Caldillo de congrio

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Caldillo de congrio
Caldillo de congrio.jpg
Caldillo de congrio served in a paila
Place of originChile
Main ingredientsFish heads (congrio colorado), onion, garlic, coriander, carrots, pepper, water, cream, tomatoes, potatoes

Caldillo de congrio (Spanish for Cusk-eel stock) is a Chilean fish dish. The dish is made of congrio Dorado (pink cusk-eel) or Colorado (red cusk-eel),[1] a 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]

  1. ^ "CALDILLO DE CONGRIO – Cocina Chilena".
  2. ^ "Genypterus blacodes summary page". FishBase.
  3. ^ "Genypterus chilensis summary page". FishBase.
  4. ^ Intervención de Guillermo Teillier en caldillo de congrio 2013 Archived January 19, 2013, at the Wayback Machine

External links[edit]