Ingredients with Measurements:
- 2 pounds of conger eel, cut into 2-inch pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 4 cups of fish or vegetable broth
- 1/4 cup of white wine
- 1/4 cup of olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the red and green bell peppers and sauté for another 2-3 minutes until they start to soften.
4. Add the chopped tomatoes, paprika, cumin, and oregano and cook for 5 minutes, stirring occasionally.
5. Pour in the white wine and let it reduce for 2-3 minutes.
6. Add the fish or vegetable broth and bring to a boil.
7. Reduce the heat to low and add the conger eel pieces.
8. Cover the pot and let it simmer for 20-25 minutes until the eel is cooked through and tender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley or cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 290
Fat: 16g
Carbohydrates: 10g
Protein: 24g
Substitutions for ingredients:
- Any firm white fish can be substituted for the conger eel.
- Red wine can be used instead of white wine.
- Fresh or canned tomatoes can be used.
Variations:
- Add chopped potatoes or carrots for a heartier soup.
- Use smoked paprika for a smoky flavor.
- Add a pinch of saffron for a more complex flavor.
Tips and tricks:
- Make sure to clean the conger eel thoroughly before cooking.
- If using fresh tomatoes, blanch them in boiling water for a few seconds to remove the skin easily.
- Adjust the seasoning to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Fresh parsley or cilantro can be used as a garnish.
Pairings:
This soup pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Crusty bread, garlic bread, or a simple green salad would be great side dishes.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the conger eel thoroughly to avoid any foodborne illnesses.
Food history:
Caldillo de Congrio is a traditional Chilean fish soup that dates back to the pre-Columbian era. It is made with conger eel, a type of fish that is abundant in the Pacific Ocean off the coast of Chile.
Flavor profiles:
This soup has a rich and savory flavor with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Chilean