Caldillo de Congrio
A fragrant fish soup made famous by Pablo Neruda's poem. This elegant yet simple dish features conger eel in a tomato and wine broth.
Prep Time
25 min
Cook Time
45 min
Total Time
70 min
Servings
4
Ita's Tips
“Pablo Neruda wrote a whole poem about this soup! In it he says the caldillo must be served so hot it requires a stone from the oven. He was right - serve it immediately and very hot. The fish should be just cooked, still moist and flaky. And use good white wine - if you would not drink it, do not cook with it!”
Ingredients
- 800g conger eel (or firm white fish), cut in steaks
- 4 medium potatoes, sliced
- 2 large tomatoes, peeled and chopped
- 1 large onion, sliced in rings
- 4 cloves garlic, minced
- 1 cup dry white wine
- 4 cups fish stock or water
- 1/4 cup olive oil
- Fresh oregano and parsley
- Salt, pepper, paprika
- Cream (optional)
Instructions
- 1
In a large pot, heat olive oil and saute onion until soft.
- 2
Add garlic and tomatoes, cook until tomatoes break down.
- 3
Add paprika, stir for 30 seconds.
- 4
Pour in wine and let it reduce by half.
- 5
Add fish stock and potatoes. Simmer until potatoes are almost cooked.
- 6
Gently add fish steaks on top. Cover and cook 10-12 minutes until fish is just cooked.
- 7
Season with salt, pepper, and oregano.
- 8
Serve in deep bowls, garnished with parsley. Add a drizzle of cream if desired.