Fish & seafood
Congrio Eel Chowder (Caldillo de Congrio)
The classic Chilean chowder immortalized by poet Pablo Neruda, made with conger eel, potatoes and white wine.
Gluten-free
Ingredients
- 4 pieces conger eel (congrio colorado)
- 2 onions, sliced
- 4 medium potatoes, sliced
- 3 garlic cloves
- 2 tomatoes, peeled and chopped
- 1 carrot, sliced
- 1 cup white wine
- 3 cups fish broth
- 1 teaspoon ají de color (paprika)
- Chopped cilantro
- Olive oil, salt and pepper
Step-by-step
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- Put the garlic and onion in the mixing bowl, chop 4 sec/speed 5 and scrape down with the spatula.
- Add 3 tablespoons olive oil and sauté 6 min/Varoma/spoon speed.
- Add the tomato, carrot, ají de color, salt and pepper. Cook 5 min/100°C/spoon speed.
- Pour in the white wine and fish broth, add the sliced potatoes. Cook 18 min/100°C/reverse/spoon speed.
- Carefully place the conger eel pieces on top of the stew and cook 10 min/90°C/reverse/spoon speed.
- Serve piping hot sprinkled with fresh cilantro.
Tips
- Don't stir vigorously so the conger eel doesn't fall apart.
- Serve with pan amasado bread and a glass of the same white wine.
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