Caldillo de Congrio

Caldillo de Congrio comes from Chile and roughly translates as “broth of conger” or “conger chowder.”

Caldillo de Congrio

Chilean Conger Eel Stew
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Chilean
Servings 4
Calories 323 kcal


  • 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 Tomatoes chopped
  • 3 tbsp Olive oil
  • 250 ml White wine
  • 2 tbsp Parsley carefully sliced
  • 1 Bay leaf
  • Salt and pepper to taste.
  • 120 ml Whipping cream
  • ½ bunch Coriander sliced


  • 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.


Calories: 323kcalCarbohydrates: 11gProtein: 28gFat: 15gSaturated Fat: 8gFiber: 3gSugar: 5g
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