Caldillo de congrio con vino blanco
8 servings
Prep: 20 mins,
Cooking: 40 mins
This authentic dish is made with an eel-like fish but any other firm, white fleshed fish is acceptable.
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Ingredients (18)
4 x 250 g | fish — firm, white-fleshed |
500 g | prawns |
500 g | mixed seafood — clams, scallops or mussels |
4 | tomatoes — large, peeled, deseeded and chopped |
1 l | stock — fish |
3 cloves | garlic — peeled and crushed into a paste |
1 | onion — large, halved and thinly sliced |
1/2 | carrots — large, peeled and grated |
1/2 Tbs | paprika — smoked Spanish |
1/4 | red pepper — thinly sliced |
2 | dried bay leaves |
1 Tbs | fresh parsley |
salt and freshly ground black pepper | |
250 ml | cream |
1 | eggs — yolk only |
125 ml | fresh parsley — finely chopped |
3 Tbs | olive oil — extra virgin |
200 ml | wine — dry white |
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