Caldillo de Congrio
A popular home dish, Caldillo de Congrio, from the Chilean region.
Ingredienti
- pesce bianco500 g
- brodo di pesce800 ml
- patata500 g
- pomodoro300 g
- cipolla1 pz
- aglio3 spicchi
- sale1 cucchiaino
- pepe nero0.5 cucchiaino
Istruzioni
Prepare the white fish, fish stock, potatoes, and tomatoes: rinse, peel, and cut to a size appropriate for the soup.
In a pot, build a fragrant base with onion, garlic, spices, or tomatoes if they are included in the recipe.
Add the main ingredients and cover with the water or stock specified in the recipe.
Simmer over low heat, skimming off any foam, until the ingredients are tender.
Add any quick-cooking components near the end so they do not overcook.
Allow the caldillo de congrio to rest for 5–10 minutes and serve hot with fresh herbs or lime.
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