Caldillo de Congrio (Caldillo de congrio)
Overview
Caldillo de congrio is a Chilean fish soup made with conger eel, a firm white fish common off the Chilean coast. A broth is made from the fish heads and bones, then potatoes, onion, carrot, tomato and garlic are cooked in it, often with a splash of white wine and some cream or milk. Pieces of conger are added at the end and poached gently. Fresh coriander or parsley finishes the soup. It is warming and filling and is a classic in Chilean seaside restaurants and markets.
Pictures
History
The soup is one of Chile's best-known seafood dishes and gained fame through the poet Pablo Neruda, who wrote an ode to it with instructions for its preparation. Coastal towns and Santiago's Central Market are known for serving it. It reflects the long Chilean tradition of fishing along its Pacific coast. Versions differ along the coast, with some cooks using cream or milk and others keeping the broth clear and light.
Main ingredients
Conger eel, potatoes, tomato, onion, carrot, white wine. The soup is built on fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 800 g conger eel or firm white fish
- 3 potatoes, 1 carrot
- 1 onion, 2 tomatoes, 2 garlic cloves
- 150 ml white wine
- fish stock from the heads and bones
- coriander
Allergens: Contains: Fish, Sulphites. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Make a stock from the fish heads and bones.
- Fry the onion, garlic, carrot and tomato and add the wine.
- Add potatoes and stock and simmer for 15 minutes.
- Add the fish, poach for 8 minutes, season and add coriander.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.