The Humboldt Current causes a dizzying array of seafood and shellfish to amass off the coast. Popular dishes that take advantage of this bounty include caldillo de congrio, a stew made of conger eel and vegetables, as well as ostiones a la parmesana, scallops on the shell in melted butter and grilled Parmesan. Ceviches from the fresh catch of the day and seafood empanadas are often the tasty starters in many Chilean restaurants. Abalone, sea urchin, squid, swordfish and tuna regularly are on the menu, served in a wide range of presentations from raw to grilled.