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.

The study reporting Antarctica's recent ice mass gain is titled "Antarctic Ice Sheet Mass Gain Between 2021 and 2023: A Reversal After Two Decades of Loss", published in Science China Earth Sciences in May 2025.

Conducted by researchers from Tongji University in Shanghai, the study utilized satellite gravimetry data from NASA's GRACE and GRACE-FO missions to assess changes in the Antarctic Ice Sheet (AIS) over more than two decades.

The findings indicate that between 2021 and 2023, the AIS experienced a net gain of approximately 108 gigatons per year, contrasting with the average annual loss of 142 gigatons from 2011 to 2020.

This gain was primarily attributed to increased precipitation, particularly in East Antarctica's Wilkes Land and Queen Mary Land regions, encompassing glacier basins such as Totten, Denman, Moscow University, and Vincennes Bay.

However, scientists caution that this reversal is likely temporary and does not signify a long-term trend, emphasizing the need for continued monitoring of Antarctic ice dynamics.

Researchers at Duke University have identified ALDH4A1, a mitochondrial enzyme, as a powerful defender against cancer. This protein ensures healthy cells efficiently produce energy by facilitating pyruvate import into mitochondria.

But here’s where it gets interesting—many tumors suppress ALDH4A1, forcing cells into glycolysis, a low-efficiency energy pathway that cancer thrives on. By restoring ALDH4A1, scientists disrupted this process, slowing tumor growth without harming normal cells.

This breakthrough paves the way for treatments that fuel normal tissue while cutting off cancer’s power supply, making ALDH4A1 a promising target for future therapies.

#CancerResearch #CellBiology #MedicalBreakthrough #ALDH4A1 #DukeUniversity

Easy Tuna Patties

Golden Crispy Tuna Cakes with Herbs and Lemon Zest

Ingredients:

2 (5 oz) cans tuna in water, drained

1/2 cup breadcrumbs

2 large eggs

1/4 cup finely chopped onion

1 tablespoon fresh parsley, chopped (or 1 tsp dried)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 tablespoons olive oil (for frying)

Directions:

In a mixing bowl, combine drained tuna, breadcrumbs, eggs, onion, parsley, lemon juice, Dijon mustard, garlic powder, and black pepper.

Mix well until the ingredients are fully incorporated and the mixture holds together.

Divide the mixture into 6 equal portions and form into small patties.

Heat olive oil in a nonstick skillet over medium heat.

Cook the patties in batches for 3–4 minutes per side, or until golden brown and crispy.

Remove and drain on a paper towel-lined plate.

Serve hot with lemon wedges, a dollop of tartar sauce, or over a fresh green salad.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 210 kcal | Servings: 3 servings (2 patties per person)

#tunapatties #easyseafoodrecipe #quickdinner #panfriedgoodness #healthychickpeasubstitute #crispycakes #tunalove #budgetfriendlymeals #quickandeasy #pescatarianfriendly #lemonherbtuna #homemadecakes #simpleingredients #weekdaydinner #tunaideas #easytunarecipes #savorycakes #tunaonabudget #herbandlemonflavor #skilletmeals

Crispy, savory, and ready in 20 minutes — these Easy Tuna Patties are a weeknight winner! Add a squeeze of lemon and you're good to go.

Steak Oscar with Cajun Shrimp & Creamy Pepper Sauce

A luxurious tower of grilled steak crowned with seared Cajun shrimp, draped in a creamy pepper sauce with diced peppers and fresh herbs. Pure surf & turf indulgence that delivers bold heat and silky richness!
⸻
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2
Calories: ~640 kcal per serving
⸻
Ingredients

For the steak:
• 2 filet mignon or sirloin steaks
• 1 tbsp olive oil
• Salt & cracked black pepper
• 1 tbsp butter

For the Cajun shrimp:
• ½ lb large shrimp (peeled & deveined)
• 1 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 tbsp butter

For the creamy pepper sauce:
• 1 tbsp butter
• ½ red bell pepper (diced)
• 2 cloves garlic (minced)
• ½ cup heavy cream
• ¼ cup beef broth
• 1 tsp Dijon mustard
• ½ tsp cracked black pepper
• Salt to taste
• Fresh parsley (chopped, for garnish)

⸻
Instructions

1. Cook the Steaks:
• Season steaks with salt and pepper.
• Heat olive oil in skillet. Sear steaks 3–4 mins per side to desired doneness.
• Add butter, spoon over steaks, then rest them on a plate.

2. Sear the Shrimp:
• Toss shrimp with Cajun seasoning.
• Heat oil and butter in same skillet. Sear shrimp 2 mins per side until pink and slightly charred. Set aside.

3. Make the Creamy Pepper Sauce:
• Sauté diced bell pepper and garlic in butter until soft.
• Stir in cream, beef broth, Dijon, and black pepper. Simmer until thickened (about 3–5 mins). Season to taste.

4. Assemble:
• Place steak on plate, top with shrimp, then spoon over warm creamy pepper sauce.
• Garnish with parsley and serve hot.

⸻
Pro Tip:
Add a splash of white wine to the sauce for a boost of flavor. Serve with roasted asparagus or mashed potatoes for the full experience!

An elegant, spicy, and creamy surf & turf showstopper that hits every savory note!