 Caldillo de congrio served in apaila | |
| Type | Soup |
|---|---|
| Place of origin |  Chile |
| Region or state | Southern Cone |
| Main ingredients | Fish heads (congrio colorado),onion,garlic,coriander,carrots,pepper,water,cream,tomatoes,potatoes |
Caldillo de congrio (Spanish forcusk-eelstock) is aChilean fish soup. The dish is made ofcongrio dorado (pink cusk-eel) orcongrio colorado (redcusk-eel),[1] cusk-eel species common in theChilean Sea.[2][3] The dish is made by boiling together fish heads,onion,garlic,coriander,carrots, andpepper. Once these are boiled, only the stock is used. Onion and garlic are fried together with chopped tomatoes. The vegetables are mixed then with the stock, cream, boiledpotatoes, andmarinated and boiled conger.
Chilean literatureNobel laureatePablo Neruda wrote anode tocaldillo de congrio calledOda al Caldillo de Congrio. TheCommunist Party of Chile has a tradition of serving the Chilean press and mediacaldillo de congrio at an annual event at which important announcements are made regarding the current year.[4]
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