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Pablo Neruda’s conger chowder
Chef Paula Larenas
Courtesy of ProChile
- 4 Medallions red cusk-eel (similar to red kingklip or conger eel)
- 4 tablespoons Chilean extra virgin olive oil
- 4 cloves of garlic
- ½ onion
- 2 tomatoes
- 4 coraila potatoes
- 1 cup prawns
- 1 cup Sauvignon Blanc wine
- 2 cups fish stock or fumet
- 1 cup cream
- Salt and pepper
- Finely slice the onion into strips and crush the garlic cloves. Peel the tomatoes and cut them into quarters. Wash, peel and chop the potatoes into eight pieces, then boil them. When they are ready, plunge them into cold water and put to one side. Finely chop the coriander.
- To make the chowder, heat the olive oil in a large saucepan or earthenware casserole dish. Add the onion and fry until golden. Add the garlic and tomatoes and stir. Add the white wine for aroma, add in the stock and the fish portions. When the mixture is cooked, add in the potatoes and prawns and cook for another two minutes. Season with salt and pepper.
- To serve, place a piece of cusk-eel in a soupbowl, together with potatoes and some of the liquid with onions, garlic and tomatoes. Finish off with a touch of cream and chopped coriander.
- Check out additional dishes here:
- Salmon Ceviche with Merquen & Spiced Quinoa
- Garlic Chile EVOO Seared Scallops