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 that’s both inviting and satisfying.
Ingredients
🐟 1 fresh conger eel, sliced into medallions
🥔 6 potatoes, cut into wedges
🧅 3 onions, sliced
🍅 1 cup tomatoes, chopped
🍅 1 tablespoon tomato paste, Hunt's
🌶️ 1 cup red bell pepper, julienned
🥕 1/2 cup celery, chopped
🥕 1 carrot, sliced into half-moons
🧄 3 cloves garlic, roasted
🌿 Fresh cilantro, with stems, chopped
🍃 A few bay leaves
🌶️ 1 tablespoon chili powder, ají color
🌿 1 tablespoon oregano
🌿 1 teaspoon cumin
🧂 Salt
🧂 Black pepper
🔥 1 teaspoon merken
🍷 2 cups white wine, Chardonnay
🌿 Fresh cilantro for garnish
🍶 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, Chef’s 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.
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Caldillo de Congrio
Posted by Waivio guest: @waivio_hivecooking