Caldillo de congrio

Caldillo de congrio is a hearty Chilean fish soup made with conger eel as its key ingredient. Chopped and cooked conger eel is usually boiled in water, creating a flavorful broth in the process. The broth and the eels are then combined with sautéed onions, garlic, tomatoes, carrots, and bell peppers.

Optionally, heavy cream can also be stirred into the soup. Caldillo de congrio is typically seasoned with salt and black pepper, and it is garnished with coriander, parsley, or scallions. This nourishing soup is traditionally paired with crusty bread and a glass of wine on the side.

Interestingly, the soup is so popular and rooted in Chilean culture that the famous poet and Nobel Prize winner Pablo Neruda wrote a poem called Ode to the Caldillo de Congrio.