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Caldillo De Congrio

It is no surprise to me that Pablo Neruda wrote a beautiful poem to the Caldillo de Congrio. It is comforting, delicious and nutricious. So you all know I am on my Chile kick - having just returned last week...Caldillo de Congrio is an eel soup, don't get grossed out...once you taste it, you will dream of it forever. I tasted it at the Kaleluche Restaurant in Playa el Caleluche. The place was built by hand by its owners. It is super kitchy. There are glass bottles encrusted into the walls like jewels. The ceiling is decorated by hand painted starfish and shells. And the place is lined by windows just as you would be inside a beautiful boat. If you ever get to go, make sure to ask for a bit of Pebre, it will enhance the deliciousness (is that a word?) of the soup. Chilean Recipe




2 Tablespoons olive oil

6 cloves garlic, peeled and chopped

2 large onions, peeled and chopped

1 jalapeno pepper, seeded and chopped finely

4 tomatoes, peeled and chopped, juices reserved (canned tomatoes are fine)

1 pound large shrimp, peeled and de-veined

1 pound eel, skinned, or other fish fillets

1 pound potatoes, diced and cooked until tender in fish stock (optional)

1 cup seafood stock

1 cup heavy cream

salt and pepper to taste

Garnish: finely chopped parsley or scallions or pebre sauce.

Nutrition Facts

per serving of 6


Step 1Heat the oil in a large pot and stir in garlic, onions, and jalapeno pepper and saute until soft.

Step 2Add the tomato pieces and cook down over medium heat, about 8 minutes.

Step 3Toss in the eel and the shrimp, covering and steaming for about 2 minutes.

Step 4Remove cover and let stew gently for 5 more minutes, until the eel is just done and a little shrunk.

Step 5Pour in the reserved tomato juice and stock and bring to a boil.

Step 6Stir in the cooked potatoes, if you decide to use them, and return to a simmer.

Step 7Stir in cream.

Step 8When the chowder is simmering, it is ready to serve.

Step 9Fork the eel off the bone into the soup, discarding the bone.

Step 10Ladle the soup into bowls and garnish with minced parsley or scallion.

Step 11Enjoy - of course it is much better if you have it in on the beach in Chile.

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