Caldillo de Congrio

Ingredients

• Lime (1, juiced)
• Cilantro (1/4 cup, chopped)
• Salt and pepper (to taste)
• Oregano (1 teaspoon)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• White wine (1/2 cup)
• Fish stock (4 cups)
• Red bell pepper (1, diced)
• Tomatoes (2 medium, diced)
• Potatoes (3 medium, peeled and diced)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Congrio fillets (1.5 pounds)

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the diced potatoes, tomatoes, and red bell pepper. Cook for a few minutes until slightly softened.
4. Pour in the fish stock and white wine. Bring to a boil.
5. Reduce the heat to low and add the paprika, cumin, oregano, salt, and pepper. Simmer for 20 minutes.
6. Cut the congrio fillets into bite-sized pieces and add them to the pot. Cook for an additional 10 minutes, or until the fish is cooked through.
7. Stir in the chopped cilantro and lime juice.
8. Serve the caldillo de congrio hot, garnished with additional cilantro if desired.