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

Ingredients

• about 680 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 680 g conger eel fillets into 5.08 cm 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 2.54 cm cubes. Peel and slice the 1 large carrot into 0.635 cm 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 (about 175°C / 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 about 680 g 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 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.

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