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Chilean Congrio Fish Soup

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  • Prep 60 min
  • Total 2 hr 0 min
  • Ingredients 19
  • Servings 6
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Cold weather is an open invitation to enjoy delicious soups and broths. This is the recipe for a classic Peruvian dish made with congrio, a fish that abounds the Pacific coast of South America. Famous Chilean author Pablo Neruda even wrote about it in his “Oda al Caldillo de Congrio”. Its preparation is very simple and its flavor is delicious.
by Carla Gutierrez
Updated Sep 20, 2016
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Ingredients

  • 1 congrio fish, cut into 6 filets
  • 1 bay leaf
  • 1 onion, quartered
  • 1 parsley bunch
  • 3 garlic cloves, chopped
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • 2 teaspoons oregano
  • 1 teaspoon Peruvian chili sauce
  • 2 onions, sliced
  • 2 tablespoons oil
  • 6 tablespoons butter
  • 1 carrot, sliced
  • 3 tomatoes, peeled and chopped
  • 1 can tomato sauce
  • 1/2 red bell pepper, julienned
  • 4 potatoes, peeled and sliced
  • 2 cups white wine
  • Cilantro, to taste, as garnish

Directions

  •  
    1
    In a pot of water seasoned with the bay leaf, onion, parsley and 2 garlic cloves, simmer the skin, fins and head of the fish on low heat for 2 hours. Add more water if needed. Strain and save the broth.
  •  
    2
    Season the fish with salt, pepper, lemon juice, 1 garlic clove, a pinch of salt, oregano and chili sauce. Let marinate for 1 hour.
  •  
    3
    In a pot, sauté the onions with oil and butter. Add carrots, garlic, tomatoes, tomato sauce and bell pepper.
  •  
    4
    Add the hot broth, potatoes and white wine. Add fish and cook on low heat for 15 minutes. Remove from heat.
  •  
    5
    Serve immediately. Add 1 teaspoon of butter to each serving and garnish with cilantro.

Expert Tips

  • tip 1
    Once on the table, sprinkle with lemon juice to compliment the flavor of the congrio.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Cold weather is an open invitation to enjoy delicious soups and broths. This is the recipe for a classic Peruvian dish made with congrio, a fish that abounds the Pacific coast of South America. Famous Chilean author Pablo Neruda even wrote about it in his “Oda al Caldillo de Congrio”. Its preparation is very simple and its flavor is delicious.
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