How to cook congrio
Needed - Congrio, water, salt, herbs and spices to taste
1. Gut and rinse congrio, remove mucus from the carcass.
2. Rinse the congrio under running water.
3. Pour water into a pot, put the congrio, put the pot on the fire.
4. Season the congrio with salt and add the peppercorns to the pan.
5. Cook the congrio for 20 minutes.
How to steam congrio
ProductsCongrio fish carcass - 1 kilogram
Lemon - 1 piece
Garlic - 2 cloves
Fresh dill - 1 bunch
Mayonnaise - 2 rounded tablespoons
Mustard - a full tablespoon
Olive oil - 2 heaped tablespoons
Dried rosemary - a pinch
Salt and ground pepper - pinch each
Steam fish congrio
1. Rinse the fish carcass under running cool water to get rid of mucus.
2. Cut into pieces no more than 4-5 cm each.
3. Add the necessary seasonings: salt, pepper, rosemary.
4. Place in a double boiler and cook for 20 minutes.
5. In a blender, combine finely chopped garlic and dill, add mustard, mayonnaise, olive oil and lemon juice.
6. Season with pepper, salt and whisk congrio steamed fish sauce until smooth.
7. Serve the finished fish with the resulting sauce. A suitable side dish would be rice or vegetable salad.
Fusofacts
- Congrio - this is large fish living at various depths from several meters to a kilometer. Usually it feeds on molluscs and crustaceans, but sometimes this predator can attack small fish. It is especially common in Chile, Brazil off the coast of South Australia and South Africa.- Congrio meat has a pinkish shade, eats shellfish and tastes like shrimp. Because of this, in Russia it is sometimes called shrimp fish. Another name for congrio is king clip.
- For food fit and Congrio liver. They say that it tastes more tender and more pleasant than the common chicken liver.
- Pablo Neruda - a poet from Chile, where they love this fish very much, he even dedicated a poem to Congrio "Ode to fish soup".
- The cost frozen congrio - from 280 rubles / 1 kilogram (on average in Moscow for July 2019).
How to make Congrio soup
Productsper pot 7 liters
Whole shrimp fish - 1-1.5 kilograms
Carrots - 2 pieces larger
Bulgarian pepper - 1 piece
Tomato - 2 pieces
Large onions - 2 pieces
Young garlic - 4 cloves
Potatoes - 3 pieces
Bay leaf - a few leaves
Dried oregano - 1 teaspoon
Sunflower oil - 80 milliliters
Lemon juice - half a glass
Salt and pepper to taste
For serving
Cream up to 20% fat -120 grams Green onions - large bunch (can be substituted for cilantro, parsley)
How to make shrimp fish soup
1. Gut the congrio, rinse with cold water, scrape a little with a knife, removing mucus.
2. Cut the congrio into large pieces.
3. Prepare the marinade: lemon juice, finely chopped garlic, salt and pepper.
4. Marinate pieces of fish in it.
5. While the congrio pulp is marinating, cook a strong broth from the congrio's head, fins, skin and tail.
6. Add one carrot, one onion, two cloves of garlic, bay leaf, salt and pepper to your congrio broth.
7. Cook over low heat for 15 minutes.
8. Cut the second onion into half rings, carrots and potatoes into circles, pepper strips.
9. Tomatoes, pre-doused with boiling water and peeled from skin and seeds, cut into cubes.
10. Heat oil well in a large saucepan.
11. Simmer onions, carrots in it over low heat, add tomatoes, and after a few minutes more bell peppers and potatoes.
12. Add spices: oregano, salt, black pepper, bay leaf.
13. Pour boiled fish broth over everything.
14. Bring the Congrio soup stock to a boil.
15. 10 minutes after re-boiling, dip pieces of shrimp fish into the boiling broth and pour in the marinade.
16. Maintain a gentle boil for another 15 minutes.
17. Before serving, add a tablespoon of cream to each bowl of congrio soup and stir well.
18. Sprinkle the soup with chopped green onions.
Serve hot congrio soup with white fresh bread.