Congrio Chupe
Santiago — Mother recipe · en it
A classic of Chilean cuisine, Chupe de Congrio is a hearty and warming soup that is particularly enjoyed during winter.
⏱️ 30 min prep + 45 min cottura · 6 porzioni · facile
Ingredients
- 2 kg of conger eel, cut into cubes
- 2 liters of fish broth
- 1 onion, chopped
- 2 carrots, cubed
- 2 celery stalks, cubed
- 1 zucchini, sliced
- 100 g of sweet potatoes, cubed
- 100 g of beans
- 2 leeks, halved
- 2 Santiago dates, halved
- 1 teaspoon of chili powder
- salt and pepper to taste
Method
- In a large pot, heat the fish broth and add the chopped onion. Cook over medium heat for 5 minutes.
- Add the carrots, celery, zucchini, and sweet potatoes. Cook for 10 minutes.
- Add the conger eel, beans, leeks, and Santiago dates. Cook for another 15-20 minutes.
- Place the vegetables on top of the conger eel and add the chili powder, salt, and pepper. Stir well.
- Serve hot, accompanied by grilled bread.
The story
Chupe de Congrio is a specialty from central Chile, particularly popular in Santiago. Its origins date back to the 19th century when it was a nutritious and economical dish made with fish scraps.
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