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Caldillo de congrio
Caldillo de congrio: the central coast's conger eel and potato broth
Caldillo de congrio is the soup of the central coast, from the fish stalls of Valparaíso to the little restaurants of Isla Negra, where Pablo Neruda wrote an ode to it: firm pieces of congrio (a white cusk-eel, not a true eel) poached in a tomato and onion broth with sliced potatoes, finished with a splash of cream and plenty of coriander. Outside Chile, use kingklip, monkfish, ling or thick hake. The common mistake is boiling the fish with the potatoes from the start; it falls to shreds. Add it at the end. Chef's tip: make the broth with the fish bones and trimmings if your fishmonger gives them to you; it doubles the flavour.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 lb congrio or other firm white fishskinned, cut into 6 cm pieces
- 1 ½ tsp salt
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 onionthinly sliced
- 1 carrotthinly sliced
- 1 red peppercut into strips
- 3 garlic clovessliced
- 1 tsp sweet paprika
- ½ tsp dried oregano
- 2 ripe tomatoespeeled and chopped
- 1 ⅓ lb waxy potatoespeeled, sliced 1 cm thick
- 6 ¼ cups fish stockhot
- ½ cup single cream
- 4 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: Season 2 lb congrio or other firm white fish with half of ¾ tsp salt and the 2 tbsp lemon juice and leave in the fridge while you make the broth.
Step 2: Heat 3 tbsp olive oil in a wide pot over a medium heat. Cook 1 onion, 1 carrot and 1 red pepper until soft.
8 minStep 3: Add 3 garlic cloves, 1 tsp sweet paprika and ½ tsp dried oregano for 1 minute, then 2 ripe tomatoes, and cook until they collapse into a sauce.
6 minStep 4: Add 1 ⅓ lb waxy potatoes, 6 ¼ cups fish stock and the rest of ¾ tsp salt. Simmer until the potatoes are just tender to a knife.
15 minStep 5: Lay the fish in the broth, cover and poach gently, without stirring, until it is opaque all the way through and flakes when pressed.
8 minStep 6: Pour in ½ cup single cream, shake the pot gently to mix and heat through without boiling. Serve in deep bowls with 4 tbsp fresh coriander scattered over.
2 min
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 45 g
- Carbs
- 32 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldillo de congrio take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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