CALDILLO DE CONGRIO / MANOS A LA OBRA

conger eel

🥗Healthier: cod

💰Cheaper: hake

Cod is a leaner alternative, while hake is often more affordable.

white wine

🥗Healthier: white grape juice

💰Cheaper: cooking wine

White grape juice provides sweetness without alcohol, while cooking wine is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor profile, while spinach is versatile and economical.

Chop garlic and onions.

Cut onions into small cubes.

Add red bell pepper for color.

Chop carrots, which are rich in beta-carotene.

Prepare the sofrito by adding olive oil, garlic, onions, red bell pepper, and carrots to a pot.

Cook the sofrito for about 10 minutes until fragrant.

Add salt and complete seasoning to the sofrito.

Add chopped tomatoes, cilantro stems, and diced potatoes to the pot.

Increase the temperature and add fish stock to enhance the flavor.

Prepare a fish stock using fish heads, onion, carrot, garlic, celery, and lemon pieces, cooking with water and white wine for at least 30 minutes, then strain the stock.

Transfer the strained fish stock into the pot and add white wine for flavor.

Cook for another 15 minutes, allowing the aroma to develop.

Retrieve the conger eel, which has been marinating for an hour in a mixture of white wine, lemon, and salt.

Add the marinated conger eel and the marinade to the pot.

Cook for an additional 10 to 15 minutes until the fish is done.

Finally, add a splash of cream for a special consistency to the broth.

Serve by first placing the fish in the bowl, then adding the broth, followed by a squeeze of lemon and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary