Chilean Caldillo de Congrio with Fish, Tomatoes and Potatoes

1. 1

   In a pot, heat olive oil over medium heat and sauté onions until translucent.

2. 2

   Add minced garlic and chopped tomatoes to the pot, cooking for about 5 minutes.

3. 3

   Stir in the diced potatoes, paprika, and bay leaf, cooking for an additional 5 minutes.

4. 4

   Pour in the fish broth and bring the mixture to a boil, then reduce to a simmer.

5. 5

   Add the Congrio fish pieces, seasoning with salt and pepper, and simmer for 10 minutes.

6. 6

   Remove the bay leaf, stir in fresh parsley, and serve hot in bowls.

Per serving