Ingredients to make Conger Caldillo:
- 1 onion
- 2 potatoes
- 1 carrot
- 1 chili
- 1 paprika
- 4 slices of conger eel
- 2 tomatoes
- 100 milliliters of white wine
- 2 cloves of garlic
- 1 dessert spoon of oregano
- 1 dessert spoon of colored chili
- 1 dessert spoon of salt and pepper
- 1 sprig of parsley
- 1 splash of ketchup
How to make Caldillo de conger:
1.Wash all the vegetables very well. Then, cut the potato and paprika into thick strips, the chili into thin strips and the parsley also fine.
Tip: If you prefer, you can remove the skin from the paprika.
2.Peel the carrot and cut it into slices, julienne the onion.
3.In a medium saucepan with a splash of oil, sauté the vegetables with salt and pepper over medium-high heat for approximately 6 minutes, or until the onion softens.
4.Add the tomatoes, oregano, garlic and colored chili. Place the conger eel slices in the pot and pour the white wine all at once, wait for it to boil and cover for just a few seconds without stirring the preparation.
5.Add 1 liter of water and the ketchup (heat it beforehand so as not to interrupt the cooking). Cook semi-covered over medium heat for 15 or 20 minutes without stirring too much so as not to break the pieces of conger eel.
6.Serve the conger eel broth very hot and decorate with parsley, you can also season with lemon if you like.
