Caldillo de Congrio

Ingredients

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Potatoes

2 medium, diced

Red bell pepper

1, diced

Tomatoes

2 large, diced

Fish stock

4 cups

White wine

1 cup

Congrio fillets

1 pound, cut into bite-sized pieces

Cilantro

1/4 cup, chopped

Lime

1, juiced

Cumin

1 teaspoon

Paprika

1 teaspoon

Oregano

1 teaspoon

Salt

to taste

Pepper

to taste

Instructions

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