Olive oil
- 250 ml White wine
- 2 tbsp Parsley carefully sliced
- 1 Bay leaf
- Salt and pepper to taste.
- 120 ml Whipping cream
- ½ bunch Coriander sliced
- Heat the oil in a large pan over medium-high flame.
- Add the onion and saute till clear, about 3 to 4 minutes.
- Stir in the garlic and paprika and saute for another 1 to 2 minutes.
- Stir in the tomatoes and simmer for another 4 or 5 minutes to reduce.
- Add the wine and reduce for another minute or so.
- Add the fish stock and bring in the parsley, bay leaf, pepper and salt.
- Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes.
- Add the fish or eel and simmer till the fish is cooked through, about 5 to 8 minutes.
- Stir in the cream and season with salt and pepper.
- Serve in bowls, garnished with the a few of the sliced coriander or other hot pepper sauce.