Chilian Fish Soup - Caldillo de Congrio

Ingredients:

2 pounds cod, cut into 4 steaks

2 carrots, scraped and thinly sliced

2 cloves garlic, chopped (optional)

1 cup dry white wine

Salt

2 pounds small potatoes, peeled and thinly sliced

Freshly ground pepper

4 cups fish stock

1/4 cup lemon juice

2 medium onions, halved and thinly sliced

1/4 teaspoon oregano

4 tablespoons olive oil

Cooking Instructions:

Put the fish steaks into a casserole, preferably earthenware, large enough to hold them in a single layer. Season with salt and the lemon juice. Cover with a layer of carrots, then a layer of half the potaotes, then the onions and garlic, and the rest of the potatoes. Season with salt, pepper, and oregano. Pour in the wine, fish stock, and olive oil. Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes. Serve in soup bowls accompanied by crusty bread and butter. With the addition of dessert, or cheese, this makes a splendid lunch or dinner.

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