Chilean Fish Stew with Potatoes, Tomatoes, and White Wine

This Chilean-style fish stew, often called caldillo de pescado, combines tender white fish and potatoes in a savory broth with tomatoes, vegetables, and a little white wine. Chilean households and coastal regions have their own versions; this one keeps the broth light and lets the fish stay in distinct, tender pieces.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, diced, about 1 cup (150 g)
1 medium carrot, peeled and diced, about ½ cup (85 g)
2 celery stalks, diced, about ½ cup (80 g)
3 garlic cloves, finely chopped, about 9 g
1 teaspoon (2 g) sweet paprika
1 teaspoon (1 g) dried oregano
1 bay leaf
1 can diced tomatoes, 14.5 ounces (411 g), including the juices
½ cup (120 ml) dry white wine
4 cups (950 ml) low-sodium fish stock
1 pound (450 g) waxy potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
1½ pounds (680 g) firm white fish fillets, such as hake, cod, or pollock, cut into 1½-inch (4 cm) chunks
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) black pepper
¼ cup (15 g) chopped fresh parsley
1 lemon, cut into wedges, about 100 g

Instructions

Prepare the vegetables and fish. Dice the onion, carrot, and celery into small, similar-sized pieces so they soften evenly. Cut the potatoes into ¾-inch cubes; keeping the pieces close in size helps them finish together. Pat the fish dry and cut it into generous chunks, checking for and removing any pin bones. Keep the fish refrigerated until it is time to add it. This preparation takes about 25 minutes, depending on knife speed.
Soften the aromatics. Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook for 8 minutes, stirring now and then, until the onion is translucent and the vegetables have begun to soften. They should not brown deeply; lower the heat if the onion starts catching on the bottom.
Add the garlic and seasonings. Stir in the garlic, paprika, oregano, and bay leaf. Cook for 1 minute, stirring constantly, until fragrant. Avoid letting the garlic turn dark, which can make the broth taste bitter.
Build the tomato broth. Add the diced tomatoes and their juices, then cook for 4 minutes, stirring occasionally. Pour in the white wine and simmer for 2 minutes to soften its sharp aroma. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful browned bits. The wine adds acidity and depth, but the stew will still work with extra stock in its place.
Cook the potatoes. Pour in the fish stock and add the potatoes, salt, and pepper. Raise the heat until the broth reaches a gentle simmer, which should take about 3 minutes, then reduce the heat to maintain that simmer. Cook for 15 minutes, or until a knife slides into a potato cube with slight resistance. Avoid a hard boil, which can break up the potatoes and make the broth cloudy.
Poach the fish and finish. Lower the fish chunks carefully into the broth and simmer gently for about 7 minutes, turning them once only if needed. Check the thickest piece with a food thermometer: fish should reach 145°F (63°C), the USDA FSIS safe minimum, and should flake readily. If a piece is not there yet, give it another minute and check again. Remove the bay leaf, taste the broth and adjust the salt and pepper, then scatter over the parsley. Serve hot with lemon wedges.

Tips

Choose fish that holds together. Hake is a natural choice in Chilean seafood cooking, but it may be difficult to find outside regions with good fish markets. Cod, pollock, or another firm white fish makes a practical substitute; each has a slightly different flavor, but all work well in the broth. Avoid very thin fillets, which can break apart before the potatoes are done.
Keep the simmer gentle. Once the fish goes in, large bubbles can knock the pieces against each other and shred them. A quiet simmer cooks the fish through while leaving it tender and intact. If your pot is wide and the broth is bubbling vigorously, turn the heat down or move the pot partly off the burner.
Use the potato texture as your guide. Potato size and variety affect cooking time, so check a cube before adding the fish. If the potatoes are still firm, simmer them for a few more minutes first. Adding the fish only when the potatoes are nearly tender helps prevent overcooked seafood while the vegetables finish.
Season at the end, too. Stock varies in saltiness, and canned tomatoes can taste more or less sharp. Start with the listed salt, then taste the broth after the fish is cooked. A squeeze of lemon can brighten a bowl without requiring more salt; add it to individual servings if people prefer different levels of acidity.

Serving Suggestions

Serve the stew in wide bowls so each portion gets broth, potatoes, vegetables, and several pieces of fish. Put lemon wedges on the table and let everyone squeeze in as much juice as they like. Crusty bread is useful for soaking up the tomato broth, while a simple green salad with a mild vinaigrette makes a fresh contrast. For a more substantial meal, offer steamed rice alongside the stew; spooning broth over the rice is especially satisfying on a cold evening.

Garnish with extra parsley just before serving rather than cooking it for a long time, so it keeps its fresh color and flavor. If the stew has thickened while standing, ladle in a little hot stock or water and stir gently before serving. The broth should be spoonable, not so thick that it masks the fish.

Variations

Use congrio when available. Congrio, a conger eel used in well-known Chilean seafood dishes, gives the stew a distinct, rich texture. It can be hard to find in many markets, so hake, cod, or pollock are sensible alternatives. The substitutes have a milder flavor and may be a little less firm, but there is no need to change the cooking method.

Make it without wine. Replace the ½ cup (120 ml) wine with the same amount of additional fish stock. The result will be less acidic and less aromatic, so finish with a small squeeze of lemon if the broth tastes flat. For a more pronounced tomato note, use fresh ripe tomatoes in place of the canned tomatoes, measuring about 2 cups (300 g) chopped; the broth may be a little less consistent depending on their juiciness.

Add shellfish or a little heat. For a mixed seafood pot, replace up to 8 ounces (225 g) of the fish with peeled shrimp or cleaned mussels. Add shrimp near the end and cook until opaque and firm; add mussels earlier, cover the pot, and cook until they open, discarding any that remain closed. Seafood changes the timing, so check each item for doneness rather than relying on the fish timing alone. For a gently spicy broth, add ¼ teaspoon (about 0.5 g) crushed red pepper with the paprika, or offer hot sauce at the table.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow, covered container so they cool promptly, and keep them refrigerated for 3–4 days. The fish may become a little firmer after storage, and the potatoes will continue to absorb some broth; that is normal. If you expect leftovers, you can also cook and refrigerate the broth and potatoes separately from uncooked fish, then poach the fish when you reheat a portion.

For the best texture, reheat only the amount you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring gently and adding a splash of stock or water if needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; avoid repeatedly bringing the whole pot to a boil, because that can break up the fish. You can freeze the stew in a freezer-safe container for up to 2–3 months, though potatoes and fish may soften after thawing. Thaw it in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What fish is best for Chilean fish stew?

Choose firm, mild white fish that can be cut into chunks, such as hake, cod, or pollock. Congrio is a traditional option in some Chilean preparations, but availability varies. Very delicate fish can flake apart in the pot, so if that is what you have, add it in larger pieces and handle it as little as possible.

Can I use frozen fish?

Yes. Thaw it in the refrigerator before cooking, then pat it dry so excess water does not dilute the broth. If you need to thaw it more quickly, keep the fish sealed in a leakproof bag and submerge it in cold water, changing the water every 30 minutes; cook it as soon as it is thawed. Do not thaw fish on the counter.

Can I make the stew ahead?

You can prepare the tomato-and-potato broth a day ahead and refrigerate it promptly. Reheat it until simmering, then add the fish and cook it through just before serving. This approach gives you fresher, less fragile fish than cooking the complete stew in advance. If you do make the full recipe ahead, reheat gently and check that leftovers reach 165°F (74°C).

How can I tell when the fish is done?

Use a food thermometer in the thickest piece and look for 145°F (63°C), the USDA FSIS safe minimum temperature for fish. At that point it should also look opaque and separate into flakes with gentle pressure. The visual signs are useful, but the thermometer is the reliable check, especially when pieces are different sizes.

Why did my fish break apart?

Fish can break up if it is cut too small, simmered at a rolling boil, or stirred repeatedly. Cut chunks about 1½ inches (4 cm) wide, keep the broth at a gentle simmer, and lower the fish into the pot rather than stirring it in. If some pieces do flake, the stew is still suitable to serve; ladle carefully and avoid further stirring.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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