Caldillo de Congrio (Chilean Conger Eel and Vegetable Soup)
In short: A clear, golden fish soup with firm white fish, potato, carrot and onion, seasoned with garlic, cumin and cilantro, from the Chilean coast. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 345 kcal
Caldillo de congrio is the soup Chileans make with conger eel, a firm, sweet, meaty fish from the cold Pacific. A base of onion, carrot, garlic and potato simmers into a light broth, the fish steams gently on top, and cilantro and a squeeze of lemon finish the bowl. Conger eel is hard to find abroad, so this version uses any firm white fish, such as cod or hake, with the same method.
Instructions
- Toss the fish with the lemon juice and 1/2 teaspoon of the salt and keep it in the fridge.
- Heat the oil in a large pot over medium heat. Cook the onion and carrots for 8 minutes, until soft. Add the garlic, cumin, paprika and oregano and cook for 1 minute.
- Add the potatoes, water and 1 teaspoon of the salt. Bring to a boil, cover and simmer for 15 minutes, until the potatoes are almost tender.
- Lower the heat to a gentle simmer and lay the fish on top in a single layer. Cover and cook for 6 to 8 minutes, until the fish is opaque and flakes easily (63°C / 145°F). Do not stir hard or it will break apart.
- Stir in the cilantro and the rest of the salt, taste, and ladle into warm bowls with lemon wedges.
Tips
- Conger eel is firm and slightly oily. If you find it, ask for pieces cut across the bone and simmer them for 10 to 12 minutes. Hake, haddock, halibut or cod work well, but avoid soft fish that falls apart.
- A splash of white wine with the potatoes is a common addition. A pinch of merkén adds gentle heat.
Questions and answers
Can I use frozen fish for caldillo de congrio?
Yes. Thaw it overnight in the fridge and pat it dry before cooking. It may need 1 to 2 minutes more in the pot.
Can I make caldillo de congrio ahead of time?
Make the vegetable broth up to 2 days ahead, then add the fish just before serving, since fish turns tough when reheated.
What do you serve with caldillo de congrio?
Crusty bread and a simple tomato and onion salad. A glass of cold white wine is the usual drink.
How long does it take to make Caldillo de Congrio (Chilean Conger Eel and Vegetable Soup)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Caldillo de Congrio (Chilean Conger Eel and Vegetable Soup)?
About 345 kcal per serving, with 35 g of protein, 32 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 32 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
