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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":518,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"region":561,"baseServings":470,"prepMinutes":562,"cookMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":556,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Kingklip is the closest, since it belongs to the same genus as Chilean congrio and has the same dense flesh. Monkfish, hake, cod loin, halibut and any firm white fish cut into thick steaks all work well. What matters is thickness and firmness — the fish must hold together through eight to ten minutes of gentle poaching without flaking apart.","What fish can I use instead of congrio?",{"answer":398,"question":399},"No. It is commonly translated as conger eel, but the Chilean congrio is a cusk-eel of the genus Genypterus, unrelated to the true congers of the Atlantic. It is sold in Chile as congrio colorado, negro or dorado depending on the species, and all three have firm white flesh that behaves in a pot much more like monkfish than like eel.","Is congrio actually an eel?",{"answer":401,"question":402},"Off the heat, ideally by the bowl at the table. A spoonful stirred into each serving softens the acidity of the wine and tomato while leaving the broth intact. Cream simmered in the pot is likely to split against the tomato's acidity, giving a grainy texture, and it flattens the flavour of the fish.","When do I add the cream?",{"answer":404,"question":405},"Either the pieces were too thin or the broth was boiling. Use steaks at least three centimetres thick, lower the heat until the surface barely trembles before the fish goes in, and do not stir once it is there — tilt and swirl the pot instead. Overcooking does the rest of the damage, so start checking at eight minutes.","Why did my fish fall apart in the soup?",{"answer":407,"question":408},"Make the broth ahead, up to a day in advance, and refrigerate it with the potatoes in place. Bring it back to a simmer just before serving and poach the fish then, which takes under ten minutes. Fish cooked in advance and reheated in the soup loses its texture completely, so this is the one step that has to happen at the last minute.","Can I make caldillo ahead for guests?",[410,411,412,413,414,415],"Ask for the fish cut into thick steaks across the bone, at least 3 cm. Thin fillets flake apart in the broth and disappear.","Keep the head, bones and trimmings and simmer them for twenty minutes into the stock — this is where most of the flavour of the finished soup comes from.","Never let the pot boil once the fish is in. Bubbles should barely break the surface, or the flesh turns fibrous and the broth clouds.","Slice the potatoes reasonably thick and let two of them break down slightly; the released starch is what gives caldillo its body.","Add the cream at the table, one spoonful per bowl. Cream boiled into the pot separates into grains and dulls the tomato.","Season the broth before the fish goes in, not after — once the fish is poaching you cannot stir the pot without breaking it.","🐟","Caldillo is a fisherman's soup made substantial enough to be lunch. A soffritto of onion, garlic and tomato is softened with paprika and cumin, moistened with white wine and fish stock, and left to take on the flavour of the fish bones; potatoes cook in it until they start to give up their starch; and only in the last ten minutes do thick steaks of congrio go in, poached gently so they stay in one piece. Each bowl gets a spoonful of cream stirred through at the table, which turns the broth from red-gold to a soft coral and rounds off the acidity of the wine and tomato. It is eaten with bread and a wedge of lemon, in a port, preferably outdoors.","Congrio is the fish this dish is named for, and it is worth clearing up what it actually is. Despite the English label conger eel, the Chilean congrio is not a true eel at all but a cusk-eel of the genus Genypterus, sold in three market varieties — colorado, negro and dorado — with dense white flesh that holds together in a hot broth far better than most white fish. Its closest relative on European and South African counters is kingklip, which belongs to the same genus and behaves almost identically in a pot.\n\nThe soup owes much of its fame to Pablo Neruda, who wrote the Oda al caldillo de congrio and published it in his Odas elementales in 1954, giving the recipe itself in verse: the fish skinned and cut, the onions, the tomatoes, the cream added at the end. Neruda kept houses on the coast at Isla Negra and in Valparaíso, and the poem reads like someone who had eaten a great many bowls of it in fishing coves rather than restaurants. It is one of the rare cases where a national dish has a canonical literary text, and Chilean cooks still cite it as an authority in arguments about whether the cream belongs.\n\nBeyond the poem, caldillo is straightforward coastal cooking with a clear logic. The fish is expensive and delicate, so the broth carries the flavour and the fish is added last; the potatoes make it a meal rather than a starter; the wine and tomato keep it from being heavy. In the caletas — the small fishing coves that dot the Chilean shore — it is served in whatever the kitchen has, often a clay bowl, with the fish steak standing proud of the liquid and a bottle of pebre pushed across the table without asking.","Caldillo is at its best within the hour and does not improve with keeping, because the fish continues to firm up in the hot liquid. If you have leftovers, lift the fish out, refrigerate it separately from the broth, and reassemble when reheating — no more than 24 hours. Warm the broth to steaming, then slide the fish in for a minute to heat through. Do not freeze it: potato goes grainy, the fish turns woolly and any cream in the bowl separates on thawing. The broth alone, made without fish or cream, freezes well for a month.",[421,422,423,424],"Fish trimmings are simmered into the broth first, so the soup tastes of congrio rather than of vegetables and wine.","The fish goes in whole and late, poached below a boil, which is the only way steaks survive intact.","Cream is stirred in off the heat by the bowl, exactly as it is served on the coast, so the broth never splits.","A tested substitution list for congrio, starting with the fish that is genuinely its closest relative.",[426,427,428],"Wide heavy pot or Dutch oven","Fine sieve for the stock","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},24,36,5,780,44,560,[437],"Crusty marraqueta for the broth, lemon wedges, and a glass of cold Chilean sauvignon blanc.",[439,442,445],{"name":440,"description":441},"Caldillo with shellfish","A handful of mussels or a few prawns dropped in for the final five minutes, which sweetens the broth and turns it closer to a mariscal.",{"name":443,"description":444},"Paila marina","The related Chilean seafood soup, made with a mixture of shellfish and fish rather than a single steak, served in the shallow clay paila it takes its name from.",{"name":446,"description":447},"Caldillo con merkén","A pinch of the smoked Mapuche chilli stirred into the soffritto, which adds a low, smoky heat that suits the tomato particularly well.",[449,456,460,465,469,474,477,480,485,490,494,498,502,506,511,515],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},900,"white-fish","congrio or firm white fish, in 4 thick steaks","keep the head and bones for the stock","g","For the fish",{"qty":457,"name":458,"unit":459,"group":455},1.2,"water or light fish stock","l",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},2,"bay-leaf","bay leaves","piece",{"qty":461,"ref":466,"name":467,"unit":464,"group":468},"onion","onions, finely sliced","For the broth",{"qty":470,"ref":471,"name":472,"unit":473,"group":468},4,"garlic","garlic cloves, sliced","clove",{"qty":461,"ref":475,"name":476,"unit":464,"group":468},"carrot","carrots, in thin rounds",{"qty":470,"ref":478,"name":479,"unit":464,"group":468},"tomato","ripe tomatoes, peeled and chopped",{"qty":481,"ref":482,"name":483,"unit":484,"group":468},3,"olive-oil","olive oil","tbsp",{"qty":486,"ref":487,"name":488,"unit":489,"group":468},1,"paprika","sweet paprika (ají de color)","tsp",{"qty":491,"ref":492,"name":493,"unit":489,"group":468},0.5,"cumin","ground cumin",{"qty":495,"name":496,"unit":497,"group":468},200,"dry white wine","ml",{"qty":499,"ref":500,"name":501,"unit":454,"group":468},600,"potato","potatoes, in 1 cm slices",{"qty":503,"name":504,"unit":505,"group":468},null,"salt and black pepper","to taste",{"qty":507,"ref":508,"name":509,"unit":497,"group":510},150,"heavy-cream","heavy cream","To finish",{"qty":512,"ref":513,"name":514,"unit":454,"group":510},15,"cilantro","cilantro, chopped",{"qty":486,"ref":516,"name":517,"unit":464,"group":510},"lemon","lemon, in wedges",[519,524,528,532,535,539],{"tip":520,"text":521,"title":522,"timerSeconds":523},"Twenty minutes is the limit — fish bones simmered longer turn the stock bitter and glue-like.","Put the fish head, bones and trimmings in a pan with the water and bay leaves, bring to a gentle simmer and cook 20 minutes, skimming any foam. Strain and set the broth aside; discard the bones once they have given everything up.","Simmer a quick fish stock",1200,{"text":525,"title":526,"timerSeconds":527},"Heat the olive oil in a wide pot and cook the onion, garlic and carrot over medium heat for 8 minutes, until the onion is translucent and the pot smells sweet. Stir in the paprika and cumin and fry 30 seconds, just until fragrant, without letting the paprika darken.","Build the soffritto",480,{"text":529,"title":530,"timerSeconds":531},"Tip in the chopped tomatoes and cook 5 minutes, pressing them with the spoon until they collapse and the mixture looks jammy. Pour in the white wine and let it bubble hard for 2 minutes, until the sharp alcohol smell has burned off.","Add tomato and wine",300,{"text":533,"title":534,"timerSeconds":450},"Pour in the strained fish stock, add the potato slices and season with salt and pepper. Simmer 15 minutes, until the potatoes are tender and the edges of a few slices have started to fray and cloud the broth slightly — that starch is what gives caldillo its body.","Cook the potatoes in the broth",{"tip":536,"text":537,"title":538,"timerSeconds":499},"Swirl the pot rather than stirring. A spoon will break the steaks into rubble.","Taste and correct the seasoning now, then lower the heat until the surface barely moves and slide in the fish steaks in a single layer. Cover and poach 8–10 minutes, until the flesh turns opaque to the bone and separates into large flakes when nudged, but still holds as a steak.","Poach the fish",{"text":540,"title":541},"Lift a fish steak into each bowl, ladle the broth and potatoes around it, and stir a generous spoonful of cream into each portion at the table. Scatter cilantro over the top and serve with lemon wedges and bread.","Serve with cream and lemon","kahl-DEE-yoh deh KOHN-gree-oh",[544,548,552],{"note":545,"swap":546,"original":547},"Kingklip is the same genus as Chilean congrio and by far the closest match. Any firm white fish cut thick will work; avoid soft, flaky fish such as tilapia or plaice, which will not survive the poach.","Kingklip, monkfish, hake steaks, cod loin or halibut","Congrio",{"note":549,"swap":550,"original":551},"Bottled fish stock is often oversalted. If you have the fish head and bones, water is genuinely enough — twenty minutes of simmering makes a better broth than any carton.","Water plus the fish trimmings, or a light chicken stock","Fish stock",{"note":553,"swap":554,"original":555},"Plenty of coastal kitchens serve caldillo without cream and consider it cleaner that way. The broth is thinner and sharper, and the fish comes forward.","Leave it out entirely","Cream","caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","chile","Valparaíso",25,40,"medium",[566],"main",[568,569],"pescatarian","gluten-free",[451,500,478,466],[572,575,577,579],{"alt":573,"src":574},"Bowl of caldillo de congrio with a thick white fish steak in coral tomato broth with potato slices and cilantro","\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[582,583,584,585,586,587],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso","2026-08-20","dishroute-kitchen","Thick steaks of firm white fish poached in a broth of onion, tomato, potato and white wine, brought to the table bubbling with a spoonful of cream stirred in at the last second.",{"en":592},"\u002Frecipe\u002Fcaldillo-de-congrio",{"items":594,"total":644,"page":486,"limit":430,"hasMore":871},[595,605,638,668,701,731,766,794,821,847],{"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"region":561,"baseServings":470,"prepMinutes":562,"cookMinutes":563,"difficulty":564,"course":596,"diet":597,"mainIngredients":598,"images":599,"keywords":604,"publishedAt":588,"updatedAt":588,"authorSlug":589},[566],[568,569],[451,500,478,466],[600,601,602,603],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[582,583,584,585,586,587],{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":560,"region":610,"baseServings":470,"prepMinutes":611,"cookMinutes":612,"difficulty":613,"course":614,"diet":616,"mainIngredients":618,"images":622,"keywords":632,"publishedAt":588,"updatedAt":588,"authorSlug":589},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno","Zona Central",20,95,"easy",[615,566],"soup",[617,569],"dairy-free",[619,620,621,500,513],"beef-shank","pumpkin","corn",[623,626,628,630],{"alt":624,"src":625},"Deep bowl of Chilean cazuela with beef on the bone, corn round, pumpkin wedge and whole potato in clear broth","\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[633,634,635,620,636,637],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":560,"region":643,"baseServings":470,"prepMinutes":512,"cookMinutes":644,"difficulty":613,"course":645,"diet":647,"mainIngredients":648,"images":651,"keywords":661,"publishedAt":588,"updatedAt":588,"authorSlug":589},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",10,[646,566],"street-food",[],[649,478,650],"avocado","eggs",[652,655,657,659],{"alt":653,"src":654},"Chilean hot dog loaded with mashed avocado, diced tomato and a thick zigzag of mayonnaise in a soft bun","\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[662,663,664,649,665,666,667],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":560,"region":673,"baseServings":674,"prepMinutes":675,"cookMinutes":676,"difficulty":677,"course":678,"diet":679,"mainIngredients":680,"images":685,"keywords":695,"publishedAt":588,"updatedAt":588,"authorSlug":589},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",6,60,75,"hard",[566],[617],[681,682,683,500,684],"mussels","clams","chicken","smoked-pork",[686,689,691,693],{"alt":687,"src":688},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[669,696,697,698,699,700],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":560,"region":610,"baseServings":674,"prepMinutes":675,"cookMinutes":706,"restMinutes":527,"difficulty":564,"course":707,"diet":709,"mainIngredients":710,"images":714,"keywords":724,"publishedAt":588,"updatedAt":588,"authorSlug":589},"chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,[708],"appetizer",[],[711,466,712,713,650],"beef-chuck","flour","olives",[715,718,720,722],{"alt":716,"src":717},"Rectangular baked Chilean empanadas on a tray, one broken open to show beef, onion, olive and egg","\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[725,726,727,728,729,730],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":560,"region":610,"baseServings":470,"prepMinutes":644,"cookMinutes":736,"restMinutes":737,"difficulty":613,"course":738,"diet":741,"mainIngredients":744,"images":748,"keywords":758,"publishedAt":588,"updatedAt":588,"authorSlug":589},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",70,720,[739,740],"drink","dessert",[742,743,617],"vegetarian","vegan",[745,746,747],"peach","cinnamon","brown-sugar",[749,752,754,756],{"alt":750,"src":751},"Tall glass of amber syrup with a whole dried peach floating on top and cooked wheat grains settled at the bottom","\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[759,760,761,762,763,764,765],"mote con huesillo","chilean drink","dried peach","husked wheat","chancaca","summer","street cart",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":560,"region":610,"baseServings":674,"prepMinutes":563,"cookMinutes":771,"restMinutes":644,"difficulty":564,"course":772,"diet":773,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":588,"updatedAt":588,"authorSlug":589},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[566],[569],[621,775,466,713,776],"ground-beef","basil",[778,781,783,785],{"alt":779,"src":780},"Baked pastel de choclo in a clay dish, its caramelized corn crust cut open to show beef, olive and egg beneath","\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[788,789,790,791,792,793],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":795,"title":796,"shortTitle":797,"nativeName":797,"countrySlug":560,"region":798,"baseServings":674,"prepMinutes":512,"cookMinutes":9,"restMinutes":799,"difficulty":613,"course":800,"diet":802,"mainIngredients":803,"images":804,"keywords":814,"publishedAt":588,"updatedAt":588,"authorSlug":589},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",30,[801],"sauce",[743,742,569,617],[513,466,478,471],[805,808,810,812],{"alt":806,"src":807},"Bowl of Chilean pebre with chopped cilantro, diced onion, tomato and red chilli in an oily dressing","\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-1x1.jpg",[815,816,817,818,819,820],"pebre","chilean salsa","cilantro relish","merken","table 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pebre","\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero.jpg",{"alt":858,"src":861},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-16x9.jpg",{"alt":858,"src":863},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-4x3.jpg",{"alt":858,"src":865},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-1x1.jpg",[867,868,869,763,870,665],"sopaipillas","chilean fried bread","pumpkin dough","sopaipillas pasadas",false,1788563769008]