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Fish, Tomato And Potato Soup
(Caldillo De Congrio)
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| What You Need: |
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2 tablespoons olive oil
2 large onions (about 1½ pounds), peeled and cut into 1/8-inch slices
½ teaspoon finely chopped garlic
6 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 2 cups chopped, drained, canned Italian plum tomatoes
¼ teaspoon dried oregano
½ medium bay leaf
1 teaspoon salt
Freshly ground black pepper
4 large boiling potatoes (about 2 pounds), peeled and cut lengthwise into ½-inch slices, then cut into strips ½ inch wide
4 cups cold water
A 4-pound striped bass, cleaned and cut crosswise through the backbone into 1-inch. thick steaks, or substitute any other firm white fish
1 teaspoon finely chopped fresh coriander (cilantro)
2 tablespoons finely chopped fresh parsley
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| How To Cook: |
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1. In a large soup pot, heat the oil over moderate heat, tipping the pot to coat the bottom evenly. Add the onions and garlic and cook, stirring, for 4 or 5 minutes, or until the onions are soft and transparent but not brown.
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2. Add the tomatoes, oregano, bay leaf, salt and a few grindings of black pepper, and cook, stirring, for 5 minutes. Add the potatoes and water, cover, and cook over moderate heat for 20 minutes.
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3. Then drop in the fish and coriander, stir once or twice, recover the pot, and cook for 10 minutes longer, or until the fish is firm and opaque and the potato is tender when pierced with the tip of a sharp knife.
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4. To serve, ladle the soup into a heated tureen or large serving bowl. Sprinkle parsley on top of it.
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NOTE: Bass has been substituted for the congrio fish of Chile, a variety not available in other country.
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