Credit: Nuestro Stories
It’s the time of year when nothing warms your soul, and fills your panza more than a big, steaming bowl of caldo. It is known as the food that heals us.
It is the only thing your mamá y abuela will both approve of when you’re sick – a food filled with comfort in each heaping spoonful. The delicious broth is often both salted and spiced to perfection. Just imagine it: The chunks of meat, vegetables, or both, floating amongst the loving liquid. Doesn’t that sound lovely? The herbs float on top as a garnish are divine, and the tortillas warmed over the fire to sop up the remains transport me to what I may assume heaven feels like.
Can you tell I love caldo?
I’ve spent a lot of time traveling the world, learning about different cultures, and geographies – all through their recipes – and when it comes to caldo, one of the ones that I could never get tired of is the Chilean dish caldillo de congrio.
Caldillo de Congrio is a traditional dish that is typically made with conger eel, which is, unfortunately, extremely difficult to come by outside of Chile. In its place, any white fish can typically be used as a replacement. It is a delicious, chowder-style soup that combines the smoky smoldering spice of paprika, heavy cream, and plenty of herbs, all coming together in this hearty dish that is both delicious and comforting.
The basic foundation of the recipe is below, though you may want to vary amounts based on your own preference or add additional things like more spices, or a few chiles to taste.
Finally, you can devour the amazing flavors of caldillo de congrio. May it bring you as much happiness as it brings me.
Olivia Monahan Chicana journalist, editor, educator, and organizer in Sacramento whose sole focus is to shed light on stories on our most impacted and marginalized communities, but even more importantly, for those stories to humanize those normally left out. She is an Ida B Wells Investigative Journalism Fellow 2022 Finalist, a member of the Parenting Journalists Society, and has bylines in The Courier, The Sacramento Bee, The Americano, Submerge Magazine among others.
© Copyright 2023 | Nuestro Stories | All Rights Reserved