Chilean Caldillo de Congrio (Kingfish Soup) Recipe

If you’re looking to explore international soups, the Chilean Caldillo de Congrio is a must-try. This specialty soup showcases the delightful flavors of the sea, particularly with its rich and tender kingfish, which is the star of the dish. It’s a classic that brings warmth and a touch of the ocean right to your table.

Imagine savoring a bowl filled with fresh kingfish, fragrant herbs, and vegetables that dance in harmony, creating a culinary experience that transports you straight to the coast of Chile. This soup is not just a meal; it’s a comforting embrace that’s perfect for sharing with friends and family on a chilly evening.

Caldillo de Congrio is not just a dish; it’s a representation of Chilean culture, embodying flavors that are both robust and refreshing. Whether you’re a seasoned chef or a home cook, this recipe will offer you a delightful experience that’s both simple and satisfying.

Authentic Chilean Kingfish Soup Recipe

A bowl of Chilean Kingfish Soup with kingfish, vegetables, and herbs, served with crusty bread on a rustic table.

This Chilean Caldillo de Congrio is a hearty and flavorful soup that features tender pieces of kingfish simmered in a savory broth with vegetables, herbs, and a hint of spice. The taste is a delightful balance between the ocean’s essence and comforting warmth, perfect for any occasion.

Ingredients

500g kingfish fillets, cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
2 medium potatoes, diced
2 medium carrots, sliced
1 red bell pepper, diced
4 cups fish or vegetable broth
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro or parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent.
Add Vegetables: Stir in the diced potatoes, carrots, and red bell pepper. Cook for about 5 minutes until the vegetables begin to soften.
Pour in Broth: Add the fish or vegetable broth to the pot along with paprika, salt, and pepper. Bring to a boil.
Cook the Fish: Gently add the chunks of kingfish to the boiling broth. Reduce heat and let simmer for about 15 minutes until the fish is cooked through and tender.
Serve: Once ready, ladle the soup into bowls and garnish with fresh cilantro or parsley. Enjoy hot with crusty bread.