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Fish, Americas

Caldillo de congrio (Chilean fish soup)

Caldillo de congrio is a Chilean broth made with white fish, potatoes and tomatoes, finished with cilantro and lime. It serves 4, takes 45 minutes, counts as easy, and costs about €3.60 per person. The key is cooking the fish gently at the end, without stirring too much.

Tonight, a Chilean caldillo, a white fish broth with potatoes and tomatoes, mild and comforting.

Caldillo de congrio (Chilean fish soup)
Total time
45 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Caldillo de congrio is a simple Chilean broth built around white fish that simmers gently in a tomato and vegetable base. The result is a clear, fragrant dish where potatoes add body and fresh cilantro brings a bright finish. It's the kind of recipe that fits a cool fall or winter evening, when you want something warm without feeling heavy.

At Mon Chou, we like this caldillo because it comes together in one pot and works well for kids, since the fish turns soft and boneless once filleted. It suits a quick weeknight dinner just as easily as a slower Sunday meal, served with bread to soak up the broth.

The ingredients

4 people

Fish counter

  • Hake or whiting fillets 700 g

Fruits and vegetables

  • Potatoes 500 g
  • Tomatoes 3
  • Onion 1
  • Carrot 1
  • Garlic 3 cloves
  • Fresh cilantro 6 sprigs
  • Lime 1

Pantry

  • Dry white wine 15 cl
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Sauté the onion, carrot and garlic in the oil, then add the diced tomatoes. 10 min

    Cut the carrot into small dice so it cooks in the same time as the potatoes.

  2. Add the diced potatoes, a liter of water, and let it cook. 15 min

    Don't cut the dice too small so they hold their shape.

  3. Pour in the white wine and let it simmer for a minute. 2 min

    Let the alcohol cook off.

  4. Add the fish in large chunks and let it cook at a gentle simmer. 8 min

    Don't stir, just slide the spoon in gently so the pieces don't break.

  5. Serve with chopped cilantro and a squeeze of lime.

    The lime added right before serving brightens the broth.

Our tips to get it right

  • Choose a firm white fish like hake or whiting, it holds together better during cooking than very thin fillets.
  • Cut the potatoes into even cubes so they all cook at the same rate and keep their shape in the broth.
  • Taste the broth before adding the fish, it's the right moment to adjust salt and pepper without risking breaking the pieces later.

The variations

  • Swap the hake for cod or monkfish if you prefer a firmer fish.
  • For a fish free version, use zucchini and corn chunks instead and swap the water for vegetable broth.
  • To go faster with hungry kids, cut the potatoes smaller and shave a few minutes off their cooking time.

What to serve it with

  • Crusty bread for dipping
  • A fresh tomato salad
  • A glass of dry white wine

Storage

Caldillo keeps for 2 days in the fridge in a sealed container. It freezes well without the lime or cilantro, which you should add fresh when gently reheating.

Questions about this dish

Can you make caldillo de congrio ahead of time?

Yes, you can make the broth with the vegetables ahead and reheat it before serving. Add the fish only at the end so it stays tender and doesn't fall apart.

What fish can I use if I can't find hake or whiting?

Cod, monkfish or pollock all work well, as long as the fish is white and firm. Avoid very thin fillets, which tend to break apart during cooking.

Does caldillo de congrio freeze well?

The broth with the vegetables freezes well for up to 2 months. It's best to add fresh fish when reheating, since its texture changes after freezing.

How do I adapt this recipe for young kids?

Cut the fish and vegetables into small pieces and double check the fillets for any stray bones. You can also serve the broth on the side so kids can eat the fish and vegetables more easily.

How long does it take to make a Chilean style fish stew?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Chilean style fish stew?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Chilean style fish stew cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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