Caldillo de Congrio Style Fish Soup (Chile)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 390g per person. Country of origin: Chile. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 82 kcal
- Protein
- 9.8 g
- Carbohydrate
- 11.5 g
- of which sugars
- 4.2 g
- Fat
- 1.1 g
- of which saturates
- 0.2 g
- Fibre
- 2.5 g
- Salt
- 0.58 g
Ingredients
- 650g firm white fish pieces
- 1 tsp olive oil
- 1 onion, sliced
- 1 celery stick, sliced
- 2 garlic cloves, crushed
- 400g chopped tomatoes
- 450g potatoes, diced
- 900ml fish stock
- 1 lemon, juiced
- Small handful parsley
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Cook onion, celery, garlic, tomatoes, potatoes, and stock until the potatoes are tender.
Add the fish and simmer gently for 5-7 minutes.
Finish with lemon juice and parsley.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
I appreciated the nutrition estimate on Caldillo de Congrio Style Fish Soup (Chile) because it made the recipe easier to compare with richer meals later in the week.
Jim McClureCaldillo de Congrio Style Fish Soup (Chile) was easy to imagine cooking after a trip or holiday meal. The instructions kept the dish simple and bright.
Robin MastersThe seasoning in Caldillo de Congrio Style Fish Soup (Chile) felt clear and confident, especially for a low saturated fat fish dish. It still had enough personality to feel special.
Marcia Campbell