Traditional Chilean Dishes
The Best Recipe for Chilean-Style Conger Eel Stew
Prepare an authentic Chilean conger eel stew at home: a reddish and aromatic broth with potatoes, tender vegetables, and juicy fish pieces, ideal for enjoying all the flavor of Chile's coastal cuisine.
This conger eel stew combines a sauté of onion, carrot, bell pepper, garlic, and tomato with white wine, potatoes, and a flavorful broth. The conger eel is added at the end and cooked gently to preserve its firm and juicy texture.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of golden or red conger eel, cut into 4 pieces, preferably with skin and bones
- ✓1 large onion in plume
- ✓2 cloves of minced garlic
- ✓2 ripe tomatoes grated or pureed
- ✓4 medium potatoes, peeled and cut into large pieces
- ✓1 carrot in slices
- ✓1/2 red bell pepper in strips
- ✓2 tablespoons of vegetable oil
- ✓150 ml of dry white wine
- ✓1 liter of fish broth or water
- ✓1 teaspoon of paprika or colored chili
- ✓1/2 teaspoon of ground cumin
- ✓1 teaspoon of dried oregano
- ✓1 bay leaf
- ✓Salt to taste
- ✓Black pepper to taste
- ✓Juice of 1/2 lemon
- ✓1 handful of chopped fresh cilantro
02
Step-by-step method
- 01
Heat a large and wide pot over medium heat
Heat a large and wide pot over medium heat. Add the oil, onion, carrot, and bell pepper. Cook for 5 or 6 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.
- 02
Add the minced garlic and cook for 30 seconds, until it...
Add the minced garlic and cook for 30 seconds, until it releases its aroma.
- 03
Add the paprika or colored chili, cumin, and oregano
Add the paprika or colored chili, cumin, and oregano. Stir quickly to integrate the spices with the oil, avoiding burning them.
- 04
Add the grated or pureed tomatoes and cook for 4 or 5 minutes, until...
Add the grated or pureed tomatoes and cook for 4 or 5 minutes, until they lose part of their water and form a thick sauté.
- 05
Pour in the white wine and gently scrape the bottom of the pot with a...
Pour in the white wine and gently scrape the bottom of the pot with a wooden spoon. Let it boil for 2 minutes to evaporate part of the alcohol.
- 06
Add the fish broth or water, bay leaf, and potatoes
Add the fish broth or water, bay leaf, and potatoes. Season with moderation, especially if using already seasoned broth.
- 07
Increase the heat until the liquid starts to boil
Increase the heat until the liquid starts to boil. Then, reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 15-20 minutes, until the potatoes are almost tender.
- 08
Dry the conger eel pieces if they are damp and place them on top of the...
Dry the conger eel pieces if they are damp and place them on top of the potatoes, making sure they are partially covered by the broth. Do not stir forcefully to avoid breaking them.
- 09
Cover the pot and cook over low heat for 8-10 minutes, depending on the...
Cover the pot and cook over low heat for 8-10 minutes, depending on the thickness of the pieces. The fish will be ready when the meat looks opaque, separates easily with a fork, and retains a firm texture.
- 10
Taste the broth and adjust the salt and pepper
Taste the broth and adjust the salt and pepper. Remove the bay leaf and turn off the heat.
- 11
Add the lemon juice and half of the chopped cilantro
Add the lemon juice and half of the chopped cilantro. Let the stew rest for 3 minutes.
- 12
Serve in deep plates one potato, vegetables, and one piece of conger eel per...
Serve in deep plates one potato, vegetables, and one piece of conger eel per person, covering everything with abundant broth. Finish with the remaining cilantro.
- Maintain a gentle simmer when adding the conger eel so it doesn't fall apart or lose juiciness.
- Always cook the potatoes before adding the fish, as they need more time to become tender.
- If possible, keep the skin and bones of the conger eel, as they add flavor to the broth.
- If you can't find conger eel, you can substitute it with firm hake; avoid delicate fish.
- The white wine can be replaced with the same amount of fish broth or water.
- Add the lemon at the end to preserve its freshness and enhance the flavor of the fish.
- Serve the stew very hot, accompanied by bread to take advantage of the broth.