Caldillo de Congrio comes from Chile and roughly translates as “broth of conger” or “conger chowder.” It is a hearty fish soup, sometimes like this recipe, with cream stirred in.
This soup is so popular with Chileans that it is a cultural icon and Pablo Neruda has even written a poem about it.
Conger eel is such a firm meaty fish that its robustness makes it a great ingredient for dishes like Bouillabaisse.
Crusty bread, the perfect side dish
Any recipe that is served in a bowl is just crying out for some crusty fresh bread to mop up all those lovely juices. From a simple bowl of soup to stews and casseroles get out the cutting board and slice the perfect accompaniment.
We have the Romans to thank for the tradition of wiping the bowl clean with bread which has survived as fare la scarpetta in Italian cuisine.
It’s definitely one of the best bits of a meal, that and licking the bowl clean.
Have a look at my article Catch It and Cook It – Conger Eel and you can see how we catch eels off the south coast of England.
Caldillo de Congrio
Ingredients
- 500 g White fish or conger eel fillets cut into pieces
- 1 litre fish stock
- 1 tbsp Paprika
- 1 onion very finely sliced
- 4 cloves Garlic minced
- 400 g Tomato chopped
- 3 tbsp Olive oil
- 250 ml White wine
- 2 tbsp fresh flat-leaf parsley carefully sliced
- 1 Bay leaf
- Salt and pepper to taste.
- 120 ml Whipping cream
- ½ bunch Coriander sliced
Conversions
Instructions
- Heat the oil in a large pan over medium-high flame.
- Add the onion and saute till clear, about 3 to 4 minutes.
- Stir in the garlic and paprika and saute for another 1 to 2 minutes.
- Stir in the tomatoes and simmer for another 4 or 5 minutes to reduce.
- Add the wine and reduce for another minute or so.
- Add the fish stock and bring in the parsley, bay leaf, pepper and salt.
- Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes.
- Add the fish or eel and simmer till the fish is cooked through, about 5 to 8 minutes.
- Stir in the cream and season with salt and pepper.
- Serve in bowls, garnished with the a few of the sliced coriander or other hot pepper sauce.
You may also like one of my other favourite recipes …
Credits: