Caldillo de Congrio Recipe | Receta Caldillo de Congrio
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.
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.