Caldillo de congrio or other fish recipe
Ingredients to make Caldillo de congrio or other fish:
- 2 kilos of conger eel or other fish
- 2 white onions cut pen chop
- 2 ripe red tomatoes, chopped
- 11 potatoes (meidanas) peeled and cut julienne style
- 1 carrot cut into roundels
- 1 red bell pepper diced
- 3 tablespoons finely chopped parsley
- 3 crushed garlic
- 2 bay leaves
- 2 tablespoons olive oil
- 1 pinch of salt
- 1 pinch of pepper
How to make Caldillo de congrio or other fish:
1.Clean the fish well, cut into 6 equal portions and set aside.
2.Fry the onion in a pot with the two tablespoons of olive oil, when they are transparent and begin to smell of fried onion.
3.Add the tomato, garlic, and red paprika, 2 tablespoons of parsley, the bay leaves, and fry for another two minutes, stirring from time to time so that it does not burn.
4.To the same pot add two liters of hot water, the carrot and the potatoes and let it boil for about 10 minutes.
5.When the potatoes are almost soft, add the fish, salt and pepper and boil for another 10 minutes, until the fish is cooked but not overcooked so that it does not fall apart.
6.When the caldillo de congrio or other fish is served, add a little chopped parsley to each dish.
