Chile has a long coastline, so naturally seafood is a major part of Chilean cuisine. Chileans utilize their marine bounty in a number of ways. I made my version of caldillo de congrío, a simple fisherman's stew made with red conger eel.
Okay, so I didn't actually have any red conger eel; I used a mixture of shrimp, scallops, and squid. Truly delectable.
- Heat the oil in a large pot over medium-high flame. Add the fennel and saute until softened, about 3 to 4 minutes.
- Stir in the tomatoes and simmer for another 4 or 5 minutes to cook the tomatoes down a bit. Add the wine and cook down for another minute or so.
- Pour in the fish stock and add the parsley, bay leaf, salt and pepper. Bring to a boil, and then reduce heat to medium-low and simmer for 15 to 20 minutes.
- Add the seafood and simmer until the seafood is cooked through, about 5 to 8 minutes.
- Stir in the cream and adjust seasoning with salt and pepper. Serve in bowls, over rice, garnished with chopped cilantro and a few dashes of salsa de ají or other hot pepper sauce.