Chilean caldillo de pejeperro is a northern fish soup made by simmering the head and backbone of a pejeperro (Chilean sheepshead) into a stock, then cooking potatoes, carrots, tomato, onion, and garlic with ají de color, cumin, and oregano in that stock with white wine, and finishing with the fish pieces, milk, an optional egg yolk, and parsley. It takes 45 minutes of preparation plus about an hour of cooking and serves 4 people.
It is a classic of northern Chile, made with this emblematic rock fish of the central-north coast.
How to Make Chilean Pejeperro Caldillo?
You need a fresh, clean pejeperro cut into pieces; your fishmonger can prepare it. The head and bones make the stock, the vegetables simmer in it, and the fish is added at the end with milk for a creamy broth.
Nutritional Information
Each serving of pejeperro caldillo contains approximately 350 kcal, 30 g of carbohydrates, 12 g of fat (2 g of saturated fat), 25 g of protein, 5 g of fiber, 8 g of sugars, 85 mg of cholesterol, and 420 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Caldillo de Pejeperro Recipe
Preparation: 45 minutes
Cooking: 60 minutes
Servings: 4 people
Ingredients
- 1 whole pejeperro, cleaned
- 200 ml (3/4 cup + 1 tablespoon) of milk
- 100 ml (1/3 cup + 1 tablespoon) of white wine
- 3 potatoes, sliced
- 2 carrots, sliced
- 2 tomatoes, peeled
- 1 tablespoon of oil
- 1 onion
- 1 clove of garlic
- 1 tablespoon of ají de color (sweet paprika)
- 1 egg yolk (optional)
- 1/2 cup of parsley
- Oregano
- Ground cumin
- Fine sea salt
- Black pepper
Instructions
- Wash and clean the pejeperro, cut off the head and tail, open it in half, remove the backbone, cut the fish into pieces, and refrigerate covered. Place the head and backbone in a medium pot, cover with 2 liters of cold water, bring to a boil, skim, and simmer for about 30 minutes. Strain and set aside.
- In a large pot, heat the oil with the ají de color over high heat, add the onion cut into rings and the sliced garlic, lower the heat, and sauté for a few minutes. Add the chopped peeled tomatoes, the sliced potatoes and carrots, and cumin, oregano, salt, and pepper to taste.
- Stir well, add the reserved fish stock and white wine, and simmer covered for about 15 minutes. Add the fish pieces, the milk, and, if you like, a beaten egg yolk, and stir gently.
- Cook for about 5 more minutes until everything is done. Adjust the seasoning and serve in clay bowls, topped with chopped parsley, with northern-style pebre.
Additional Tips
Use very fresh fish
Look for bright eyes, moist skin, and a clean sea smell, and add celery and a bay leaf to the fish stock.
Add a squeeze of Pica lemon
Northern fishermen finish the caldillo with a little lemon juice to lift the flavors without curdling the milk.
Warm the milk
Heat the milk separately and add it over low heat so it does not curdle.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Pejeperro | Sea bass or other firm rock fish | 1:1 | Similar texture |
| White wine | Apple cider vinegar diluted in water | 1 tbsp in 1/4 cup | Alcohol-free |
| Milk | Evaporated milk | 1:1 | Creamier |
| Egg yolk | Omit | Lighter broth |
Frequently Asked Questions (FAQs)
1. How do I keep the milk from curdling?
Warm it separately and add it over very low heat without boiling, or temper it with a little hot stock first.
2. Can I make it without white wine?
Yes, use a tablespoon of apple cider vinegar in 1/4 cup of water, or simply add more fish stock.
3. Which potatoes are best?
White or yellow waxy potatoes, which hold their shape and do not cloud the broth.
4. Can I freeze it?
Freeze only the vegetable broth and add fresh fish when reheating, since frozen cooked fish changes texture.
What Is Caldillo de Pejeperro?
Caldillo de pejeperro is a creamy fish soup from northern Chile made with pejeperro, a prized rock fish, and its own stock.
The Pejeperro
The pejeperro (Semicossyphus darwini) is a large wrasse of the Chilean and Peruvian coasts, caught near rocky shores and valued for its white flesh.
Did You Know?
The pejeperro, dog fish in Spanish, gets its name from its large canine-like teeth, which it uses to crush shellfish.
