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Caldillo de Congrio, or Conger Eel Soup, is a dish that embodies the essence of Chilean coastal cuisine. This warm, hearty soup has earned its place as a national treasure, offering a comforting blend of fresh seafood, vegetables, and aromatic spices.
Often celebrated in literature and cherished at home, Caldillo de Congrio holds a special place in the hearts and kitchens of Chile.
Whether enjoyed at a rustic seaside restaurant or prepared in a bustling home kitchen, this dish is a flavourful tribute to Chile’s rich maritime heritage.
What Is Caldillo de Congrio?
Caldillo de Congrio is a traditional Chilean soup made with conger eel, a type of fish prized for its delicate texture and mild flavour.
This soup is much more than a seafood dish, it’s a culinary experience that combines the freshness of the ocean with the warmth of a homely broth. Conger eel, known locally as “congrio,” is the star ingredient, but it’s the harmony of supporting flavours that truly elevates this dish.
Typically served piping hot, Caldillo de Congrio is a meal in itself. Its thick, rich broth and generous portions of vegetables and fish make it both satisfying and nourishing. It’s a favourite choice for chilly evenings, family dinners, or as a restorative meal after a long day.
Ingredients and Taste
The foundation of Caldillo de Congrio begins with fresh conger eel, which provides tender, flaky pieces of fish that practically melt in your mouth. The broth is a vibrant mix of onions, garlic, carrots, tomatoes, and potatoes, simmered together to create a savoury base.
A touch of white wine is often added, lending a subtle depth and brightness to the dish. Fresh herbs like cilantro or parsley finish it off, adding a fragrant, green note that complements the seafood perfectly.
The flavour profile of Caldillo de Congrio is both hearty and refined. The broth is rich and aromatic, infused with the natural sweetness of the vegetables and the briny essence of the sea.
The conger eel itself is delicate and slightly buttery, absorbing the flavours of the broth while maintaining its own distinct character. A squeeze of lemon just before serving adds a final burst of freshness, balancing the richness with a tangy edge.
A Taste of History
Caldillo de Congrio is more than just a dish, it’s a story steeped in Chilean culture and tradition. Its roots are deeply tied to Chile’s extensive coastline and the bountiful seafood it provides.
Fishermen have long brought home their daily catch to create simple yet flavourful meals, and Caldillo de Congrio is a direct descendant of this practice.
The dish gained widespread recognition thanks in part to Pablo Neruda, Chile’s Nobel Prize winning poet, who immortalized it in his “Ode to Caldillo de Congrio.”
His evocative words celebrated the soup as a source of nourishment and joy, forever linking it to the country’s cultural identity
Caldillo de Congrio (Conger Eel Soup) Recipe
Serves: 4 people
Ingredients:
- 1 kg (2.2 lbs) conger eel, cleaned and cut into 4 portions
- 4 medium potatoes, peeled and sliced into thick rounds
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 medium carrot, thinly sliced
- 1 red bell pepper, julienned
- 1/2 cup white wine
- 1 litre (4 cups) fish stock
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley and cilantro, finely chopped (for garnish)
- Lemon wedges (optional, for serving)
Directions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions, garlic, and red bell pepper. Sauté until the onions turn translucent, stirring occasionally to prevent sticking. This forms the aromatic base of your soup.
Add the diced tomatoes and carrot to the pot. Stir in smoked paprika and cumin. Cook for 5-7 minutes, allowing the tomatoes to soften and release their juices. Adjust the heat to avoid browning.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate. This step enhances the depth of flavour in the broth.
Gently place the potato slices on top of the vegetable mixture, ensuring even layering. Pour in the fish stock, ensuring the potatoes are just covered. Season with salt and black pepper to taste. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the potatoes are tender. Check for doneness by piercing a potato slice with a fork; it should glide in smoothly.
Once the potatoes are tender, carefully add the conger eel pieces to the pot. Ensure they are submerged in the broth but not overcrowded. Simmer gently for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid overcooking to preserve the eel's delicate texture.
Taste the broth and adjust the seasoning with more salt or pepper if necessary. For a richer flavour, stir in a small knob of butter at this stage. Let the soup rest off the heat for 5 minutes to allow the flavours to meld.
Serve the Caldillo de Congrio in deep bowls, ensuring each portion includes a piece of fish, potatoes, and vegetables. Garnish generously with chopped parsley and cilantro. For an extra burst of freshness, serve with lemon wedges on the side. Pair the soup with crusty bread to soak up the flavourful broth.
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