Dish

Caldillo de congrio

Conger Chowder

Caldillo de congrio is a soup made with congrio, a type of eel found in the waters off the coast of Chile. The soup also includes onions, garlic, tomatoes, potatoes, and other vegetables. The soup is typically served with bread and can be garnished with fresh herbs and lemon juice. Caldillo de congrio is a flavorful and hearty soup that is perfect for a cold winter day.

Cuisine of the Americas› South American cuisine› Chilean cuisine

Soup› Seafood Soup› Fish Soup

Origins and history

Caldillo de congrio has been a traditional dish in Chile for centuries. It is said to have been a favorite of the Chilean poet Pablo Neruda.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of caldillo de congrio, with different types of fish and vegetables used in the soup. Some recipes call for the addition of wine or other spices to make the soup more flavorful.

Presentation and garnishing

Caldillo de congrio is typically served in a large bowl with a slice of bread on the side. The soup can be garnished with fresh herbs and lemon juice to add flavor and brightness to the dish.

Tips & Tricks

To make the soup more flavorful, try using a mix of different types of fish. You can also add more garlic or onions to the soup for a stronger flavor.