Description Edit


Caldillo de Congrio

  • This recipe is for 4 servings

Ingredients Edit

Directions Edit

  1. Put the fish steaks into a casserole, preferably earthenware, large enough to hold them in a single layer.
  2. Season with salt and the lemon juice.
  3. Cover with a layer of carrots, then a layer of half the potatoes, then the onions and garlic, and the rest of the potatoes.
  4. Season with salt, pepper, and oregano.
  5. Pour in the wine, fish stock, and olive oil.
  6. Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes.
  7. Serve in soup bowls accompanied by crusty bread and butter. With the addition of dessert, or cheese, this makes a splendid lunch or dinner.

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