CALDILLO DE CONGRIO. La receta original del plato chileno más reconocido en el mundo.

conger eel

🥗Healthier: cod

💰Cheaper: hake

Cod is a leaner alternative, while hake is often more affordable.

white wine

🥗Healthier: white grape juice

💰Cheaper: cooking wine

White grape juice provides sweetness without alcohol, while cooking wine is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor profile, while spinach is versatile and economical.

Heat 2-3 tablespoons of vegetable oil in a large pot until hot.

Add 1.5 sliced onions and sauté until softened.

Stir in 1 diced ripe tomato, 1 teaspoon oregano, and 1 teaspoon salt; mix well.

Add 1/2 cup sliced red bell pepper, 1/2 cup sliced carrot, and 1/2 cup finely chopped celery; mix and cook until vegetables are tender.

Add 1 teaspoon paprika and mix well.

Crush 3 cloves of garlic and add to the pot; mix to combine.

Add the conger eel medallions to the pot.

Pour in 1 cup of white wine and stir.

Add the caldo from the conger eel head to cover the ingredients; bring to a simmer.

Once boiling, cook for 12-15 minutes until potatoes are tender and eel is cooked through.

If necessary, skim off any foam that forms on top.

Optionally, add 4 tablespoons of cream to finish before serving.

Cooking Techniques

Equipment Needed

Spice Level: