Caldillo de Congrio con Vino Blanco
Chilean seafood stew.
Total time: 60 minutes
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1/4 red bell pepper, diced
- 1 carrot, grated
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 4 cups vegetable stock* (see notes below)
- 4-6 tablespoons fish sauce to taste* (see notes below)
- 3 medium tomatoes, peeled, seeded, diced
- 1 bay leaf
- 3 cups parsley, chopped
- 1 1/2 cups dry white wine
- 4 cod fillets* (see notes below)
- 250g scallops
- 250g shrimp
- 250g mussels
- 1 cup 18% cream
- 1 egg yolk
- Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
- Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
- Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
- In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
- Garnish with additional parsley and serve.
- Mama: 5/5
- Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
- Girlie: 5/5
- TW: 5/5,
- McM: 4.5/5
- Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
- The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.