Chilean Toasted Marraqueta Caldillo with Conger, Fennel and Merkén Saffron Broth

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Toss the marraqueta cubes with 1 tablespoon olive oil, 1 teaspoon merkén, and a pinch of salt. Spread on a tray and bake for 10 to 12 minutes at 200 °C / 400 °F until golden and crisp. Set aside.

2. 2

   While the bread toasts, heat 1 tablespoon olive oil and the butter in a wide pot over medium heat. Add the onion and fennel and cook for 6 minutes until tender. Stir in the garlic and cook 1 minute more.

3. 3

   Add the chopped tomatoes, potatoes, black pepper, and the remaining 1 teaspoon merkén. Cook for 4 minutes, stirring, to concentrate the flavors.

4. 4

   Pour in the white wine and let it simmer for 2 minutes so it reduces slightly. Add the hot fish stock and the saffron infusion. Cook over medium heat for 15 minutes, until the potatoes are almost tender.

5. 5

   Season the conger with salt and lemon juice. In a separate skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the conger for 1 minute per side, just until lightly golden.

6. 6

   Carefully add the seared conger to the pot. Cook gently for 6 to 8 minutes, until the fish is firm and cooked through and the potatoes are tender.

7. 7

   Add two-thirds of the toasted marraqueta to the pot and cook 2 minutes more so the broth becomes lightly thickened. Adjust salt if needed.

8. 8

   Serve the caldillo piping hot and finish each bowl with chopped parsley, the reserved fennel fronds, and the remaining toasted marraqueta on top for crunch.