How to Make Beer-Braised Congrio: Recipe and Step-by-Step Instructions

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Congrio is a firm white fish highly valued in the kitchen. In Chile the name refers to the golden, red and black congrio (genus Genypterus, known in English as cusk-eels or kingklip), while in Europe the European conger (Conger conger) is an eel-shaped fish that lives on rocky coasts, in holes and caves where it is rarely seen in daylight.

In markets around the world you can find fresh, frozen or dried congrio, a versatile fish for all kinds of cooking that can be fried, stewed, baked, grilled or made into a caldillo, the classic Chilean fish soup.

Nutrition Information

Beer-Braised Congrio Recipe

Learn how to make this simple beer-braised congrio recipe and bring the flavors of the sea to your table with this versatile fish.

Ingredients

• 330 ml (about 11 fl oz) Pilsner-style lager
• 12 medium shrimp or 24 small ones
• 4 cleaned golden or red congrio fillets
• 2 tablespoons extra virgin olive oil
• 2 large ripe tomatoes, peeled and cut into medium dice
• 1 garlic clove, finely chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon sweet paprika
• 1 tablespoon finely chopped parsley
• ½ onion, finely chopped
• Salt
• Black pepper

Instructions

1. Season the congrio fillets with salt and black pepper to taste. Set aside.
2. Heat one tablespoon of olive oil in a medium pot and sauté the onion with the garlic until golden. Add the flour and the paprika. Stir well.
3. Add the tomatoes, stir, then add the beer and the congrio fillets.
4. Cook over medium-low heat for 10 to 12 minutes, turning the fillets only once and carefully so they do not fall apart.
5. In a separate pan, heat one tablespoon of olive oil and sauté the shrimp seasoned with salt and pepper.
6. Once the shrimp are ready, add them to the pot with the congrio, sprinkle with the parsley and reduce for a couple of minutes over medium heat.
7. Serve in a shallow dish with the congrio in the center, surrounded by 2 to 4 shrimp. If you like, serve it with boiled potatoes.

Nutritional Value of Congrio

The European conger is a medium-fat fish that provides about 3 grams of fat per 100 grams of edible portion, with about 102 kilocalories and 19 grams of high-quality protein, according to the data from the Spanish Food Composition Database compiled by Consumer.

Its content of B vitamins, such as B1, B2 and B3, is moderate.

Among minerals, phosphorus, potassium, selenium and zinc stand out, with magnesium in smaller amounts. The South Pacific congrios, such as the golden congrio, are different species and their composition may vary.

Frequently Asked Questions (FAQ)

1. Which congrio should I use in this recipe?

Golden or red congrio fillets, very common in Chile, work well. Outside Chile you can use European conger or another firm white fish.

2. Which beer should I use for beer-braised congrio?

A Pilsner-style lager, which complements the fish, the tomato and the shrimp without masking them.

3. How do I keep the congrio from falling apart?

Turn the fillets only once during cooking and move them with a wide spatula.

4. What do you serve with beer-braised congrio?

Boiled potatoes, as the recipe suggests, or white rice or beer rice.

5. Is there any alcohol left in the dish?

Some of it remains. According to the USDA nutrient retention tables, a dish simmered for about 15 minutes retains about 40% of the alcohol from the beer.

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