The Conger Eel Broth is a traditional Chilean soup, comforting and full of flavor. With ingredients like conger eel, onion, carrots, and tomato, this recipe is perfect for enjoying on cool days. Follow the steps for an authentic and delicious culinary experience.
To enjoy the Conger Eel Broth, start by cooking the fish head in salted water for two hours.
Prepare a sauté with onion, garlic, sugar, and bay leaf, to which carrots and tomatoes are added.
Add the fish broth and cook the conger eel with the vegetables until ready to serve.
Conger Eel Broth
Ingredients
1 ½ kilogram of Conger eel
1 kilogram of Potatoes
1 Onion
2 Carrots
2 Tomatoes
2 tablespoons of Chopped parsley
2 Garlic cloves
1 Bay leaf
1 teaspoon of Sugar
½ cup of Oil
Preparation
Step 1 : To prepare this dish, start by cleaning the fish, peeling it, and removing the head.
Step 2 : Then, cook the fish head in one liter of salted water for two hours, adding more water if necessary.
Step 3 : In a pot with hot oil, brown the garlic and remove it.
Step 4 : Next, in the same oil, add the finely chopped onion and sauté with the sugar, bay leaf, half a liter of hot water, salt, and pepper.
Step 5 : When it boils, add the carrots cut into thick slices and cook for 5 minutes.
Step 6 : Then, incorporate the strained fish broth.
Step 7 : Add the cut conger eel into pieces and cook over low heat for 3 minutes.
Step 8 : Finally, add the sliced tomatoes and cook for an additional 5 minutes.
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