A fragrant, golden chowder of conger eel simmered with potatoes, onions, tomatoes, and white wine, immortalized by Pablo Neruda in his ode to the dish.
Ingredients
600g conger eel steaks (or firm white fish)
4 yellow potatoes, sliced
2 onions, sliced into rings
3 tomatoes, peeled and diced
1 cup dry white wine
2 cloves garlic, minced
2 tbsp olive oil
1 bay leaf
1 tsp smoked paprika
Fresh cilantro and parsley
Salt, pepper
Fish stock or water
Instructions
1Sauté onion rings and garlic in olive oil until translucent. Add paprika and cook 30 seconds.
2Add tomatoes, bay leaf, and white wine. Simmer 5 min.
3Add fish stock and sliced potatoes. Cook 15 min until potatoes are nearly tender.
4Place conger eel steaks on top of potatoes. Cover and simmer gently 10-12 min until fish is flaky.
5Season with salt and pepper. Garnish with cilantro and parsley.
6Serve in deep bowls with crusty bread.
Did You Know?
Pablo Neruda wrote "Oda al Caldillo de Congrio" celebrating this dish, calling it "the essential broth of the sea."