Dairy-Free Caldillo de Congrio (Chilean Fish Stew)

Ingredients

• about 680 g Conger eel fillets (or cod)
• 1 large Onion
• 4 cloves Garlic
• 1 28 oz can Tomatoes
• about 680 g Potatoes
• 2 medium Carrots
• 1 red Bell pepper
• 1/4 cup Cilantro
• 6 cups Fish stock
• 1/2 cup White wine
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Pepper

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

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat, which is 175°C. Add the 2 tablespoons of olive oil to the pot.
2. 2Add the 1 large onion, 4 cloves of garlic, 2 medium carrots, and 1 red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Pour in the 1 28 oz can of tomatoes, 6 cups of fish stock, and 1/2 cup of white wine. Stir in the 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
4. 4Bring the liquid in the pot to a simmer, then add the about 680 g of potatoes. Cover the pot and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
5. 5Carefully add the about 680 g of conger eel fillets (or cod) to the simmering liquid. Ensure the fish is mostly submerged. Cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
6. 6Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro.
7. 7Serve the Dairy-Free Caldillo de Congrio hot.

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