Zapappy

Name: Caldillo de Congrio
Prep time: 40 min
Cook time: 85 min
Total time: 125 min
Yield: 6
Cuisine: Chilean
Ingredients: 2 lb, Gills removed and thoroughly rinsed.; 9 cups; 1 medium onion (7 oz), Quartered.; 1 medium carrot (4 oz), Cut into chunks.; 1 stalk (2 oz), Cut into chunks.; 3 cloves (1/2 oz), Crushed.; 8 stems (1/3 oz), Use the stems for the broth.; 1 leaf; 1 tsp; 2 tsp, Diamond Crystal kosher salt.; 2 lb, Skinless and pin bones removed; use monkfish tail or thick lingcod fillet only when Chilean congrio is unavailable.; 2 tsp, Diamond Crystal kosher salt, divided.; 1/2 tsp, Freshly ground.; 2 tbsp; 1 tbsp; 2 large onions (1 lb), Halved and thinly sliced.; 4 cloves (2/3 oz), Finely chopped.; 1 tsp; 1 tsp; 1 1/2 lb, Use ripe plum tomatoes.; 1 1/2 cups, Use a dry Chilean Sauvignon Blanc or another unoaked dry white wine.; 2 lb, Peeled and cut into 1-inch pieces.; 1 leaf; 1/2 cup (1 oz), Finely chopped, tender stems included.; 1/4 cup (1/2 oz), Finely chopped flat-leaf parsley.; 1 tbsp, Freshly squeezed.

Cooking

Ingredients

Fish broth

2 lb, Gills removed and thoroughly rinsed.
9 cups
1 medium onion (7 oz), Quartered.
1 medium carrot (4 oz), Cut into chunks.
1 stalk (2 oz), Cut into chunks.
3 cloves (1/2 oz), Crushed.
8 stems (1/3 oz), Use the stems for the broth.
1 leaf
1 tsp
2 tsp, Diamond Crystal kosher salt.

Caldillo

2 lb, Skinless and pin bones removed; use monkfish tail or thick lingcod fillet only when Chilean congrio is unavailable.
2 tsp, Diamond Crystal kosher salt, divided.
1/2 tsp, Freshly ground.
2 tbsp
1 tbsp
2 large onions (1 lb), Halved and thinly sliced.
4 cloves (2/3 oz), Finely chopped.
1 tsp
1 tsp
1 1/2 lb, Use ripe plum tomatoes.
1 1/2 cups, Use a dry Chilean Sauvignon Blanc or another unoaked dry white wine.
2 lb, Peeled and cut into 1-inch pieces.
1 leaf
1/2 cup (1 oz), Finely chopped, tender stems included.
1/4 cup (1/2 oz), Finely chopped flat-leaf parsley.
1 tbsp, Freshly squeezed.

Directions

Make the fish broth

Put fish frames heads trimmings in a {{tool:large-stockpot}} with 9 cups cold water. Slowly bring to a bare simmer over medium heat, about 15 minutes, skimming off any foam. Do not let the broth boil vigorously, which can make it cloudy and harsh.
Add yellow onion stock, carrot, celery, garlic cloves, the parsley stems from parsley, 1 bay leaf, black peppercorns, and 2 tsp kosher salt. Maintain a gentle, uncovered simmer for 30 minutes; the surface should tremble with only occasional bubbles.
Strain the broth through a {{tool:fine-mesh-sieve}} without pressing on the solids. Measure 6 cups for the caldillo, adding enough water to reach that quantity if necessary. Reserve any excess for another use and discard the strained solids.

Prepare the fish and tomatoes

Using a {{tool:chef-knife}} and {{tool:cutting-board}}, cut chilean congrio fillet into six broad portions about 1 1/2 inches thick, trimming thinner sections into similarly sized pieces. Season with 1 tsp of the kosher salt and the black pepper, then refrigerate while preparing the soup base.
Cut a shallow cross in the bottom of each ripe tomatoes. Lower them into boiling water for 30–45 seconds, until their skins begin to loosen. Use a {{tool:slotted-spoon}} to transfer them to cold water in a {{tool:large-bowl}}, then peel, core, and coarsely chop them, retaining their juices.

Build the caldillo

Heat extra virgin olive oil and unsalted butter in a wide 6- to 8-quart {{tool:dutch-oven}} over medium-low heat. Add yellow onion and the remaining 1 tsp kosher salt. Cook for 15–18 minutes, stirring periodically with a {{tool:wooden-spoon}}, until completely soft and pale gold but not browned.
Add garlic, sweet paprika, and dried oregano. Cook for 1 minute, stirring, until aromatic. Add the chopped ripe tomatoes and their juices, raise the heat to medium, and cook for 10–12 minutes, stirring occasionally, until thick and glossy.
Pour in 1 1/2 cups sauvignon blanc, scraping the bottom of the pot. Simmer briskly for 6–8 minutes, until the raw alcoholic aroma has dissipated and the wine has reduced by roughly half.
Add the reserved 6 cups fish broth, yukon gold potatoes, 1 bay leaf, half the cilantro, and half the chopped parsley. Bring just to a boil, reduce to a steady simmer, partially cover with the {{tool:lid}}, and cook for 15–20 minutes, until a knife enters the potatoes with slight resistance at the center.

Poach the fish

Lower the portions of chilean congrio fillet into the simmering broth in a single layer. Spoon a little broth over their tops, cover with the {{tool:lid}}, and reduce the heat to low. Poach gently for 5–8 minutes, depending on thickness. Avoid stirring; shake the pot gently if needed.
Begin checking after 5 minutes with an {{tool:instant-read-thermometer}}. The fish is done when its center is opaque, separates into moist flakes under gentle pressure, and reaches 145°F at the thickest point. Remove the pot from the heat immediately so residual heat does not overcook it.
Discard the bay leaf. Stir lemon juice and the remaining cilantro and parsley into the broth without breaking up the fish. Taste and add only a small additional pinch of kosher salt if needed, then cover and rest for 5 minutes.
Place one fish portion and several potatoes in each warm, wide bowl. Use a {{tool:ladle}} to add the tomato-onion broth generously around them and serve at once.