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Caldillo de congrio (Spanish for cusk-eel stock) is a Chilean fish soup. The dish is made of congrio dorado (pink cusk-eel) or congrio colorado (red cusk-eel), [1] cusk-eel species common in the Chilean Sea. [2] [3] The dish is made by boiling together fish heads, onion, garlic, coriander, carrots, and pepper. Once these are boiled, only the ...
Caldillo de congrio: A fish stew with conger eel and vegetables, commonly found throughout the country. Picante de conejo, cow stomach or chicken: Spicy dish of vegetables fried and stewed with meat of rabbit, chicken, or cow stomach. Hand crushed potatoes are added at the end. Plateada con quinoa: Literally “silver-plated”.
Matelote à la marinière (sailor style) Carp, pike, eel and tench cut in pieces, flambéed with cognac, cooked in white wine or alternatively champagne. The stock is reduced and mixed with fish velouté. Served with button onions, mushrooms, whole crayfish and heart-shaped croûtons. [9] Matelote à la meunière (in the style of the miller's wife)
2 jar (16 ounces each) Pace® Picante Sauce; 1 bottle (about 8 ounces) clam juice; 1 / 4 cup dry white wine or water; 1 package (about 3 1/2 ounces) chorizo sausage, sliced; 2 1 / 2 lb cod or haddock or snapper fillets, cut into large pieces
Another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams. [ 1 ] Another cookbook recommends about 11 ounces of fish per person. [ 1 ]
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot.
Many commenters offered guesses, including conger eel, long tail moray and green moray. ... 25 new recipes to bring in the new year. Food. Allrecipes. This shockingly easy trick keeps cheese fresh ...
The ingredients are beef tenderloin (Spanish: lomo) topped with one or more fried eggs and French fries. [1] [2] Unlike steak and eggs, lomo a lo pobre is eaten as a lunch or dinner. There are variants that replace steak with other types of meat, such as beef tenderloin or fillet, chicken, or fish such as conger eel, salmon, or hake. [3]