Caldillo de Congrio al Estilo Neruda (Chilean White Wine, Tomato & Fish Broth) – Authentic Chile Recipe
Immortalized by poet Pablo Neruda’s famous ode: a bright, aromatic coastal fish and potato broth.
- Country of Origin
- 🇨🇱 Chile (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Firm white fish medallions, Yukon potatoes, Ripe tomatoes and bell peppers, Dry white wine, Garlic
Ingredients for Caldillo de Congrio al Estilo Neruda (Chilean White Wine, Tomato & Fish Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white fish medallions, prepped into bite-sized pieces
- 1.5 cups Yukon potatoes, washed and trimmed
- 1 cup ripe tomatoes and bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine
- 1.5 tbsp traditional Chile seasoning (garlic, cilantro, oregano, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and dry white wine for 3–4 minutes until fragrant.
- Stir in garlic, cilantro, oregano, bay leaf and toast for 45 seconds to release the essential oils of Chile's kitchen.
- Add firm white fish medallions and Yukon potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in ripe tomatoes and bell peppers, adjust seasoning, and ladle steaming hot into deep bowls.