Caldillo de congrio

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Caldillo de congrio
Caldillo de congrio.jpg
Caldillo de congrio served in a paila
Place of origin
Chile
Main ingredients
Fish heads (congrio colorado), onion, garlic, coriander, carrots, pepper, water, cream, tomatoes, potatoes
Cookbook:Caldillo de congrio  Caldillo de congrio

Caldillo de congrio (Spanish for conger stock) is a Chilean fish dish. The dish is made of congrio Colorado (red conger), an eel species common in the Chilean Sea. 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.[1]

References and footnotes[edit]

External links[edit]