Caldillo de Congrio
caldillo de congrio

Caldillo de Congrio

Total time: 1 hour 5 minutes
Servings: 4
caldillo de congrio

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.

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

Caldillo de Congrio

Chilean Conger Eel Stew
5 from 1 vote
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Course: Main Course
Cuisine: 🇨🇱 Chilean
Keyword: conger eel, fish, paprika
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 323kcal
Author: Richard


  • 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


  • 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: 323kcal | Carbohydrates: 11g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Fiber: 3g | Sugar: 5g

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Classic Portuguese Fish Stew with Conger Eel
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Breton Fish Stew (Cotriade)
A cotriade is a traditional, coastal Breton fish stew and every family has its own recipe. It’s made using whole fish, cut into pieces, rather than fillets, with squid and mussels.
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