Recipes of Soups
Chilean Cooking
Ingredients serves 8
- 1 conger eel, 8° lb or bigger
- 1 bay leaf
- 3 onions, peeled
- 1 bunch parsley, finely chopped
- 3 cloves garlic clove, minced
- Pepper and salt
- Juice of just one lemon
- 2 teaspoons oregano
- 1 teaspoon hot sauce
- two tablespoons oil
- 1 carrot, sliced
- 3 tomato plants, peeled and sliced
- ° red pepper, peeled and chopped
- 3 taters, peeled and sliced
- 2 cups white-colored wine
- 4 tablespoons cream
- 8 shrimp
Preparation
1 Simmer the fish bones in 1° quart water seasoned with bay leaf, 1 onion, parsley, and a pair of garlic clove cloves for just two hrs over low heat. Strain and reserve the broth.
2 Cut fish into 8 pieces and season with salt, pepper, fresh lemon juice, garlic clove, oregano, and hot sauce. Marinate one hour.
3 Slice two onions and f7y with carrots, tomato plants and red pepper. Add this mix towards the hot broth combined with the taters and prepare fifteen minutes. Add fish pieces and bo°l 8 minutes add some shrimp and go on for another 2 minutes. Remove from heat, add some cream and serve sprinkled with chopped parsley.
Wine Pairing
Advice of Wine to mix
Suggest from Sommelier
Additionally towards the marked flavor from the fish, this wealthy and flavorful dish is highlighted by ingredients for example oregano, paprika, cumin, and garlic clove. It pairs perfectly having a creamier white-colored wine, like a reserve Chardonnay, or we're able to create a more radical choice and decide on a fruity dark wine having a well-rounded texture, like a Pinot Noir.
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