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Caldillo de Congrio Recipe | Receta Caldillo de Congrio

Caldillo de Congrio Recipe | Receta Caldillo de Congrio

Caldillo de Congrio is a traditional Chilean fish stew dish.

It's recipe typically calls for Chilean conger eel but any other white fleshed fish is acceptable.

While congrio (conger eel) is a staple in Chilean kitchens it can be hard to find outside of Chile.

A classic Chilean dish for seafood lovers.



Ingredients List:

  • 2 TBSP Olive Oil
  • 1 lb White Fish, Cut into Chunks
  • 1 Onion, Thinly Sliced
  • 4 Cloves Garlic, Minced
  • 1 TBSP Paprika
  • 4 Cups Fish Stock
  • 1 Cup Wine
  • 1 Bay Leaf
  • 2 TBSP Parsley, Chopped
  • 1/2 Cup Heavy Cream
  • Small Bunch Cilantro, Chopped
  • Salt & Pepper to Taste
  • 3 Tomatoes, Seeded & Chopped
  • Preparation:

    Heat the oil in a large pot over high heat. Add the onion and sauté until translucent, about 4 minutes. Stir in the garlic and paprika and sauté for another 2 minutes.

    Stir in the tomatoes and simmer for another 5 minutes. Add the wine and simmer for another minute.

    Add the fish stock, parsley, bay leaf, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 20 minutes.

    Add the fish and simmer until the fish is cooked through, about 6 minutes.

    Stir in the cream and adjust seasoning with salt and pepper.

    Serve in bowls, garnished with the chopped cilantro. Add a few dashes of salsa de ají for some added spice.

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