Caldillo de Congrio is a traditional Chilean fish stew dish.
It's recipe typically calls for Chilean conger eel but any other white fleshed fish is acceptable.
While congrio (conger eel) is a staple in Chilean kitchens it can be hard to find outside of Chile.
A classic Chilean dish for seafood lovers.
- 2 TBSP Olive Oil
- 1 lb White Fish, Cut into Chunks
- 1 Onion, Thinly Sliced
- 4 Cloves Garlic, Minced
- 1 TBSP Paprika
- 4 Cups Fish Stock
- 1 Cup Wine
- 1 Bay Leaf
- 2 TBSP Parsley, Chopped
- 1/2 Cup Heavy Cream
- Small Bunch Cilantro, Chopped
- Salt & Pepper to Taste
- 3 Tomatoes, Seeded & Chopped
Heat the oil in a large pot over high heat. Add the onion and sauté until translucent, about 4 minutes. Stir in the garlic and paprika and sauté for another 2 minutes.
Stir in the tomatoes and simmer for another 5 minutes. Add the wine and simmer for another minute.
Add the fish stock, parsley, bay leaf, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
Add the fish and simmer until the fish is cooked through, about 6 minutes.
Stir in the cream and adjust seasoning with salt and pepper.
Serve in bowls, garnished with the chopped cilantro. Add a few dashes of salsa de ají for some added spice.