Caldillo de congrio

Caldillo de Congrio is a traditional Chilean soup made primarily from conger eel, tomatoes, coriander, garlic, and onions. It is often served with a side of bread and butter. The dish is popular throughout Chile, particularly in coastal regions where seafood is abundant.

History

The origins of Caldillo de Congrio can be traced back to the indigenous Mapuche people of Chile, who have been preparing seafood stews for centuries. The dish gained national recognition after being immortalized in a poem by Chilean poet Pablo Neruda, "Oda al Caldillo de Congrio."

Preparation

The preparation of Caldillo de Congrio begins with the cleaning and cutting of the conger eel into pieces. The eel is then sautéed with onions, garlic, and red pepper. Once the eel is cooked, it is removed from the pan and set aside. The remaining ingredients, including tomatoes, coriander, and a variety of spices, are added to the pan and simmered until they form a broth. The eel is then returned to the pan and the soup is simmered until the flavors are well combined.

Variations

There are several variations of Caldillo de Congrio, including versions that incorporate other types of seafood such as shrimp, clams, and mussels. Some recipes also include potatoes, carrots, and other vegetables.

Cultural Significance

Caldillo de Congrio is considered a staple of Chilean cuisine and is often served on special occasions and holidays. It is also a popular dish in Chilean seafood restaurants.

See Also

• Chilean cuisine
• Conger eel
• Pablo Neruda