• Prep Time
    330 Mins
  • Cook Time
    0 Mins
  • Total Time
    330 Mins
  • The base number of servings for this recipe is 6
    OK

    Caldillo de Congrio con Vino Blanco

    Congrio is not available in the States, but you can substitute monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.


    Ingredients
    3
    tablespoons
    vegetable oil
    1
    large onion, halved and thinly sliced
    1/4
    red bell pepper, thinly sliced
    1/2
    carrot, grated
    1
    clove
    garlic, finely minced
    1 1/2
    teaspoons
    sweet paprika
    3
    tomatoes (peeled, seeded, and coarsely chopped)
    4
    fish stock (homemade or canned)
    3/4
    cup
    dry white wine
    1
    bay leaf
    4
    cups
    parsley plus
    1/2
    cup
    minced parsley
    salt and freshly ground black pepper
    4
    firm-fleshed white fish fillets (2 inches thick)
    1
    pound
    small mussels, clams, scallops, or shrimp (optional)
    6
    small potatoes, peeled and cooked (optional)
    1
    cup
    heavy cream
    1
    egg yolk
    Directions
    In large saucepan, heat oil over medium heat. Add onion and sauté until softened but not browned, about 4 minutes. Add bell pepper, carrot, garlic, and paprika and cook, stir, 2 minutes.
    Add tomatoes, broth, wine, bay leaf, and parsley sprigs. Season with salt and black pepper for taste. Bring to boil, reduce to simmer, and cook for 20 minutes.
    Add fish, shellfish (if using), and potatoes (if using). Simmer over low heat until fish turns opaque and shellfish open, 10 to 15 minutes.
    In a small bowl, whisk heavy cream with egg yolk. Gradually ladle some hot soup into the egg mixture before adding to soup. Preventing egg and cream from curdling and don’t let the soup boil. Sprinkle with fresh parsley before serving.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Soup

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