Caldillo de Congrio con Vino Blanco is a marvelous seafood stew with a savory white wine broth. Chileans use Congrio fish, as it is abundant in that part of the world. But if you can’t get congrio, then sea bass, halibut, grouper, and red snapper all work equally as well.

Caldillo de Congrio con Vino Blanco Recipe-

Ingredients:

• 3 tbsp. vegetable oil
• 1 large onion, peeled, halved, and slice thin
• 1/2 red bell pepper, cored, seeded, and sliced fine
• 1 carrot, peeled, halved lengthwise, and chopped into half-rounds
• 2 large cloves garlic, peeled and minced
• 1-1/2 tsp. sweet paprika
• 3 tomatoes, cored, seeded, and rough chopped
• 4 cups fish broth
• 1 cup good quality dry white wine (suggest Chardonnay, or perhaps Chenin Blanc)
• 1 bay leaf
• 4 cups parsley leaves
• 1/2 cup minced parsley leaves
• freshly ground coarse sea salt and black peppercorns
• 2 lb. firm-flesh and thick (2″ is good) fish fillets, chopped into large bite-sized chunks
• 1 lb. mussels, scallops, clams or shrimp (or a combination of any of these)
• 1 large egg yolk
• 1 cup heavy cream

Directions: