Soups
Conger Eel Soup
Ingredients
- - 800 g (1.75 lb) conger eel or firm white fish steaks (halibut or cod work as substitutes)
- - 2 tbsp (30 ml) olive oil
- - 1 onion, sliced
- - 2 cloves garlic, minced
- - 2 tomatoes, peeled and chopped
- - 2 carrots, sliced
- - 2 potatoes, diced
- - 1 L (4 cups) fish or vegetable stock
- - 120 ml (1/2 cup) white wine
- - 120 ml (1/2 cup) cream
- - 1 bay leaf
- - Salt and pepper, to taste
- - Fresh parsley or coriander, chopped, to serve
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until soft, about 5 minutes.
- Add the tomatoes and cook for 5 minutes until they break down.
- Add the carrots, potatoes, stock, wine and bay leaf, and bring to a simmer.
- Cook for 15 minutes until the vegetables are just tender.
- Gently lower the fish steaks into the broth and poach for 8-10 minutes until just cooked through and flaking.
- Stir in the cream, season with salt and pepper, and warm through without boiling.
- Ladle into bowls, scatter with parsley, and serve with crusty bread.
Introduction: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish soup uses congrio (conger eel), a firm white fish abundant along the Chilean coast, and is considered one of the great dishes of Chilean coastal cuisine.
Cultural Background: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish soup uses congrio (conger eel), a firm white fish abundant along the Chilean coast, and is considered one of the great dishes of Chilean coastal cuisine.
Tips: Add the fish last and poach gently — overcooking is the most common mistake with this delicate soup.
Variations: Some versions omit the cream for a lighter, more brothy soup; others add a splash of pisco with the wine. Not authentically vegetarian; a vegetable and hearts-of-palm broth is a modern non-fish adaptation.
Salads
Storage: Refrigerate for up to 2 days; freezing is not recommended as the fish texture suffers.
Reheating: Reheat very gently over low heat just until warmed through, taking care not to let it boil. Nutrition (approx., per serving) Approx. 310 kcal, 28g protein, 18g carbohydrate, 13g fat, 3g fiber per serving.
FAQs
Q: What is congrio?
A: A long, firm-fleshed conger eel found off the coast of Chile, prized for soups and stews.
Q: Can I make this without wine?
A: Yes, substitute an equal amount of extra stock with a squeeze of lemon.