World Flavors Cookbook

Caldillo de Congrio (Conger Eel Stew)

Name: Caldillo de Congrio (Conger Eel Stew)
Cook time: 40 min
Cuisine: Chile
Ingredients: 1kg conger eel fillets, 2 onions, 2 bell peppers, 3 tomatoes, 1 cup white wine, 1 cup cream, 2 potatoes, cilantro, shrimp (optional)

A rich, creamy fish stew made with conger eel, flavored with white wine, cream, and coastal herbs. Immortalized in a poem by Pablo Neruda.

Cuisine: Chile

Ingredients

1kg conger eel fillets, 2 onions, 2 bell peppers, 3 tomatoes, 1 cup white wine, 1 cup cream, 2 potatoes, cilantro, shrimp (optional)

Instructions

1. Sauté onions and peppers. Add potatoes and wine. 2. Add 1L of water or fish stock and simmer. 3. Place fish chunks in the broth and cook for 10 minutes. 4. Stir in the cream and simmer briefly. 5. Garnish with fresh cilantro and serve in individual clay pailas.