Caldillo de Congrio

Caldillo de congrio literally translates to "conger chowder," and it refers to a popular Chilean fish soup made with conger eel as the main ingredient. It can be made with either congrio dorado (pink cusk eel) or congrio colorado (red cusk eel), both of which are common cusk eel species in the Chilean Sea.

Caldillo de congrio is made by boiling pieces of chopped and cooked eel in a pot of water to make the broth. The broth and eel (and optionally cream) are then combined with sautéed onions, garlic, bell peppers, carrots, and tomatoes. When finished, garnish with parsley, coriander, or scallions and serve with crusty bread and a glass of Chilean wine.

Caldillo de congrio is such a popular part of Chilean cuisine that Nobel laureate Pablo Neruda famously wrote an ode to it called "Oda al Caldillo de Congrio." If you travel to this country, Caldillo de congrio is must-try.