Chilean conger fish broth, one of the typical soups of Chile, perfect for those winter days.
It is a traditional soup that dates back to ancient times on the coasts of Chile.
It has its roots in Creole cuisine and is considered a culinary treasure for its unparalleled flavor.
Chilean Conger Fish Broth
Ingredients
Filleted conger fish
Sliced onions
1 Sliced carrots
3 Chopped tomatoes
½ Red bell peppers in cubes
4 Sliced potatoes
2 tablespoons of Butter
2 tablespoons of Oil
4 tablespoons of Cream
2 cups of White wine
1 Bay leaf
1 Quartered onion
Parsley
3 Chopped garlic cloves
10 milliliters of Lemon juice
2 teaspoons of Oregano
1 teaspoon of Aji sauce
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Slowly boil the skin, fins, and head of the conger fish in 1.5 liters of water seasoned with bay leaf, onion, parsley, and 2 garlic cloves for two hours.
Step 2 : Strain and set aside the broth. Season the fish with salt, pepper, lemon juice, 1 minced garlic clove, a pinch of oregano, and aji sauce. Let marinate for at least 1 hour.
Step 3 : Then heat the oil in a large pot to sauté the onions in the oil and butter until golden.
Step 4 : Add the carrots, garlic, tomatoes, and red bell pepper. Sauté a bit more.
Step 5 : Pour in the hot broth, add the potatoes and white wine. Then add the fish and continue cooking at low heat for 10 more minutes, then remove from heat.
Step 6 : Dissolve the cream with half a cup of broth and add to the soup.
Step 7 : Finally, serve the hot soup, garnished with parsley.
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