Caldillo de Congrio
San Antonio, Chile
A rich, velvety Chilean fish stew made with Golden or Red Conger eel. The dish is celebrated for its deep oceanic flavors, enhanced by a base of white wine, heavy cream, and aromatic vegetables. It is traditionally served in a paila (clay bowl) to maintain its piping-hot temperature, often garnished with fresh shrimp or mussels.
Ingredients
- 1.5 kgConger eel (cleaned and sliced)
- 250 mlDry white wine
- 100 mlHeavy cream
- 1 largeOnion (julienned)
- 3 pcsGarlic cloves (minced)
- 2 pcsCarrots (sliced)
- 4 mediumPotatoes (peeled and sliced)
- 1.5 lFish stock
- 2 pcsTomato (peeled and chopped)
- 1 tspPaprika
- 1 tspDried oregano
- 15 gFresh cilantro (chopped)
Directions
- 1
Marinate the eel slices in white wine, salt, and pepper for at least 30 minutes.
- 2
In a large pot, sauté the onions, garlic, carrots, and tomatoes until soft.
- 3
Add the paprika and oregano, then pour in the fish stock and the marinade from the eel.
- 4
Add the potatoes and simmer for 15 minutes until they begin to soften.
- 5
Gently place the eel slices into the pot. Simmer for another 10-12 minutes until the fish is opaque and firm.
- 6
Just before serving, stir in the heavy cream and remove from heat.
- 7
Serve in heated clay bowls, garnished with fresh cilantro.