• 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


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 layer of half the potatoes, then the onions and garlic, and the rest of the potatoes.

Season with salt, pepper, and oregano.

Pour in the wine, fish stock, and olive oil.

Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes.

Votos Totales: 421


Serve in soup bowls accompanied by crusty bread and butter.

With the addition of dessert, or cheese, this makes a splendid lunch or dinner.

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  • Alimento base: Fish
  • Dificultad: Easy
  • Tiempo preparación: 50 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Chile
  • Comunidad:
  • Típica de: Chile
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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