Latin American 35 min

Caldillo de Congrio

Name: Caldillo de Congrio
Total time: 35 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs conger eel or halibut steaks; 4 medium Yukon Gold potatoes, sliced into rounds; 2 large carrots, sliced; 1 white onion, thinly sliced; 4 cloves garlic, minced; 2 Roma tomatoes, diced; 1 cup dry white wine; 4 cups fish broth; ½ teaspoon paprika; ½ teaspoon cumin; 2 tablespoons olive oil; Fresh cilantro and lemon wedges for serving; Salt and black pepper to taste

seafoodcomfort-foodgluten-free

Ingredientsfor 2

380

Cal

38g

Protein

28g

Carbs

10g

Fat

12 lbs conger eel or halibut steaks
24 medium Yukon Gold potatoes, sliced into rounds
32 large carrots, sliced
41 white onion, thinly sliced
54 cloves garlic, minced
62 Roma tomatoes, diced
71 cup dry white wine
84 cups fish broth
9½ teaspoon paprika
10½ teaspoon cumin
112 tablespoons olive oil
12Fresh cilantro and lemon wedges for serving
13Salt and black pepper to taste

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Instructions

1
Heat olive oil in a large pot over medium heat. Cook onion until golden, 6 minutes. Add garlic, paprika, and cumin and cook 2 minutes. Add tomatoes and cook until broken down, 4 minutes.
2
Add wine and let it reduce by half. Add fish broth and bring to a simmer.
3
Add potato and carrot slices and simmer for 12 minutes until nearly tender. Season the fish steaks with salt and pepper and nestle them into the vegetables in the broth.
4
Simmer gently for 8–10 minutes until the fish is opaque and flakes easily with a fork. Do not boil vigorously — gentle heat keeps the fish tender. Serve in deep bowls with fresh cilantro and lemon wedges.