Caldillo de congrio dorado

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Ingredients (4 servings)

4 x 2" thick pieces of Klingklip fish or any firm white-fleshed fish
¼ liter of cream
½ lb. or ¼ kg. shrimps
½ lb. or ¼ kg. mussels
¼ lb. or 120 grs. scallops
½ cup fresh chopped parsley
3 to 4 tbs. of olive oil
2 cups of onions sliced in fine julienne
1 clove of garlic
½ tsp. paprika
1 bouquet garni (leeks leaves, celery, oregano, bay leaf, thyme, and parsley sprigs)
¼ red bell pepper cut in fine julienne
¼ green bell pepper, cut in fine julienne
1 medium carrot, peeled and grated
2 or 3 ripe medium tomatoes cut in wedges
4 small potatoes, cut in wedges, cooked and peeled
1 cup dry white wine
2 cups fish broth
Sea salt and Black pepper to taste, freshly ground
1 egg yolk

In a large pot over moderate heat, heat the olive oil and sauté the onions and garlic. Add paprika, red and green bell pepper and carrots, stirring occasionally. Add white wine and cook for 2 minutes. Add tomatoes, fish broth and the bouquet garni, and season with salt and pepper. Bring to a boil, reduce heat and simmer for about 15 minutes.

Add the fish and cook for 10 to 15 minutes. Then add the shrimp, scallops and mussels and cook another couple of minutes or until the shrimp change color, and mussels shells are open.

Whisk together the cream and the egg yolk and stir in half cup of the soup into the mixture. Off the heat, gradually add this mixture to the soup. Serve immediately with chopped parsley.