Originating from Chile, the conger eel broth is a culinary specialty of the Chilean coast with a rich and meaningful history.
This recipe, with its delicious and comforting flavor, is an iconic dish of Chilean cuisine that connects us with the traditions and flavors of the sea.
Let's get cooking!
Conger Eel Broth
Ingredients
4 Medallions of red conger eel
4 tablespoons of Olive oil
4 Garlic cloves
½ Onion
2 Tomatoes
4 Coraila potatoes
1 cup of Langoustines
Cilantro
1 cup of Sauvignon Blanc wine
2 cups of Fish broth or fumet
1 cup of Cream
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Chop the onion into thin slices and crush the garlic cloves. Peel the tomatoes and cut into quarters.
Step 2 : Wash, peel, and cut the potatoes into eighths, then cook them. When ready, stop the cooking with cold water and set aside. Finely chop the cilantro.
Step 3 : To make the broth, heat the olive oil in a large clay pot or skillet, add the onion and sauté until golden; add the garlic and tomatoes and stir.
Step 4 : Add the white wine to flavor, then incorporate the broth and fish portions.
Step 5 : When cooked, add the potatoes and shrimp, and cook everything for an additional two minutes. Season with salt and pepper.
Step 6 : To serve, place a piece of conger eel, potatoes, and broth with onion, garlic, and tomatoes on a soup plate.
Step 7 : Finish with a touch of cream and chopped cilantro.
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