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Caldillo de Congrio
A rich and flavorful Chilean conger eel soup, featuring tender pieces of fish in a savory broth with potatoes, tomatoes, and a hint of white wine. A poetic favorite, famously celebrated by Pablo Neruda.
ð§ ææ
- 1 kg Conger eel fillets
- 4 medium Potatoes
- 4 medium Tomatoes
- 1 large Onion
- 4 cloves Garlic
- 2 tablespoons Olive oil
- 200 ml Dry white wine
- 1 liter Fish stock
- 120 ml Heavy cream
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley
ðšâð³ äœãæ¹
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat (180°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 8 minutes - 2
Stir in the chopped tomatoes and cook for 2-3 minutes until they begin to break down. Pour in the white wine and let it simmer for 2 minutes to allow the alcohol to evaporate. Add the fish stock, bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
â±ïž 15 minutes - 3
Add the cubed potatoes to the pot. Season with salt and pepper. Cover and simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork, but not mushy.
â±ïž 25 minutes - 4
Gently add the conger eel pieces to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid overcooking the fish, as it can become tough.
â±ïž 7 minutes - 5
Reduce the heat to low. Stir in the heavy cream until well combined. Taste and adjust seasoning with salt and pepper if needed. Do not boil after adding the cream. Ladle the hot caldillo into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread for dipping.
â±ïž 3 minutes
ð¡ ããã®ã³ã
- âUsing fresh conger eel will yield the best flavor and texture.
- âEnsure the potatoes are cooked through before adding the fish to prevent overcooking the delicate eel.
- âThis soup is famously celebrated in a poem by Chilean poet Pablo Neruda, highlighting its cultural significance.
- âFor a richer flavor, you can add a bay leaf during the simmering of the stock.
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- Substitute conger eel with other firm white fish like cod, hake, or sea bass.
- For a lighter version, omit the cream or use a lighter milk alternative.
- Add a pinch of chili flakes for a subtle spicy kick.