Chilean Conger Eel Stew: A Delicious Traditional Recipe to Enjoy with Family

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Chilean Conger Eel Stew is an indigenous dish of Chile, widely recognized and cherished throughout the country, immortalized in a poem by Nobel Prize-winning author Pablo Neruda in his book “Elemental Odes.”

How to Prepare Chilean Conger Eel Stew?

Before starting the preparation of the conger eel stew, it is advisable to have all the ingredients ready and organized (“mise en place”), to execute the recipe step by step without setbacks.

Nerudian Conger Eel Stew Recipe

Preparation: 60 minutes
Cooking: 60 minutes
Calories: 400 kcal
Servings: 6 people

Ingredients

1. Conger Eel Stew

• 1 whole red conger eel
• 500 g peeled shrimp
• 12 cherry tomatoes
• 6 potatoes
• 2 red bell peppers
• 2 green bell peppers
• 1 cup peas
• 1 sprig of cilantro

2. Fish Stock

• 2 liters of water
• 500 ml white wine
• 2 garlic cloves
• 2 bay leaves
• 1 conger eel (head)
• 1 onion
• 1 carrot
• 1 celery stalk
• Parsley
• Cumin
• Cilantro
• Salt
• Pepper

3. Garlic Paste

• 10 garlic cloves
• Olive oil

4. Thickener

• 1 egg yolk
• 1 cup heavy cream

Instructions

1. Take the red conger eel and cut off the head, remove the gills, and slice it into medium-sized medallions about 3 to 4 centimeters wide. Set aside. For the stew, place the conger eel head (without gills and eyes) in a large pot, add water, chopped carrot and onion, a bit of paprika, and some celery stalks.
2. Bring to a boil and add the white wine. Maintain the cooking with the pot uncovered for about 30 minutes. In a skillet, prepare the sofrito with thinly sliced onion, bell pepper strips, and garlic paste (a mixture of ground garlic and olive oil). Add the tomato diced into small pieces and season with oregano, cumin, and cilantro. Optionally, add bay leaves or merkén.
3. In a large pot, preferably clay, add a drizzle of oil and spread it over the entire surface, then place it in the oven at medium temperature for about 15 minutes. Add the sofrito, potatoes with skin, sliced carrot, and some shelled peas to the pot. Add the stock and cook for another 15 minutes until the potatoes are tender.
4. Add the conger eel medallions and continue cooking, skimming off the fat and foam released by the stock. Optionally, add some chives. The conger eel will be done as soon as it begins to fall apart slightly. Additionally, at this point, Pablo Neruda’s recipe includes peeled shrimp to add an extra touch of flavor.
5. In a small bowl, whisk the egg and cream. Set aside for plating. Serve the conger eel stew hot, distributing the potatoes and conger eel medallion in a deep plate, then pour the broth, a drizzle of the egg and cream mixture, and top with freshly chopped cilantro.

Additional Tips

The mixture of heavy cream and egg yolk is optional, but it provides greater consistency and a silky texture to the broth, a Nerudian touch.

Nutritional Information

Conger eel stew is a rich source of high-quality protein, omega-3 fatty acids, vitamin D, and B-complex vitamins, which promote cardiovascular and bone health. Additionally, ingredients like bell peppers, tomatoes, and peas provide vitamin C, beta-carotene, fiber, iron, and antioxidants, strengthening the immune system and aiding digestion.

Did You Know?

In the city of Tocopilla, a variation of conger eel stew is prepared that includes macerated fresh sea urchin tongues and chopped piures.