Dairy-Free Caldillo de Congrio (Chilean Conger Eel Soup)

Ingredients

• 1.5 lb Conger eel fillets
• 1 large Onion
• 3 cloves Garlic
• 2 large Tomatoes
• 1 large Bell pepper
• 2 medium Potatoes
• 1 large Carrot
• 0.25 cup Cilantro
• 6 cups Fish broth
• 2 tbsp Olive oil
• 0.5 cup White wine
• 0.5 tsp Chile flakes
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Prepare your ingredients: Cut the 1.5 lb conger eel fillets into 2-inch pieces. Peel and finely chop the 1 large onion and 3 cloves garlic. Dice the 2 large tomatoes. Remove the seeds and membranes from the 1 large bell pepper and dice it. Peel and cut the 2 medium potatoes into 1-inch cubes. Peel and slice the 1 large carrot into 1/4-inch thick rounds. Finely chop the 0.25 cup cilantro.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped 1 large onion, 3 cloves garlic, diced 1 large bell pepper, and sliced 1 large carrot. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. You should see them become translucent and slightly tender.
3. 3Add the diced 2 large tomatoes, 0.5 tsp chile flakes, 1 tsp salt, and 0.5 tsp black pepper to the pot. Cook, stirring, for 5 minutes until the tomatoes begin to break down. The mixture will become fragrant.
4. 4Pour in the 6 cups of fish broth and add the cubed 2 medium potatoes. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes, or until the potatoes are fork-tender.
5. 5Gently add the 1.5 lb conger eel pieces and 0.5 cup white wine to the simmering soup. Ensure the fish is mostly submerged. Cover the pot and continue to simmer for another 8-10 minutes, or until the conger eel is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
6. 6Remove the pot from the heat. Stir in most of the chopped 0.25 cup cilantro, reserving a little for garnish. Ladle the Dairy-Free Caldillo de Congrio into bowls and garnish with the remaining cilantro. Serve hot.

Related Guides