Traditional Chilean Dishes
Chilean Seafood Stew: the authentic recipe from Chile
Prepare an authentic Chilean seafood stew: a steaming and flavorful broth, with white fish, shrimp, mussels, clams, and squid. The sauté of tomato, spices, and white wine create a perfect aromatic base to enjoy with rustic bread and lemon.
This traditional recipe from the Chilean coast combines seafood in a clear, concentrated, and comforting broth. The key is to respect the order of incorporation and cooking times so that each seafood retains its texture.
01
Ingredients
Have everything ready before you begin.
- ✓1 liter of fish broth or fumet
- ✓400 g of firm white fish, such as hake, sea bass, or croaker
- ✓200 g of mussels or clams, cleaned
- ✓200 g of clams, well washed
- ✓200 g of raw peeled shrimp
- ✓200 g of cleaned squid, cut into rings
- ✓1 large onion, finely chopped
- ✓2 cloves of garlic, minced
- ✓2 ripe tomatoes, grated or chopped, without the stem
- ✓120 ml of dry white wine
- ✓2 tablespoons of oil
- ✓1 teaspoon of paprika or sweet chili powder
- ✓1/2 teaspoon of dried oregano
- ✓1/2 teaspoon of ground cumin
- ✓Salt to taste
- ✓Black pepper to taste
- ✓Chopped fresh cilantro
- ✓1 lemon, cut into wedges
02
Step-by-step method
- 01
Check the clams and mussels
Check the clams and mussels: they should be closed or close when tapped. Wash them very well and discard any that remain closed after cooking. If using frozen seafood, thaw it in the refrigerator and drain well.
- 02
Dry the fish with paper towels and cut it into large pieces, about…
Dry the fish with paper towels and cut it into large pieces, about 4 cm. Season lightly with salt and pepper.
- 03
Heat a large, deep pot over medium heat
Heat a large, deep pot over medium heat. Add the oil and sauté the onion for 4 or 5 minutes, until it is transparent and tender.
- 04
Add the garlic and cook for 1 minute, stirring to perfume…
Add the garlic and cook for 1 minute, stirring to perfume the oil without burning.
- 05
Add the paprika, oregano, and cumin
Add the paprika, oregano, and cumin. Stir for a few seconds to awaken their aromas.
- 06
Add the tomatoes and cook for 5 to 7 minutes, until you get a thick…
Add the tomatoes and cook for 5 to 7 minutes, until you get a thick and slightly shiny base.
- 07
Pour in the white wine and gently scrape the bottom of the pot with…
Pour in the white wine and gently scrape the bottom of the pot with a wooden spoon. Let it boil for 2 minutes to evaporate part of the alcohol.
- 08
Add the fish broth and bring the preparation to a gentle boil
Add the fish broth and bring the preparation to a gentle boil. Taste the liquid and adjust the salt and pepper carefully.
- 09
When the broth starts to simmer gently, add the mussels and clams…
When the broth starts to simmer gently, add the mussels and clams. Cover the pot and cook for 4 minutes, until they start to open.
- 10
Uncover, add the squid rings, and cook for 3 minutes more
Uncover, add the squid rings, and cook for 3 minutes more.
- 11
Add the fish pieces and cook for 4 to 5 minutes, depending on their…
Add the fish pieces and cook for 4 to 5 minutes, depending on their thickness. Avoid stirring vigorously; gently move the pot to avoid breaking the ingredients.
- 12
When the fish is opaque and flakes slightly when touched with a…
When the fish is opaque and flakes slightly when touched with a fork, add the shrimp. Cook them for 2 to 3 minutes, until they are pink and firm.
- 13
Turn off the heat, taste the broth, and adjust the salt if necessary
Turn off the heat, taste the broth, and adjust the salt if necessary. Add half of the cilantro and reserve the rest for serving.
- 14
Cover the pot and let the seafood stew rest for 2 minutes, without…
Cover the pot and let the seafood stew rest for 2 minutes, without prolonging the cooking of the seafood.
- 15
Serve immediately in clay pots, deep bowls, or heat-resistant plates…
Serve immediately in clay pots, deep bowls, or heat-resistant plates. Distribute the fish, shrimp, squid, mussels, and clams, and pour plenty of broth over them.
- 16
Finish with fresh cilantro and a lemon wedge for each person to…
Finish with fresh cilantro and a lemon wedge for each person to squeeze to taste. Serve with rustic bread if desired.
- Do not cook seafood with shells if they are open and do not close when tapped; also discard any that remain closed after cooking.
- Add the fish and shrimp at the end to avoid overcooking them.
- Maintain a gentle boil: a strong boil can break the fish and toughen the seafood.
- If you don't use white wine, replace it with the same amount of fish broth.
- You can substitute some of the seafood with crab, clams, or piure, depending on availability.
- You can also use Austral hake, conger eel, or sea bass, as long as it is firm and fresh.
- The seafood stew does not need cream, flour, or thickeners: its charm lies in the clear and concentrated broth.
- Serve the preparation very hot and accompany it with rustic bread to enjoy the broth.