Chilean charquicán de jurel is a hearty stew of potatoes, squash, corn, peas, carrot, onion, and bell pepper cooked in vegetable broth with canned jack mackerel, then roughly mashed and served with a fried egg and parsley. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people.
Charquicán is one of Chile’s most popular stews, with traditional versions made with beef, vegetarian versions, and this comforting fish version.
How to Make Chilean Jack Mackerel Charquican?
Adding canned jack mackerel to traditional Chilean dishes is an economical and flavorful way to give them a new dimension. The fish is cooked with a sofrito, the vegetables are simmered until tender, and everything is mashed together at the end.
Nutritional Information
Each serving of jack mackerel charquicán contains approximately 420 kcal, 40 g of carbohydrates, 20 g of fat (3 g of saturated fat), 20 g of protein, 8 g of fiber, 4 g of sugars, 40 mg of cholesterol, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Charquicán de Jurel Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 6 medium potatoes
- 3 tablespoons of oil
- 2 cans of jack mackerel
- 2 cups of vegetable broth
- 2 carrots, grated
- 2 cups of corn kernels
- 1 piece of winter squash (zapallo)
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 cup of peas
- Fresh parsley
- Cold water
- Fine salt
- Black pepper
Instructions
- Open the cans carefully and drain the liquid. Lift out the jack mackerel fillets, place them on a wide plate, and split them in half to remove the backbones with a fork. In a medium pot, heat the oil over high heat and add the chopped onion, bell pepper, and carrot.
- Lower the heat and stir with a wooden spoon until the onion is lightly caramelized. Add the fish fillets, keeping a couple of whole fillets aside, and cook for 5 minutes. Peel the potatoes and squash and cut them into medium pieces of the same size.
- Add the potatoes, squash, corn, and peas to the pot, season with salt and pepper, and pour in the vegetable broth. Stir for a few minutes and top up with cold water just to cover the vegetables. Cover and cook over medium heat for about 20 minutes, or until everything is tender.
- Mash the potatoes and squash with a wooden spoon and gently fold in the rest of the ingredients. Add the reserved fish fillets, taste and adjust the seasoning, and let it rest for a couple of minutes. Serve right away, very hot, topped with a fried egg and sprinkled with chopped parsley.
Additional Tips
Drain the cans well
Draining the liquid from the cans keeps the fish flavor clean and prevents it from getting lost in the stew.
Add more vegetables
Broccoli or spinach add flavor and increase the nutrients of the dish.
Use floury potatoes
Floury potatoes soften more easily and mash better into the stew.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Canned jack mackerel | Canned tuna or salmon | 1:1 | Milder flavor |
| Winter squash | Butternut squash | 1:1 | Sweeter |
| Vegetable broth | Fish stock | 1:1 | More marine flavor |
| Fresh corn | Frozen corn | 1:1 | Same result |
Frequently Asked Questions (FAQs)
1. Can I freeze charquicán?
Yes. Once cool, store it in an airtight container in the freezer for up to 2 months, and reheat it over low heat, stirring constantly.
2. Which potatoes are best?
Floury potatoes are ideal, since they soften easily and blend better into the stew.
3. Is canned jack mackerel healthy?
Yes. It is an affordable source of omega 3 fatty acids, protein, and essential vitamins. Check that it is not too high in sodium.
4. Why keep some fillets whole?
Adding a few whole fillets at the end gives the dish visible pieces of fish and a better texture.
What Is Charquicán de Jurel?
Charquicán de jurel is a fish version of the classic Chilean charquicán, a mashed vegetable stew traditionally made with charqui or beef, here made with inexpensive canned jack mackerel.
Benefits of Jack Mackerel
Jack mackerel is an oily fish rich in omega 3 fatty acids, high-quality protein, fat-soluble vitamins such as D and A, and minerals like iron, calcium, and magnesium.
Did You Know?
The name charquicán is linked to charqui, the dried meat originally used in the stew, which is why versions with fresh beef or fish are considered modern adaptations.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Dried Hake Charquicán
- Chilean Chupe de Jurel
- Chilean Jack Mackerel Loaf
- Chilean Jack Mackerel Empanadas
