🍲 Caldillo de congrio

Name: Caldillo de congrio
Total time: 45 min
Yield: 4
Cuisine: Chile · Coastal Chile
Ingredients: 700 g conger eel (or firm white fish) in thick steaks; 3 potatoes, peeled and diced; 2 onions, finely chopped; 2 carrots, diced; 3 garlic cloves, minced; 1 tbsp vegetable oil; 1 litre of water or fish stock; 100 ml cream; 1 bay leaf, salt and pepper; Fresh coriander or parsley, and lemon wedges

Origin: Chile · Coastal Chile

300kcal

per serving · 400 g

75kcal

per 100 g

28 gProtein7 g / 100 g

12 gFat3 g / 100 g

20 gCarbs5 g / 100 g

Caldillo de congrio is a Chilean soup of conger eel simmered with potato and onion in a light broth and finished with a splash of cream. It is warming, delicately savoury and rich without being heavy. It is served hot in a bowl with fresh herbs and a squeeze of lemon.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

Not vegetarianbecause of: fish

Not veganbecause of: fish, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Fish ⚠ Milk

What it is made of

fishpotatoonioncream

Recipe

4 servings45 min

Ingredients

700 g conger eel (or firm white fish) in thick steaks
3 potatoes, peeled and diced
2 onions, finely chopped
2 carrots, diced
3 garlic cloves, minced
1 tbsp vegetable oil
1 litre of water or fish stock
100 ml cream
1 bay leaf, salt and pepper
Fresh coriander or parsley, and lemon wedges

Method

Soften the onion, garlic and carrot in the oil for 5 minutes.
Add the potatoes, bay leaf and the water or stock and simmer for 12 minutes.
Season the fish with salt and pepper and lay it in the pot.
Simmer gently for 8–10 minutes until the fish is just cooked through.
Stir in the cream and warm for 2 minutes without boiling.
Scatter the herbs and serve hot with lemon.

How to make it lighter

Use half the cream, or swap it for a few spoonfuls of milk, to lower the fat.
Add more carrot and onion for extra vegetables: the soup stays light at about 75 kcal per 100 g.
Eat it with a slice of wholemeal bread instead of a roll with butter.

History

Congrio, the conger eel, is a prized fish of the Chilean coast, and this soup is one of the best-loved dishes of the sea there. The poet Pablo Neruda wrote a famous ode to it, which helped make the dish known well beyond Chile. It is a staple of seaside restaurants and markets, and a favourite at home on cool days.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →