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Chilean Cod Soup (Caldillo de Congrio) Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Cod Soup Recipe 'Caldillo_de_Congrio' - Chilean recipe how to cook fish soup with cod, carrots, garlic, white wine, potatoes, fish stock, lemon juice, onions, oregano, and olive oil.
Ingredients:
- 4 fresh Cod steaks (about 8 ounces each)
- 2 carrots, scraped and thinly sliced
- 2 cloves garlic, chopped (optional)
- 1 cup dry white wine
- 2 pounds small potatoes, peeled and thinly sliced
- Freshly ground pepper
- 4 cups fish stock
- 1/4 cup lemon juice
- 2 medium onions, halved and thinly sliced
- 1/4 teaspoon oregano
- 4 tablespoons olive oil
- Salt
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Serves/Makes: 4
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How to cook Chilean Cod Soup (Caldillo de Congrio):
- Put the cod steaks into a casserole, preferably earthenware, large enough to hold them in a single layer.
- Season with salt and the lemon juice.
- Cover with a layer of carrots, then a layer of half the potaotes, then the onions and garlic, and the rest of the potatoes.
- Season with salt, pepper, and oregano.
- Pour in the wine, fish stock, and olive oil.
- Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes.
- Serve in soup bowls accompanied by crusty bread and butter.
- With the addition of dessert, or cheese, this makes a splendid lunch or dinner.
Notes:
This recipe for Chilean Cod Soup serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Soups/Chowders
Cuisine: South American / Chilean
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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