Congrio Chupe
A classic Peruvian dish, Chupe de Congrio is a creamy and delicious soup, served with sponge cake crostini.
⏱️ 15 min prep + 90 min cottura · 4 porzioni · media
Ingredients
- 2 kg of cut conger eel
- 500 ml of palm oil
- 200 g of onion
- 200 g of carrot
- 200 g of potato
- 100 g of tomato in strips
- 1.5 liters of fish broth
- 100 g of kale
- 100 g of cabbage
- 500 ml of milk
- Salt and pepper to taste
- Sponge cake crostini preparation
Method
- In a large pot, fry the cut conger eel in plenty of palm oil.
- Add the onions, carrots, and potatoes, sauté for a few minutes.
- Add the fish broth, kale, cabbage, and tomato strips.
- Bring to a boil, reduce the heat, and simmer slowly for 1-2 hours, or until the meat is completely tender.
- Add the milk and stir well, season with salt and pepper.
- Serve hot, accompanied by the sponge cake crostini.
- Place the crostini with the sponge cake crostini preparation.
The story
Chupe de Congrio originates from Lima and has its roots in indigenous Peruvian cuisine, which evolved with Spanish and African influences.
Community variants (0)
No variants yet: propose the first one!