Chilean Chowder (Caldillo de Congrio) Recipe

Serves/Makes: 6 - 8 servings


  • 1 whole pink ling (kingclip), about 4 pounds
  • 2 large carrots
  • 2 large onions
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 4 cloves garlic
  • 1 large potato
  • 1 red bell pepper
  • 2 large tomatoes
  • 2 teaspoons fresh oregano (or 1 teaspoon dry)
  • 2 bay leaves
  • 1 cup dry white wine
  • A few shrimps (optional)
  • Sour cream and finely chopped cilantro, to serve
How to cook Chilean Chowder (Caldillo de Congrio):
  • Remove the fish entrails, if any. Cut off the head, fins and tail. Rinse the fish under running cold water and pat dry with paper towels. Remove the skin and cut the fish into serving size steaks.
  • Combine in a stockpot the head, fins, tail and skin. Fill with water. Add 1 carrot, 1 onion, 2 cloves of garlic, 1 bay leaf and a little salt and pepper. Simmer for about an hour to make strong broth.
  • Meanwhile season the fish steaks with salt and pepper; drizzle with lemon juice; add minced 2 cloves of garlic. Mix and marinate for a while.
  • Cut the remaining 1 onion into half rings, carrots into mugs, potatoes into thick slices, bell pepper into stripes, tomatoes (without skin and seeds) into cubes.
  • Preheat oil in a large saucepan and saute onion, carrot, add tomato for 3 minutes, stirring occasionally.
  • Add bell pepper and potatoes, oregano, 1 bay leaf, salt and pepper. Pour the strained broth.
  • Bring to a boil add the white wine and simmer until the potatoes are about half done.
  • Add the fish with marinade and cook at low heat for 10-15 minutes.
  • For a couple of minutes before the end of cooking time add peeled shrimps.
  • Serve the Chilean Chowder (Caldillo de Congrio) very hot in individual bowls, adding a spoon of sour cream and chopped cilantro.
Chilean Chowder (Caldillo de Congrio) recipe


The Chilean Chowder (Caldillo de Congrio) recipe very easy to cook and so good!


Originating in the South American country of Chile (the traditional Chilean dish), caldillo de congrio is an sea eel-based (pink ling) dish. Caldillo de congrio translated from Spanish to English, means “broth of conger,” or conger chowder. The dish is named after its main ingredient, an eel called conger.
If you have difficulties to bay congrio in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.

This recipe for Chilean Chowder (Caldillo de Congrio) serves/makes: 6 - 8 servings

The Chilean Chowder (Caldillo de Congrio) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Pink Ling (more Pink Ling recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: South American (more South American recipes)

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