Chilean Congrio Con Pebre
Makes 4 servings
Make the pebre sauce first and refrigerate.
2 tablespons olive oil
10 white mushrooms, sliced
½ cup sliced onion
2 garlic cloves, peeled, pounded, and sliced
1 pinch saffron threads
1 cup dry white wine
4 cups fish stock or clam juice
1 bunch of parsley stems
4 filets of Chilean seabass, ling cod, monkfish, or other oily white fish, about 6 oz. each
20 cockles or baby clams
8 small white creamer potatoes, washed, and thinly sliced (keep covered in cold water)
2 bunches leeks, white and light green parts only, washed thoroughly and cut into ½" dice
1 large tomato, seeded and diced (1 cup)
In a large pot, heat olive oil over medium heat. Add the mushrooms, onions, garlic, and saffron and sweat for 5-10 minutes with no color. Add the white wine and reduce by half. Add the fish stock and parsley stems and simmer for 20 minutes. Strain into a large wide skillet or pot and bring to a slow boil.
Place the fish, cockles, sliced potatoes, and diced leeks into the broth. Cook for 8-10 minutes, covered.
Divide evenly into nice large soup or pasta bowls: one piece of fish, 5 cockles, and equal parts of the vegetables in each bowl. Top each piece of fish with a dollop of pebre, and sprinkle with diced tomatoes. Serve immediately.
Pebre
1 bunch parsley, leaves washed and dried
1 bunch cilantro, leaves washed and dried
½ cup diced onion
3 garlic cloves, peeled
¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 serrano chile, seeded
salt and pepper to taste
Puree ingredients together in food processor or mini chopper.
