COUNTRY:                            CHILE

DISH:                                     PABLO NERUDA’S CONGER CHOWDER

CONTRIBUTED BY:             Deborah Siraze, wife to the Ambassador


Ingredients (Serves 4)

4 medallions red cusk-eel

4 tblsp olive oil

4 cloves garlic

½ onion

2 tomatoes

4 caraila potatoes

1 cup prawns


1 cup Sauvignon Blanc

2 cups fish stock or furnet

1 cup cream

salt and pepper



  1. Finely cut onion, crush cloves. Peel tomatoes and cut into quarters.
  2. Wash, peel, chop the potatoes into 8 pieces. Boil until cooked. Plunge into cold water, put aside.
  3. Finely chop the chowder.


To make the chowder

  1. Heal the olive oil in a large pan or earthenware casserole dish.
  2. Add onion, fry until golden. Add garlic, tomatoes and stir.
  3. Add the white wine, stock and fish portions.
  4. When the mixture is cooked, add the potatoes and prawns, cook for a further 2 minutes.
  5. Season with salt and pepper.


To serve: Place a piece of cusk-eel in a soup bowl, together with potatoes and some of the liquid with onions, garlic and tomatoes.

Finish off with a touch of cream and chopped coriander.