Recipe of Caldillo de Congrio: Chile's Conger Eel Stew Immortalised by Pablo Neruda

Ingredients

• For 4 servings:
• 1 kg conger eel cut into thick medallions (red, black or golden congrio), skin on, bones removed
• 1 conger eel head and tail, for the fish stock
• 2 litres water
• 2 medium onions, thinly sliced
• 3 garlic cloves, finely chopped
• 1 carrot, cut into thin rounds
• 1/2 red pepper, cut into strips
• 2 ripe tomatoes, peeled and chopped
• 4 medium potatoes, peeled and cut into wedges
• 100 ml dry white wine
• 1 teaspoon ají de color (Chilean sweet paprika)
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 bunch fresh coriander, finely chopped, to serve
• 2 tablespoons heavy cream (optional, for a milder version)
• 1 pinch merkén (optional, for a spicy kick)
• To serve: pan amasado or marraqueta bread and lemon juice

Directions

1. 1

   Make the stock: put the conger eel head and tail in a pot with 1 quartered onion, the carrot, the bay leaf and the 2 litres of cold water. Simmer over low heat for 30 to 35 minutes, skim the surface and strain; discard the bones and vegetables.

2. 2

   Heat the olive oil in a large pot and sweat the remaining onion, thinly sliced, for 5 to 6 minutes until translucent.

3. 3

   Add the garlic, ají de color, oregano and red pepper; cook for 2 minutes over medium heat without letting the garlic brown.

4. 4

   Stir in the chopped tomato and cook for 4 to 5 minutes more, until it breaks down and the base takes on colour.

5. 5

   Pour in the white wine and let the alcohol evaporate for 2 to 3 minutes, scraping the bottom of the pot.

6. 6

   Add the strained stock and the potato wedges; season with salt and pepper and cook for 15 to 18 minutes, until the potato is almost tender.

7. 7

   Turn the heat down to the minimum, lay the conger eel medallions on top of the potatoes and cook for 6 to 8 minutes without stirring: move the pot by its handles so the broth moves on its own.

8. 8

   Turn off the heat as soon as the fish flakes; for a milder version add the cream and, if you like heat, the merkén, then let it rest for 2 minutes.

9. 9

   Serve piping hot in deep plates or in a clay dish, with chopped coriander on top, a squeeze of lemon and pan amasado or marraqueta bread to mop up the broth.