Maria-Angelica Enriquez

With its large Pacific coastline, Chile has an abundance of fresh seafood. Maria-Angelica uses whatever variety of fish and seafood she has available for this typical Chilean dish.
Yield: 8 to 10 servings

2 tbsp vegetable oil 30 mL
1 Spanish onion, sliced 1
2 cloves garlic, minced 2
6 potatoes, peeled and cut in matchstick-size pieces 6
3 tomatoes, cut in wedges 3
1/2 tsp ground cumin 2 mL
pinch each dried oregano and paprika pinch
1 lb Chilean black sea bass, skinned and cut into chunks 500 g
1 lb sea scallops, halved 500 g
1 lb large shrimp, peeled 500 g
1/2 lb mussels, de-bearded (discard any that do not close when tapped) 250 g
1/2 lb clams (discard any that do not close when tapped) 250 g
1 crab, cut into chunks 1
salt and pepper

In a stockpot, heat oil over medium-high heat; sauté onion and garlic. Add potatoes and 4 cups (1 L) of boiling water. Cook for 5 minutes. Add tomatoes, cumin, oregano and paprika; cook for 20 minutes or until potatoes are tender. Add another 4 cups (1 L) boiling water.

Add sea bass, scallops, shrimp, mussels, clams and crab. Cook until fish is translucent, scallops are firm, and mussels and clams are opened. Discard any mussels and clams that have not opened. Season to taste with salt and pepper. Ladle into bowls.


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