Caldillo de congrio (Chilean conger stew)
The Chilean fish soup Pablo Neruda wrote an ode to: conger eel, potatoes, tomato, carrot and white wine with a splash of cream.
- 55 min20 prep · 35 cook
- MediumDifficulty
- 430 kcalper serving
Ingredients
- Conger eel or ling, in thick slices800 g
- Onion1
- garlic3 cloves
- Carrot1
- Red pepper1
- Tomatoes2
- Potatoes600 g
- Sweet paprika1 tsp
- Dried oregano1 tsp
- Dry white wine200 ml
- Fish stock1 l
- Single cream100 ml
- Fresh coriander, chopped3 tbsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the fish with salt and pepper and set aside.
- 2
In a wide pot, fry the chopped onion, garlic, carrot and pepper in the oil until soft. Add the paprika and oregano.
- 3
Add the grated tomatoes and cook for a few minutes, then pour in the wine and let it bubble.
- 4
Add the potatoes in thick slices and the stock and simmer until almost tender.
- 5
Lay the fish on top, cover and simmer gently until cooked through.
- 6
Stir in the cream carefully, sprinkle with coriander and serve hot in deep bowls.
Tips and questions
- What if I cannot find conger eel?
- Use a firm, meaty white fish such as ling, monkfish, hake or cod in thick slices.
- How do I stop the fish from breaking up?
- Add it at the end, on top of the potatoes, and shake the pot instead of stirring.
Enjoy your meal!
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