Facebook

13
Pinterest

8
Save

2
Print

44

Chilean Congrio Fish Soup

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

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. MORE + LESS -

Ingredients

congrio fish, cut into 6 filets

bay leaf

onion, quartered

parsley bunch

garlic cloves, chopped

Salt and pepper, to taste

Juice of 1 lemon

teaspoons oregano

teaspoon Peruvian chili sauce

onions, sliced

tablespoons oil

tablespoons butter

carrot, sliced

tomatoes, peeled and chopped

can tomato sauce

1/2

red bell pepper, julienned

potatoes, peeled and sliced

cups white wine

Cilantro, to taste, as garnish

Directions

Hide Images

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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.