Artículo RevisadoRecetas

CALDILLO DE CONGRIO (CHILEAN FISH SOUP)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

CALDILLO DE CONGRIO (CHILEAN FISH SOUP)

CALDILLO DE CONGRIO (CHILEAN FISH SOUP). Alimento Base: Fish, Put the fish steaks into a casserole, preferably earthenware, large enough to hold them in a single layer. Season with salt and the lemon juice. Cover with a layer of carrots, then a...
Imprimir receta Fijar la receta
Tiempo de preparación 50 minutos
Tiempo Total 50 minutos
Raciones: 4 comensales
Plato: Fish
Cocina: Chile
Ingredients Method

Ingredientes
  

  • 2 pounds cod cut into 4 steaks (Chilean "congrio" is only found in Chilean and Peruvian waters, but cod makes a good substitute in this recipe)
  • 2 carrots scraped and thinly sliced
  • 2 cloves garlic chopped (optional)
  • 1 cup dry white wine
  • Salt
  • 2 pounds small potatoes peeled and thinly sliced
  • Freshly ground pepper
  • 4 cups fish stock
  • 1/4 cup lemon juice
  • 2 medium onions halved and thinly sliced
  • 1/4 teaspoon oregano
  • 4 tablespoons olive oil

Method
 

  1. Preparation
  2. Put the fish steaks into a casserole, preferably earthenware, large enough to hold them in a single layer.
  3. Season with salt and the lemon juice.
  4. Cover with a layer of carrots, then a layer of half the potatoes, then the onions and garlic, and the rest of the potatoes.
  5. Season with salt, pepper, and oregano.
  6. Pour in the wine, fish stock, and olive oil.
  7. Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes.