Caldillo conger recipe
Ingredients to make Conger Caldillo:
- 1 red conger, cut into whole portions
- 3 onions
-
1 kilo of potatoes
- 2 carrots
- 1 piece of goat or red chili
- 1/3 bell pepper
- 1/2 kilo of tomatoes
- 1/2 liter of white wine
- 1/4 liter of milk
- chopped parsley
- oil
- colored chili,
- White pepper
- oregano
- Salt
How to make Caldillo de conger:
1.Wash the onions and chop them finely, wash the potatoes and chop them into 1/2 cm slices. Thick, wash the carrots and cut them into thin slices, wash the pepper and cut it into strips, wash the tomato and cut it into segments.
2.Preparation: with the head of the fish, make a stock with a liter of water and reduce by half.
3.The onion, the carrot, the potatoes, the paprika and the chili piece of goat, fry in oil with colored chili and pepper and stir.
4.When the onion is crystal clear, add the tomato and the conger eel pieces, without stirring, add the fish stock, season with the salt and turn off the temperature with the white wine, rectify the seasoning and cook for approximately 10°.
5.Before serving add milk and parsley.
6.And enjoy a replenishing Chilean-style conger eel broth.
