Caldillo de Congrio

Name: Caldillo de Congrio
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Conger Eel, congrio; skin-on; cut into 4–5 cm pieces; 1 l Fish Stock; 150ml White Wine, dry; 3 medium Potatoes, peeled and cut into chunks; 3 ripes of Tomato, peeled and chopped; 1 large Onion, sliced; 1 large Carrots, sliced; 1 stalk of Celery, sliced; 3 cloves of Garlic, minced; 2 tbsp Olive Oil; 1 tsp Sweet Paprika, ají de color; 1 tsp Oregano, dried; 1 Bay Leaf; 1/2 tsp Ground Cumin; 2 tbsp Parsley, fresh, chopped; 2 tbsp Cilantro, fresh, chopped; Some Salt, to taste; Some Pepper (Black), to taste

Caldillo de Congrio is a rustic, comforting Chilean fish stew that celebrates rich seafood flavor with bright tomatoes, fragrant herbs, and tender potatoes. Silky pieces of conger eel simmer in a savory broth spiked with white wine, paprika and cumin, then finish with fresh parsley and cilantro for a lively contrast. Serve it steaming with crusty bread for dipping.

Caldillo de Congrio is a rustic, comforting Chilean fish stew that celebrates rich seafood flavor with bright tomatoes, fragrant h... Show more

Traditional Spanish Recipe

Health Grade

S · Outstanding

Time

1 hr

Price

4,04 €

Calories

698 kcal

healthy

nutritious

one pot

gluten free

Method

Prep the vegetables

Peel the Potatoes and cut them into bite-size chunks. Peel and chop the Tomato. Slice the Onion, Carrots, and Celery, then mince the Garlic and keep everything separate so it cooks evenly.

Season the eel

If the Conger Eel is not already in 4–5 cm pieces, cut it that way now. Pat the pieces dry with paper towels, then season them lightly with Salt and Black Pepper.

Build the base

Heat the Olive Oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 8 minutes, stirring often, until they soften and smell sweet. Stir in the garlic, Sweet Paprika, Oregano, the Bay Leaf, and Ground Cumin, and cook for 1 minute more until fragrant. Add the tomato and cook for 4 minutes, pressing it down with the spoon until it turns into a thick sauce. Pour in the White Wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pot.

Simmer the potatoes

Pour in the Fish Stock, then add the potatoes. Bring the soup to a gentle boil, lower the heat, and simmer for 15 minutes until the potatoes are almost tender.

Add the eel

Slide in the eel pieces and simmer very gently for 8 minutes more, just until the fish turns opaque and flakes easily and the potatoes are fully tender. Remove the bay leaf, then taste the broth and adjust the salt and black pepper if needed.