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Soup
Fish & Seafood
Food Flavour DNA
Nutritional Values
450kcal
40gProtein
25gCarbs
18gFat
5gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🐟 Fish
Conger Chowder
How to order / say it
Say it
Caldillo de Congrio — [kahl-DEE-yoh day KAWN-gree-oh]
Order
I'd like the caldillo de congrio, please.
Locally
Quisiera el caldillo de congrio, por favor.
Say locally
A flavorful fish soup made with conger eel, tomatoes, onions, and herbs.
Why try it?
Caldillo de Congrio is celebrated in Chile, even immortalized by Pablo Neruda in a poem. It's a reflection of Chile's rich marine resources and coastal culinary tradition.
How it tastes
This chowder is aromatic and savory, with a broth rich in tomato and fish flavors. The conger eel provides a firm, delicate texture, while fresh herbs enhance the soup's depth.
Origin & History — first documented: 1850
This dish relies on the bounty of Chile's coastal waters and became popular in the 19th century. Its simplicity and deep flavor have made it a staple in coastal communities.
Recipe
Ingredients
- 🐟 400 g conger eel fillet
- 🥕 300 g tomatoes
- 🧄 1 large onion
- 🧄 3 cloves garlic
- 🥕 200 g potatoes
- 🥣 1 liter fish stock
- 🫒 3 tbsp olive oil
- 🌿 20 g cilantro
Method
- 1 Sauté onions and garlic in olive oil until translucent.
- 2 Add chopped tomatoes and cook until soft.
- 3 Pour in fish stock and add potatoes, simmering until tender.
- 4 Add conger fillets and cook gently, finishing with cilantro before serving.
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