Caldillo de Congrio
- π 1 fresh conger eel, sliced into medallions
- π₯ 6 potatoes, cut into wedges
- π§ 3 onions, sliced
- π 1 cup tomatoes, chopped
- π 1 tablespoon tomato paste, **Hunt's**
- πΆοΈ 1 cup red bell pepper, julienned
- π₯ 1/2 cup celery, chopped
- π₯ 1 carrot, sliced into half-moons
- π§ 3 cloves garlic, roasted
- πΏ Fresh cilantro, with stems, chopped
- π A few bay leaves
- πΆοΈ 1 tablespoon chili powder, **ajΓ color**
- πΏ 1 tablespoon oregano
- πΏ 1 teaspoon cumin
- π§ Salt
- π§ Black pepper
- π₯ 1 teaspoon merken
- π· 2 cups white wine, **Chardonnay**
- πΏ Fresh cilantro for garnish
- πΆ Optional: a dash of cream
Caldillo de Congrio is an iconic Chilean dish perfect for chilly days. This hearty stew, rich with flavors from fresh conger eel and a vibrant sofrito, brings warmth and comfort. The layers of tomatoes, herbs, and spices meld perfectly with the eel to create a deliciously aromatic broth thatβs both inviting and satisfying.
Caldillo de Congrio is an iconic Chilean dish perfect for chilly days. This hearty stew, rich with flavors from fresh conger eel and a vibrant sofrito, brings warmth and comfort. The layers of tomatoes, herbs, and spices meld perfectly with the eel to create a deliciously aromatic broth thatβs both inviting and satisfying.
Ingredients
π 1 fresh conger eel, sliced into medallions
π₯ 6 potatoes, cut into wedges
π§
3 onions, sliced
π
1 cup tomatoes, chopped
π
1 tablespoon tomato paste, Hunt's
πΆοΈ 1 cup red bell pepper, julienned
π₯ 1/2 cup celery, chopped
π₯ 1 carrot, sliced into half-moons
π§ 3 cloves garlic, roasted
πΏ Fresh cilantro, with stems, chopped
π A few bay leaves
πΆοΈ 1 tablespoon chili powder, ajΓ color
πΏ 1 tablespoon oregano
πΏ 1 teaspoon cumin
π§ Salt
π§ Black pepper
π₯ 1 teaspoon merken
π· 2 cups white wine, Chardonnay
πΏ Fresh cilantro for garnish
πΆ Optional: a dash of cream
Instructions
1- Prepare the Broth:
- If not done in advance, prepare the broth using the eel's spine and head, simmering with water, onion, carrot, bay leaves, and seasoning for about 45 minutes.
- Strain and set aside.
2- Sofrito Preparation:
- In a large pot, Le Creuset Dutch Oven, heat a bit of oil over medium heat.
- Add sliced onions, cooking until translucent.
- Incorporate tomatoes, tomato paste, red bell pepper, celery, half of the carrots, roasted garlic, and cilantro with stems. Stir well.
- Sprinkle in chili powder, oregano, cumin, salt, pepper, and merken. Stir and cook for about 5-7 minutes until aromatic.
3- Deglaze & Simmer:
- Pour in the white wine to deglaze the pot.
- Let it simmer to integrate the wine's acidity for 3-5 minutes.
4- Add Vegetables:
- Add potato wedges and remaining carrot slices to the pot.
- Cook for 10-13 minutes until they begin to soften.
5- Cook the Eel:
- Gently place conger eel medallions into the pot.
- Cover and cook for another 8-12 minutes without stirring to keep the eel intact.
6- Finishing Touches:
- If desired, add green peas in the final few minutes of cooking.
- Taste and adjust seasoning if necessary.
7- Serving:
- In clay or ceramic bowls, serve the stew with vegetables on the bottom, eel on top, and enough broth to cover.
- Garnish with fresh cilantro and a drizzle of cream if preferred.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Equipment: Le Creuset Dutch Oven, Cutting board, Chefβs knife, Ladle
Cooking Tips:
- Ensure potatoes and carrots are cut uniformly for even cooking.
- Avoid stirring once eel is added to keep the chunks intact.
#chilesteam #congereel #seafoodstew #chileanrecipe #comfortfood #traditionaldish
Slucook: https://www.youtube.com/@Slucook
Caldillo de Congrio
Posted by Waivio guest: @waivio_hivecooking
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