Chilean Seafood Stew: Caldillo-Style Recipe

Chilean seafood stew is a warming tomato-and-broth dish filled with potatoes, tender fish, shrimp, and mussels. This version is inspired by caldillo de congrio, a Chilean fish stew often made with conger eel; it uses easy-to-find seafood and finishes with cream, parsley, and lemon for a rich but bright bowl.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, finely chopped (150 g)
1 medium red bell pepper, chopped (150 g)
3 garlic cloves, finely chopped (9 g)
1 teaspoon sweet paprika (2 g)
½ teaspoon dried oregano (0.5 g)
½ cup dry white wine (120 ml)
1 can diced tomatoes, with their juices (14.5 oz / 410 g)
2 cups fish stock (475 ml), preferably low-sodium
1 cup bottled clam juice (240 ml)
1 bay leaf (about 0.2 g)
12 ounces waxy potatoes, such as Yukon Gold, cut into ½-inch cubes (340 g)
1 pound firm white fish, such as hake or cod, cut into 1½-inch chunks (450 g)
8 ounces raw shrimp, peeled and deveined (225 g)
1 pound live mussels, scrubbed and debearded (450 g)
½ cup heavy cream (120 ml)
¼ cup chopped fresh parsley (15 g)
1 tablespoon fresh lemon juice (15 ml), plus lemon wedges for serving
1 teaspoon fine salt (6 g), or to taste
¼ teaspoon black pepper (0.5 g), or to taste

Instructions

Prepare the ingredients. Allow about 25 minutes for the active prep. Chop the onion, pepper, garlic, and potatoes, and cut the fish into similarly sized chunks so it cooks evenly. Keep seafood chilled while you work. Rinse the mussels under cold running water, scrub off grit, and pull away any beards. Discard mussels with cracked shells or those that remain open when tapped. Pat the shrimp dry if they are wet, and check the fish carefully for pin bones.
Soften the vegetables. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and red pepper with the salt and black pepper. Cook for about 6 minutes, stirring occasionally, until the onion is soft and the pepper has begun to tenderize. Stir in the garlic, paprika, and oregano and cook for 2 minutes more. Keep the heat moderate; garlic and paprika can turn bitter if they scorch.
Build the broth. Pour in the wine and stir, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes so its sharp aroma mellows. Add the diced tomatoes and their juices, fish stock, clam juice, and bay leaf. Stir well and bring the liquid to a gentle simmer, which should take about 3 minutes. If your stock or clam juice is salty, hold back some of the measured salt and adjust near the end.
Cook the potatoes. Add the potato cubes and stir so they are mostly submerged. Keep the stew at a steady, gentle simmer for about 14 minutes, partially covered, until the potatoes are nearly tender when pierced with a knife. Avoid a hard boil, which can break up the potatoes and make the broth cloudy. If the pot is bubbling vigorously, lower the heat.
Poach the fish. Nestle the fish chunks into the simmering broth without stirring hard. Cook for about 3 minutes, then turn the chunks gently once if needed. Continue until the thickest piece reaches 145°F (63°C) on a food thermometer; 145°F (63°C) is the USDA FSIS safe minimum internal temperature for fish. Keep the broth at a gentle simmer rather than letting it boil.
Add the shrimp and mussels. Add the shrimp and mussels, cover the pot, and simmer for about 5 minutes, just until the shrimp are opaque and cooked through and most mussel shells have opened. Check the seafood promptly rather than extending the cooking time automatically. Discard any mussels that remain closed after cooking, and avoid stirring in a way that breaks up the fish.
Finish and serve. Turn the heat to low and stir in the cream, parsley, and lemon juice. Warm for 1 minute without bringing the stew back to a boil. Taste the broth and adjust salt, pepper, or lemon. Remove the bay leaf, ladle into warm bowls, and include a mix of broth, potatoes, and seafood in each serving.

Tips

Choose firm fish. Hake is a natural choice for a Chilean-inspired stew, but it can be difficult to find outside Chile. Cod, haddock, pollock, or another mild, firm white fish works well; delicate fish can fall apart before the potatoes are ready. Cut the fish into generous chunks and handle it gently.
Use the right seafood condition. Thaw frozen fish and shrimp in the refrigerator before cooking, then drain and pat them dry. If using frozen mussel meat instead of live mussels, add it near the end and heat it through; it will not provide the same briny flavor as shell-on mussels, so the finished broth may need a little extra clam juice or salt.
Keep the broth at a simmer. A rolling boil can toughen shrimp, make fish flakes crumble, and cause cream to separate. Once the seafood is in the pot, watch the liquid closely and lower the heat as needed. Cook only until the seafood is done, since extra simmering does not improve its texture.
Adjust richness and seasoning at the end. Clam juice varies in saltiness, and canned tomatoes can taste more or less acidic depending on the brand. Taste after adding the cream and lemon. If the stew tastes flat, a little salt or lemon can sharpen it; if it is too tangy, a small splash of cream can soften the edge.

Serving Suggestions

Serve the stew hot in deep bowls, making sure every portion gets plenty of broth as well as potatoes and seafood. Crusty bread is especially useful for soaking up the tomato broth; toasted rolls or simple slices of country-style bread work just as well. Add lemon wedges at the table so diners can brighten their own bowls, and scatter a little extra parsley over the top for freshness.

For a fuller meal, serve a crisp green salad dressed with a light vinaigrette alongside the stew. Keep the side dishes simple: the broth is already savory and filling, so strongly spiced sides can compete with the fish and shellfish. If serving guests, warm the bowls before ladling so the stew stays hot while everyone sits down.

Variations

For a closer nod to caldillo de congrio, use congrio, or conger eel, if you can find it from a reliable fishmonger. Hake is another useful Chilean-style choice, while cod and pollock are practical substitutes that are more widely available. These swaps keep the stew mild and flaky, though they will not have exactly the same texture as eel. There are regional and household variations, including versions with different seafood, broth, or amounts of cream; this is one adaptable style rather than a single definitive formula.

To make a shellfish-free pot, replace the shrimp and mussels with an additional 12 ounces (340 g) of firm fish and use fish stock in place of clam juice. The broth will taste less briny, so season it carefully and finish with lemon. For a lighter, dairy-free version, omit the cream; the tomato broth will be thinner and more pronounced. You can also add ½ cup (75 g) of sliced carrot with the onion, or use peeled small potatoes in place of cubed potatoes, adjusting the simmer until tender.

Storage and Reheating

For food safety, refrigerate leftover stew within 2 hours of cooking, transferring it to shallow airtight containers so it cools promptly. Keep it refrigerated for 3–4 days. Seafood is at its best when freshly cooked, and fish and shrimp can become firmer after storage, but leftovers are still useful for a quick meal when handled and reheated properly. If you expect leftovers, you can also cook only the amount of seafood you need and keep extra broth and potatoes separately.

Reheat a portion gently in a covered saucepan over low to medium-low heat, stirring carefully and adding a splash of stock or water if the broth has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly warming and cooling the whole pot. Freezing is possible for up to about 2 months for best quality, but cream may separate and seafood can turn soft or rubbery after thawing; thaw overnight in the refrigerator and reheat gently. Do not leave the stew at room temperature for extended storage.

Frequently Asked Questions

What is the difference between this stew and caldillo de congrio?

Caldillo de congrio is a well-known Chilean fish stew associated with conger eel, often prepared with a savory broth and vegetables. This recipe takes inspiration from that style but uses a mix of fish, shrimp, and mussels, plus cream. Chilean recipes vary by region and household, so the exact seafood and finishing ingredients are not identical in every version.

Can I make the stew without wine?

Yes. Replace the ½ cup (120 ml) of wine with the same amount of fish stock or water. The wine adds acidity and aroma, so after cooking, taste the broth and add a little extra lemon juice if it needs brightness. Do not add all the lemon at once; a small adjustment is usually enough.

Can I use frozen seafood?

Yes, as long as it is thawed safely in the refrigerator and drained before it goes into the pot. Frozen fish and shrimp release water as they thaw, which can dilute the broth if they are added icy or wet. Frozen mussel meat is convenient, but add it only near the end because it is usually already cooked and can become tough if simmered too long.

How can I tell when the mussels are done?

Keep the pot covered while they simmer so the steam cooks them evenly. Most should open within about 5 minutes. Discard any mussels that are cracked before cooking or that stay closed after cooking. The shrimp should look opaque, and the fish should reach 145°F (63°C) at its thickest point.

Can I prepare any part of the stew ahead?

You can chop the vegetables and potatoes a few hours ahead and keep them covered in the refrigerator; store cut potatoes submerged in cold water, then drain and dry them before cooking. You can also make the tomato broth with potatoes in advance, cool it promptly, and refrigerate it. Reheat that base to a simmer, then cook the fish and shellfish just before serving for the best texture.

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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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