Caldillo de Congrio

Name: Caldillo de Congrio
Yield: 3 servings
Cuisine: Chilean
Ingredients: 800g conger eel, cut into steaks; 3 tomatoes, chopped; 3 potatoes, cubed; 1 cup cream

Caldillo de Congrio/kal-DEE-yoh deh KON-gree-oh/

Also known as: Conger Eel Soup

About this dish

A simple, elegant eel soup celebrated in poetry, simmered with tomato, onion, and potato.

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Ingredients

🐟800g conger eel, cut into steaks

🍅3 tomatoes, chopped

🥔3 potatoes, cubed

🥛1 cup cream

Method

Serves 3

Sauté onion and tomato until softened.

Add fish stock and potato, simmering until the potato is nearly tender.

Add the eel steaks and poach gently until cooked through.

Stir in cream just before serving.

Garnish with cilantro.

✓ What Makes it Authentic

Caldillo de congrio was famously celebrated in an ode by Chilean poet Pablo Neruda, a coastal Chilean classic.

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