MAIN DISH

CHILEAN FISH SOUP

In Chile this soup is made with eel-like congrio, but sea bass, snapper, halibut or cod work fine. Serve with hot sauce and hearty bread.

• 2 pounds white fish steaks

• Salt and freshly ground pepper

• 1/4 cup lemon juice

• 2 carrots, scraped and thinly sliced

• 2 pounds small potatoes, peeled and thinly sliced

• 2 medium yellow onions, halved and thinly sliced

• 2 garlic cloves, chopped

• ½ teaspoon dried oregano

• 1 cup dry white wine

• 4 cups fish stock or clam juice

• 2 tablespoons olive oil

Place the fish in a heavy stove-top casserole large enough to hold it in a single layer. Sprinkle with salt, pepper and lemon juice. Cover with a layer of carrots, then half the potatoes, then the onions and garlic and finally the rest of the potatoes. Season with oregano and more salt and pepper. Pour in the wine and stock; drizzle on the oil. Bring just to a boil, reduce heat to low and simmer until the potatoes are tender, about 30 minutes. Makes 4 servings.

Source: Adpated from The Book of Latin American Cooking by Elizabeth Lambert Ortiz, (Ecco, 1994).

Per serving: 642 calories (17 percent from fat), 12.1 g fat (0.2 g saturated, 6.1 g monounsaturated), 86.4 mg cholesterol, 57.8 g protein, 52.8 g carbohydrates, 7.1 g fiber, 567 mg sodium.

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