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Chile: Cooking Around the World Adventure


We traveled, by tabletop to Chile, this evening. This quick, one-pot dish was easy and tasty.


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.



  • 1 fennel, trimmed and diced
  • 2 tomatoes, diced
  • 1 C red wine
  • 2 C fish stock
  • parsley, finely chopped
  • cilantro, finely chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 lb of seafood
  • 1/2 C organic heavy cream
    1. Heat the oil in a large pot over medium-high flame. Add the fennel and saute until softened, about 3 to 4 minutes.
    2. 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.
    3. 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.
    4. Add the seafood and simmer until the seafood is cooked through, about 5 to 8 minutes.
    5. 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.
    Enjoy my tabletop travels. Join me in whipping up a dish or two. If you cook do cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

     
    This Knight of the Global Table Adventure is signing off for now. We're moving through the 'C's now. Stay tuned for China.

    Comments

    1. This dish looks delicious, Camilla! I love the way fresh seafood tastes with fennel.

      Hmm, I wonder if you can find fresh conger eel up in the city. I'm going to have to poke around next time I'm up there.

      Jenn

      ReplyDelete

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