Fish based

Caldillo de congrio or conger broth is, in my opinion, one of the tastiest dishes in Chilean cuisine. So much so, that the poet Pablo Neruda, our Nobel Prize winner for Literature, dedicated a text to him called “Oda al caldillo de Congrio” that appeared in the work “Elementary Odes” of 1954. “In the sea/stormy/of … Read more

I am fascinated by ceviche in all its varieties and by far my favorite is this salmon ceviche. The key to making it really delicious is, as with all ceviche, preparing it with very fresh fish. How to make ceviche? This recipe uses fish, shellfish (like de shrimp ceviche) or a combination of both chopped … Read more