Caldillo de congrio

Caldillo de congrio is a Chilean fish soup made with pink or red cusk-eel, species common in the Chilean Sea. Its stock is prepared by boiling fish heads with onion, garlic, coriander, carrots, and pepper. Fried onion, garlic, and tomatoes are mixed with the stock, cream, boiled potatoes, and marinated, boiled conger. Pablo Neruda wrote an ode to the dish, Oda al Caldillo de Congrio.

Type

Chilean fish soup

Fish used

Pink or red cusk-eel

Literary work

Oda al Caldillo de Congrio by Pablo Neruda