Clean the fish well, cut into 6 equal portions and reserve.
| 🚻 6 Diners | 🕘 45m | 🍵 Discreccing High | 🤯 |
| Ingredients to make congrio caldillo or other fish: |
| 2 kilos of congrio or other fish 2 white onions cut tajo plum 2 mature red tomatoes 11 potatoes (potatoes) meidanas peeled and cut style juliana 1 carrot cut into rodels 1 red paprika cut into squares 3 tablespoons of perjil fine chop 3 machacados garlic 2 laurel leaves 2 tablespoons olive oil 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine |
Ingredients to make congrio caldillo or other fish:
2. Fry the onion in a pot with the two tablespoons of olive oil, when they are transparent and begin to have a smell of fried onion.
3. Add the tomato, garlic, red paprika, 2 tablespoons of parsley, bay leaf, and fry about two more minutes, from time to time so that you don burn.
4. To the same pot add two liters of hot water, carrot and potatoes and boil for about 10 minutes.
5. When the potatoes are almost soft, add the fish, salt and pepper and boil another 10 minutes, until the fish is cooked but not annealed so that it does not fall apart.
6. When the Congrio Caldillo is served, one other fish add a bit of chopped parsley to each dish.
