Chilean Caldillo de Congrio is a traditional seafood soup from Chile, prepared with fresh conger eel, potatoes, onions, tomatoes, and aromatic seasonings. This famous Chilean dish is known for its rich, flavourful broth and tender pieces of fish. It is especially popular in coastal regions of Chile and is often served as a warm and comforting meal. Caldillo de Congrio is an important part of Chilean seafood cuisine and is enjoyed by seafood lovers throughout the country.
Clean the fresh conger eel thoroughly and cut it into medium-sized pieces.
Peel and slice the potatoes, onions, and tomatoes.
Heat olive oil in a large cooking pot and add chopped onions.
Cook until the onions become soft, then add tomatoes and minced garlic.
Add paprika, salt, and black pepper, and stir well.
Pour in fish stock or water and bring the mixture to a boil.
Add the sliced potatoes and cook for approximately 10–15 minutes.
Carefully add the fish pieces to the broth.
Simmer gently for another 10–15 minutes until the fish is fully cooked and tender.
Adjust the seasoning and add fresh coriander or parsley if desired.
Serve hot in soup bowls with plenty of flavourful broth.
Conger eel
Potatoes
Tomatoes
Onion
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