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Conger broth

The caldillo de congrio or conger broth is one of the tastiest dishes of Chilean cuisine (in my opinion)This exquisite, forceful and traditional soup will fascinate everyone.

Course Main Course
Cuisine chilean cuisine
Keyword chilean fish broth, Chilean fish soup, conger fish recipe, conger recipe, neruda soup, pablo neruda soup, recipe neruda soup, recipe pablo neruda soup
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4 dish
Calories 470 kcal

Ingredients

  • 4 pieces conger without skin the ideal is to use red conger
  • 4 medium potatoes peeled and cut into chunks
  • 1 medium onion peeled and cut into feathers
  • 1 medium carrot peeled and cut into finger-thin slices
  • 2 tomatoes peeled and chopped, if you want you can remove the seeds
  • 1 cup white wine
  • 2 cups water or vegetable broth
  • 1 bay leaf
  • 1 pinch of dried oregano
  • parsley I did not use
  • salt and white pepper to taste
  • chili optional
  • Mild flavored oil

Instructions

  1. Heat a little oil in a saucepan over high heat. Add the onion and carrot and cook stirring for 5 minutes until the onion is translucent.
  2. Add the tomato and cook stirring for a couple more minutes.
  3. Add the white wine and stir well. Lower the heat and add the broth or water, the potatoes, the bay leaf, the oregano and season with salt and pepper. Cover and let cook for 20 minutes.
  4. Add the conger eel pieces and cook over low heat for 10 more minutes.
  5. We add the color chili, the parsley and enjoy!
Nutrition Facts
Conger broth
Amount Per Serving
Calories 470
* Percent Daily Values are based on a 2000 calorie diet.