Receta de caldillo de congrio

Caldillo de Congrio – Receta paso a paso

Este caldillo de congrio, sencillo y delicioso, es una sopa de pescado muy popular en Chile.

Se trata de un plato a base de una anguila, denominada congrio, de donde recibe su nombre por ser el ingrediente principal.

Generalmente esta especie se encuentra a lo largo de las costas chilenas, y por no estar fácilmente disponible fuera de Chile, puede ser sustituido por corvina, pargo rojo, salmón, mero o una mezcla.

Receta de Caldillo de Congrio

3 de 60 votos
Categoría: entradasCocina: ChilenaDificultad: Intermedio


Tiempo de preparación





Es uno de los platos chilenos más reconocidos en el mundo y hoy podrás aprender a prepararlo paso a paso de forma fácil y rápida.


  • 2 cucharadas de aceite

  • 2 cebollas, en pluma

  • 1 cucharadita de ají color

  • 3 tomates, pelados, sin semillas y picados

  • 1 hoja de laurel

  • 1 taza de vino blanco seco

  • 1 taza de agua

  • Sal y pimienta

  • 4 medallones (5 cm grosor) de congrio u otro pescado blanco firme, sin piel

  • 250 gramos de camarones

  • ½ taza de crema fresca

  • 2 cucharadas de cilantro picado fino


  • En una olla grande calentar el aceite a fuego medio. Agregar las cebollas y ají color y cocinar hasta que estén blandas pero no doradas. Añadir los tomates, laurel, vino y agua. Sazonar con sal y pimienta. Llevar a ebullición, reducir el calor y cocinar a fuego muy bajo durante 30 minutos.
  • Incorporar el pescado y camarones y continuar la cocción a fuego bajo hasta que el pescado se vuelva opaco, 10-15 minutos.
  • Añadir gradualmente la crema al caldillo caliente, sin dejar que hierva. Servir de inmediato espolvoreado con cilantro.


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