Caldillo de congrio

Caldillo de congrio is a cherished Chilean fish stew that features either congrio dorado or congrio colorado, a type of cusk-eel indigenous to the Chilean Sea. To prepare this dish, you start by boiling fish heads with onions, garlic, coriander, carrots, and pepper to create a rich, aromatic stock. This savory base is then combined with sautéed onions, garlic, tomatoes, cream, boiled potatoes, and the marinated and cooked conger eel.

This hearty stew is not only a delight for the palate but also holds a significant place in Chilean culture. The renowned poet Pablo Neruda even dedicated an ode to it, titled "Oda al Caldillo de Congrio." Additionally, the Communist Party of Chile often serves this dish at important events, highlighting its cultural significance.

Caldillo de congrio exemplifies Chile's rich culinary heritage, merging fresh local ingredients with traditional cooking techniques to create a dish that is both comforting and deeply rooted in tradition.