Caldillo de Congrio

Dive into the rich flavors of Chile with Caldillo de Congrio, a warming fish stew featuring tender conger eel, hearty potatoes, and aromatic spices. Perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 500 grams conger eel fillets
• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic
• 2 medium potatoes
• 1 liter fish broth
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 sprigs fresh cilantro

Method

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add the minced garlic and paprika, cooking for an additional minute until fragrant.

3. 3

   Stir in the diced potatoes and pour in the fish broth. Bring the mixture to a boil.

4. 4

   Once boiling, reduce the heat and let it simmer for about 10 minutes, until the potatoes are tender.

5. 5

   Carefully add the conger eel fillets to the pot. Season with salt and black pepper. Cook for another 10 minutes until the fish is cooked through.

6. 6

   Taste and adjust seasoning if necessary. Remove from heat.

7. 7

   Serve hot, garnished with fresh cilantro sprigs.