Conger Eel Stew (Caldillo de Congrio)

🛒 Ingredients

• Conger Eel (or firm white fish) 200 g · 200 kcal
• Potatoes 100 g · 77 kcal
• Onion 50 g · 20 kcal
• Carrots 30 g · 12 kcal
• Garlic 4 g · 6 kcal
• Dry white wine 25 g · 20 kcal
• Fish broth 125 g · 6 kcal
• Whole milk 25 g · 15 kcal
• Olive oil 7 g · 63 kcal
• Fresh parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot over medium heat, then sauté diced onion, carrots, and minced garlic until softened, about 5-7 minutes.
2. Add peeled and cubed potatoes to the pot, pour in white wine and let it reduce slightly, then add fish broth.
3. Bring to a simmer and cook until potatoes are almost tender, about 10-15 minutes.
4. Gently add the conger eel pieces to the pot, ensuring they are submerged in the liquid, then pour in the whole milk.
5. Continue to simmer gently for another 5-7 minutes, or until the fish is cooked through and flaky; do not overcook.
6. Season with salt and pepper to taste, then ladle into bowls and garnish generously with fresh chopped parsley before serving.