Chilean Caldillo de Congrio – Conger Eel Soup One of Chile’s most beloved seafood dishes, Caldillo de Congrio is a robust soup made with conger eel, vegetables, herbs, and white wine — famously praised by poet Pablo Neruda. Ingredients (Serves 4): * 600g conger eel or firm white fish, cut into chunks * 1 onion, sliced * 2 carrots, sliced * 2 potatoes, cubed * 2 tomatoes, peeled and chopped * 2 cloves garlic, minced * 150ml white wine * Olive oil, parsley, salt, pepper Instructions: 1. Sauté onion, garlic, and carrots in olive oil. Add tomatoes and cook down. 2. Add white wine, potatoes, and enough water to cover. Simmer until potatoes are tender. 3. Add fish and cook gently for 8–10 minutes. 4. Season with salt, pepper, and top with parsley. Chilean Tip: Serve with lemon wedges and a side of warm bread or rice.

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Strawberry Bellini Refreshing Sparkling Strawberry Bellini Cocktail Ingredients: 1 cup fresh strawberries, hulled and sliced 1 tablespoon sugar or honey 1 tablespoon lemon juice 1 bottle (750 ml) Prosecco or Champagne, chilled Fresh strawberries for garnish Directions: In a blender or food processor, puree the fresh strawberries with sugar and lemon juice until smooth. Strain the puree through a fine mesh sieve to remove seeds if desired. Pour about 2 tablespoons of strawberry puree into each champagne flute. Slowly top off each glass with chilled Prosecco or Champagne, gently stirring to combine. Garnish with a fresh strawberry on the rim of each glass. Serve immediately. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: Approximately 120 kcal per serving | Servings: 6 servings #strawberrybellini #cocktailrecipes #summerdrinks #sparklingcocktail #easycocktails #freshfruitcocktail #prosecco #champagnecocktail #lightcocktails #partydrinks #fruitycocktails #refreshingdrinks #cocktailhour #drinkrecipes #holidaydrinks #festivedrinks #cocktailparty #berrycocktails #sparklingwine #freshandfruity Celebrate any occasion with this fresh and bubbly Strawberry Bellini — the perfect blend of sweet strawberries and sparkling Prosecco!

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Portuguese Porco à Alentejana – Pork with Clams A unique surf-and-turf dish from Portugal’s Alentejo region, this recipe blends marinated pork with clams in a garlic, wine, and paprika sauce. Ingredients (Serves 4): * 600g pork shoulder, cubed * 500g clams, cleaned * 4 cloves garlic, minced * 2 tbsp paprika * 150ml white wine * 2 tbsp olive oil * Bay leaf, chopped cilantro, salt, pepper Instructions: 1. Marinate pork with garlic, paprika, wine, and bay leaf for 2–4 hours. 2. Brown pork in olive oil. Add marinade and simmer 15–20 minutes. 3. Add clams, cover, and cook until they open. Discard any that remain closed. 4. Garnish with chopped cilantro. Serve with fried potatoes or crusty bread. Portuguese Tip: Traditionally served in a cataplana (clamshell copper pan) for visual flair.