Description
Traditional Chilean fish soup. Congrio is a sea eel that people often call a shrimp a fish. "In the turbulent Chilean sea lives the pink congrio, giant eel with white meat," "Ode to soup from congrio" Pablo Neruda (s)
Ingredients
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Congrio
1 kg
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Potatoes
3 piece
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Carrots
1 piece
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Onion
1 piece
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Red sweet pepper
1 piece
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Tomato
2 piece
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Lemon juice
0.5 piece
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Garlic
2 tooth
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Broth
1.5 l
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Dry white wine
125 ml
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Bay leaf
3 piece
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Oregano
0.5 tsp
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Black pepper
-
Salt
-
Cream
-
Greens
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Shrimp
Cooking
Cut the fish into serving pieces. Marinate in lemon juice, minced garlic, pepper, salt.
Chop the carrots into thin polukruzhochkami onions into strips or half rings. Sauté in vegetable oil in a saucepan.
On the tomatoes to make a cruciform incision, pour boiling water, remove the skins and remove the seeds. Cut into cubes and add to the onions and carrots. Cook for another 5 minutes.
Red sweet pepper cut into strips, add to vegetables, cook another 3 minutes, stirring occasionally.
Potatoes cut into slices, add to vegetables, season with salt and pepper, add Bay leaf, oregano. Pour in the stock.
When the broth boils, pour in the wine. Cook until half-cooked potatoes, about 10 minutes.
Lay out pieces of fish to the vegetables, pour the marinade in there too. Reduce heat, cook at a low boil for another 15-20 minutes. If cooking with prawns, then add the peeled large shrimp 5 minutes before end of cooking.
Serve the soup hot, adding 1-2 tbsp of cream and sprinkle with chopped herbs (chives or cilantro).
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