During the winter nothing felt more than eating hot dishes that help us regulate the temperature and replace strength. Therefore, in Recipesgatis we have prepared this delicious congrio stew with potatoes, very healthy, nutritious and easy to do. In addition, it is a healthy recipe, since we will barely use fats during its elaboration. The broth of this traditional recipe is really magnificent. It is full of flavor and allows us to enjoy a spectacular stew with hardly any effort. Discover how to congrio with potatoes and let yourself be surprised by its flavor.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to congrio with potatoes: |
| 10 pieces of medium size 3 potatoes 4 salt and pepper pinch 1 tablespoon of sweet paprika 1 tablespoon dessert of ñora chopped 3 cloves of garlic 1 bunch of parsley 1 small glass of white wine 500 Mililitros de de Agua to prepare a fumet 2 laurel leaves 1 piece of onion 1 small glass of extra virgin olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for macrobiotics, |
Ingredients to congrio with potatoes:
1. Clean the congrium removing the guts, wash it well, remove the heads and queues, approximately four fingers from where it is refining. Of course, reserve and then the tail and the heads, since you will need them.
2. Cut in 3 or 4 pieces the rest of congrio, place it in a drainer in the sink, sprout right there and let it drain while preparing the following steps.
3. Enter the lines and heads of the congrium in a casserole with water, laurel, a salt point and take it to boil for 45 minutes. This broth called Fumet of Fish will be very important in the elaboration process, since it will be what gives more flavor to the congrium recipe with potatoes.
4. Prepare a stir-fry with the onion, the chopped parsley and the rolled garlic. To do this, heat the olive oil in a casserole and add these ingredients. After 3 minutes of cooking of the sauce and, therefore, the onion is transparent, adds the pieces of congrium and removes with great care.
5. Let the preparation cook for 3 more minutes and then incorporate the ñora and the paprika. Move the casserole to intermingle each of the added components and pour the white wine letting alcohol evaporate for approximately 2 more minutes.
6. Meanwhile, Pela and Casca the potatoes, in this way they will release their natural starch when cutting them and thickening the broth. Enter them and pour the fish broth strained directly on the casserole; undo the remains of fish you used to make the fumet.
7. salt test and give it the right point. Then, cover the pot and let everything for 15 minutes over medium heat, the right time for the potato to be tender. After this time, check that the potato is ready and, if not, leave the stew a little more time. It only remains to serve the congrium recipe with potatoes sprinkling chopped parsley above. Without a doubt, you will love the taste of this dish and the texture of the set.
Trick: If you want to thicken the broth, take out a potato, crush it with a little bit of the broth and return it to the pot stirring well.
