Chilean Conger Eel Soup (caldillo De Congrio)
Chilean Conger Eel Soup, also known as Caldillo de Congrio, is a traditional Chilean dish that is rich in flavor and history. This hearty soup is made with fresh conger eel, vegetables, and spices, creating a delicious and comforting meal that is perfect for any occasion.
Ingredients
- 1 conger eel, cleaned and cut into pieces
- 1 onion, chopped
- 2 carrots, sliced
- 2 tomatoes, diced
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup white wine
- 6 cups fish or vegetable broth
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion, carrots, bell pepper, and garlic until softened.
- Add the conger eel pieces to the pot and cook for a few minutes.
- Pour in the white wine and let it simmer for a couple of minutes.
- Add the tomatoes, fish or vegetable broth, and season with salt and pepper.
- Cover the pot and let the soup simmer for about 45 minutes.
- Stir in the fresh cilantro and adjust the seasoning if needed.
- Serve the Caldillo de Congrio hot, garnished with additional cilantro if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Caldillo de Congrio with crusty bread and a side salad for a complete meal.
Tips & tricks
For the best flavor, use fresh conger eel and quality fish or vegetable broth.
Cost
$20