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.
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.
