Congrio en fuente de barro

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Congrio en fuente de barro
Congrio en fuente de barro

Best recipe review

Best with basa!


Lovely. Living near Ely, I should have tried it with eels, but it was beautiful with basa!

The Judge
Servings:Serves 4
Calories per serving:440
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013

Literally 'Eel cooked in earthenware', this Chilean recipe does not actually include eel. The Chilean 'congrio' is Genypterus chilensis (red ling or red cusk eel) and its only similarity to the eel is that it has a large head and a tapering body. Their habitat is restricted to Chilean and Peruvian coastal waters. In the UK, cod is the best substitute


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Season the fish, place in a bowl and pour over the lemon juice.
  2. Heat the butter in a frying pan, stir in the paprika, add the onion and sauté over a medium heat until the onion is soft.
  3. Add the tomatoes and cook for a further few minutes.
  4. Grease and earthenware dish or casserole and add a layer of the tomato mixture.
  5. Then add a layer of fish and another layer of tomato.
  6. Add a layer of potatoes and more tomato.
  7. Repeat until all these ingredients are used up.
  8. Top with the eggs and pepper strips.
  9. Cover, and bake at 180° C (350° F - gas 4) for 30 minutes.
  10. If it starts to dry out during cooking, add some milk.
  11. Serve, sprinkled with parsley.

Serving suggestions

Serve with salad or vegetables.

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