| Spanish; Castilian: Caldillo de congrio|nocat=y | |
| Country: |  Chile |
| Region: | Southern Cone |
| Type: | Soup |
| Main Ingredient: | Fish heads (Spanish; Castilian: [[conger|congrio colorado]]), onion, garlic, coriander, carrots, pepper, water, cream, tomatoes, potatoes |
Spanish; Castilian: Caldillo de congrio (Spanish for cusk-eel stock) is a Chilean fish soup. The dish is made of Spanish; Castilian: congrio dorado (pink cusk-eel) or Spanish; Castilian: congrio colorado (red cusk-eel),[1] 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 Spanish; Castilian: caldillo de congrio called Spanish; Castilian: Oda al Caldillo de Congrio. The Communist Party of Chile has a tradition of serving the Chilean press and media Spanish; Castilian: caldillo de congrio at an annual event at which important announcements are made regarding the current year.[4]