Chilean Seafood Soup

This recipe is an adaptation of the popular soup called caldillo de congrio, which is traditionally made with eel.

Slideshow:Amazing Seafood Recipes

KEY: Soup

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  • 3 tablespoons olive oil
  • 3 leeks, white and tender green parts only, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1 carrot, thinly sliced
  • 2 garlic cloves, minced
  • 3 tomatoes—peeled, seeded and coarsely chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • 3 cups bottled clam juice diluted with 2 cups water
  • 1 cup Chilean Sauvignon Blanc
  • Salt and freshly ground pepper
  • 6 medium Yukon Gold potatoes, peeled and quartered
  • 1 pound skinless Chilean sea bass fillet, about 1 inch thick, cut into 6 chunks
  • 24 mussels, scrubbed and debearded
  • 12 littleneck clams, scrubbed
  • 12 medium shrimp, shelled and deveined
  • 1/4 cup minced cilantro or parsley
  • 1/4 cup thinly sliced scallion greens

How to make this recipe

  1. Heat the olive oil in a large enameled cast-iron casserole. Add the leeks, onion, carrot and garlic and cook over moderately low heat until softened but not browned, about 10 minutes. Add the tomatoes, bell pepper, oregano, paprika and bay leaf and cook, stirring, for another 3 minutes. Pour in the diluted clam juice and wine and season with salt and pepper. Cover and simmer over low heat for 20 minutes.

  2. Meanwhile, in a medium saucepan, boil the potatoes in salted water until tender, about 15 minutes; drain.

  3. Bring the soup to a boil. Add the cooked potatoes, sea bass, mussels, clams and shrimp. Cover and simmer over moderate heat until the clams and mussels open; remove them with tongs as they are done. Continue cooking until all of the fish is cooked through, about 8 minutes total. Return the clams and mussels to the casserole. Sprinkle with the minced cilantro and scallions and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding.

Contributed By Photo © Fernando Bengoechea Published October 1999

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