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Chilean Congrio Fish Soup

  • Prep 60 min
  • Total 2 hr 0 min
  • Ingredients 19
  • Servings 6
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Ingredients

1
congrio fish, cut into 6 filets
1
bay leaf
1
onion, quartered
1
parsley bunch
3
garlic cloves, chopped
Salt and pepper, to taste
Juice of 1 lemon
2
teaspoons oregano
1
teaspoon Peruvian chili sauce
2
onions, sliced
2
tablespoons oil
6
tablespoons butter
1
carrot, sliced
3
tomatoes, peeled and chopped
1
can tomato sauce
1/2
red bell pepper, julienned
4
potatoes, peeled and sliced
2
cups white wine
Cilantro, to taste, as garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
367.9
% Daily Value
Total Fat
17.4g
27%
Saturated Fat
7.9g
40%
Cholesterol
44.7mg
15%
Sodium
807.9mg
34%
Total Carbohydrate
36.7g
12%
Dietary Fiber
6.6g
26%
Sugars
9.5g
Protein
10.9g
% Daily Value*:
Vitamin C
114.30%
114%
Calcium
8.30%
8%
Iron
17.30%
17%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Once on the table, sprinkle with lemon juice to compliment the flavor of the congrio.

Directions

  • 1 In a pot of water seasoned with the bay leaf, onion, parsley and 2 garlic cloves, simmer the skin, fins and head of the fish on low heat for 2 hours. Add more water if needed. Strain and save the broth.
  • 2 Season the fish with salt, pepper, lemon juice, 1 garlic clove, a pinch of salt, oregano and chili sauce. Let marinate for 1 hour.
  • 3 In a pot, sauté the onions with oil and butter. Add carrots, garlic, tomatoes, tomato sauce and bell pepper.
  • 4 Add the hot broth, potatoes and white wine. Add fish and cook on low heat for 15 minutes. Remove from heat.
  • 5 Serve immediately. Add 1 teaspoon of butter to each serving and garnish with cilantro.

Cold weather is an open invitation to enjoy delicious soups and broths. This is the recipe for a classic Peruvian dish made with congrio, a fish that abounds the Pacific coast of South America. Famous Chilean author Pablo Neruda even wrote about it in his “Oda al Caldillo de Congrio”. Its preparation is very simple and its flavor is delicious.

Rate and Comment

Carla Gutierrez Carla Gutierrez
September 20, 2016

Cold weather is an open invitation to enjoy delicious soups and broths. This is the recipe for a classic Peruvian dish made with congrio, a fish that abounds the Pacific coast of South America. Famous Chilean author Pablo Neruda even wrote about it in his “Oda al Caldillo de Congrio”. Its preparation is very simple and its flavor is delicious.