CALDILLO DE CONGRIO: RIQUÍSIMO PLATO CHILENO.

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.

For two servings, gather 2 pieces of conger eel, 1 red bell pepper, 1 tomato, 2-3 tablespoons of tomato sauce, 1 large onion, 3 cloves of garlic, 1 tablespoon of oregano, 1 celery stalk, 2 carrots, medium potatoes, sweet paprika, fish stock, a splash of cream, and olive oil.

Heat a deep, wide pot over medium heat and add about 3 tablespoons of olive oil.

Chop the onion into thin strips and add it to the pot, along with the peeled and diced tomato. Stir to integrate with the oil.

Add about 1 tablespoon of salt and 1 tablespoon of oregano to the pot, stirring to combine.

Cut the red bell pepper into strips and add it to the pot, along with a bit of chopped celery and the carrots cut into half-moons. Cook for a few minutes until the vegetables release their juices.

Add 1 teaspoon of sweet paprika and 3 crushed garlic cloves to the pot, stirring to combine.

Mix in 2-3 tablespoons of tomato sauce and continue to cook everything together.

Add the potatoes cut into wedges to the pot and stir them gently to combine with the other ingredients.

Place the conger eel pieces on top of the potatoes, ensuring they are not broken apart.

Pour in 125 milliliters of white wine and enough fish stock to cover the fish. Cover the pot partially with a lid.

Bring the mixture to a boil, then reduce to a simmer for about 15 minutes, ensuring not to overcook the fish.

Skim off any foam that forms on the surface carefully without disturbing the fish too much.

After 15 minutes, check the potatoes for doneness and ensure the fish is cooked through.

Add a splash of cream to the pot and stir gently to incorporate it into the broth.

Serve the caldillo de congrio in a dish, adding a bit more broth on top and garnishing with cilantro.

Cooking Techniques

Equipment Needed

Spice Level: