Chilean Conger Eel Soup with Tomatoes and Potatoes

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A bright and savory Chilean coastal classic, this tomato-rich seafood soup features tender conger eel simmered with potatoes, onions, and aromatic herbs. Famously celebrated by poet Pablo Neruda, it is the soul of Chilean port-city cooking, served steaming with crusty bread and a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 30 gProtein
• 720 mgSodium
• 980 mgPotassium
• 115 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the sofrito base

• 3 tablespoons olive oil
• 2 medium yellow onions, finely chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 4 large ripe tomatoes, grated (or 1 can 14 oz crushed tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/2 teaspoon red chili flakes (optional)

For the broth and vegetables

• 6 cups fish or seafood stock
• 1/2 cup dry white wine
• 1.2 lb Yukon gold potatoes, peeled and cubed
• 1 tablespoon sea salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

For the seafood

• 1.5 lb conger eel fillets, cut into 2-inch pieces
• 8 large shrimp, peeled and deveined (optional)
• 8 mussels, scrubbed (optional)
• 1 lemon, cut into wedges for serving
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the olive oil in a large heavy pot over medium heat. Add the onions and carrots and cook for 6-8 minutes until softened and translucent, stirring occasionally.
2. Stir in the garlic and cook for 1 minute until fragrant, then add the grated tomatoes, tomato paste, paprika, oregano, bay leaves, and chili flakes if using. Cook for 8-10 minutes, stirring often, until the mixture thickens and turns a deep brick-red color.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to cook off the alcohol, then add the fish stock, potatoes, salt, and pepper. Bring to a gentle boil, reduce heat, and simmer uncovered for 12-15 minutes until the potatoes are nearly tender.
4. Gently slide the conger eel pieces into the broth and simmer for 6-8 minutes, being careful not to stir aggressively so the fish stays intact. The eel is done when it turns opaque and flakes easily.
5. If using shrimp and mussels, add them in the last 4-5 minutes of cooking. Cover the pot and cook just until the shrimp turn pink and the mussels open. Discard any mussels that do not open.
6. Remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed. Stir in the fresh cilantro and parsley just before serving.
7. Ladle the soup into warm bowls, making sure each portion gets a generous piece of eel, potatoes, and a ladleful of the rich tomato broth. Serve immediately with lemon wedges and plenty of crusty bread on the side.

Cook’s Notes

• Conger eel has a firm, slightly gelatinous texture similar to monkfish; if unavailable, substitute with monkfish, hake, or other firm white fish fillets.
• Do not rush the sofrito – cooking the tomato base until it darkens and thickens is essential for the deep, complex flavor that defines this dish.
• A small splash of pisco added at the end gives an authentic Chilean flourish, mirroring Neruda's original recipe.
• Serve with a glass of chilled Chilean Sauvignon Blanc or a crisp Riesling to complement the briny, tomato-forward broth.
• Leftover broth keeps well for 2 days in the refrigerator; add fresh fish when reheating for best texture.

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