Caldillo de congrio
 | This article needs additional citations for verification. (February 2013) |
 Caldillo de congrio served in a paila | |
| 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 for cusk-eel stock) is a Chilean fish soup. The dish is made of congrio dorado (pink cusk-eel) or congrio colorado (red cusk-eel),[1] cusk-eel species common in the Chilean Sea.[2][3] The dish is made by boiling together fish heads, onion, garlic, coriander, carrots, and pepper. 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, boiled potatoes, and marinated and boiled conger.
Chilean literature Nobel laureate Pablo Neruda wrote an ode to caldillo de congrio called Oda al Caldillo de Congrio. The Communist Party of Chile has a tradition of serving the Chilean press and media caldillo de congrio at an annual event at which important announcements are made regarding the current year.[4]
See also[edit]
References and footnotes[edit]
- ^ "Caldillo de congrio". Cocina Chilena. Archived from the original on 2017-11-07. Retrieved 2015-09-18.
- ^ "Genypterus blacodes summary page". FishBase.
- ^ "Genypterus chilensis summary page". FishBase.
- ^ Intervención de Guillermo Teillier en caldillo de congrio 2013 Archived January 19, 2013, at the Wayback Machine
External links[edit]
- Caldillo de congrio recipe (in Spanish)
- Caldillo de congrio recipe on Recidemia (in English)
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