Caldillo de Congrio

Step by stepInstructions

1. Heat the olive oil in a large pot over medium heat and cook the onions for 8 minutes until soft; add the garlic, paprika, oregano, and bay leaves and cook 1 minute until fragrant.
2. Add the tomatoes and cook 5 minutes until they break down, then pour in the fish stock and bring to a boil.
3. Add the potato rounds and simmer for 15 minutes until just tender.
4. Season the fish with salt and pepper, nestle it into the broth, and simmer gently for 6 to 8 minutes until it flakes easily.
5. Remove the bay leaves, stir in the cream, and taste for salt.
6. Ladle into deep bowls and finish each with a generous shower of cilantro and a grind of pepper.