Chilean caldillo de chanchitos de mar is a rustic coastal soup made with sand hoppers sautéed with carrot, onion, bell pepper, celery leaves, garlic, and potatoes, thickened with harina tostada and finished with egg and cilantro. It takes 30 minutes of preparation plus 15 minutes of cooking and serves 4 people.
Chanchitos de mar, also called sand fleas or sand hoppers (Talitrus saltator), are small crustaceans 3 to 5 cm long found along the whole coast of Chile.
How to Make Chilean Sand Hopper Caldillo?
Caldillo de chanchitos is traditionally made right after gathering them on the beach, a harvest that usually also sets some aside as fishing bait. The sand hoppers are rinsed, cooked briefly with a vegetable sofrito, and simmered with water and toasted flour.
Nutritional Information
Each serving of sand hopper caldillo contains approximately 280 kcal, 15 g of protein, 8 g of fat, 3 g of saturated fat, 100 mg of cholesterol, 40 g of carbohydrates, 5 g of sugars, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Caldillo de Chanchitos de Mar Recipe
Preparation: 30 minutes
Cooking: 15 minutes
Servings: 4 people
Ingredients
- 500 g (1.1 lb) of chanchitos de mar (sand hoppers)
- 3 potatoes
- 2 eggs
- 2 cloves of garlic
- 1 carrot
- 2 tablespoons of harina tostada (toasted flour)
- 1/2 onion, diced
- 1/2 red or green bell pepper
- Celery leaves
- Cilantro or parsley
- Vegetable oil
- Ground cumin
- Fine salt
Instructions
- Rinse the sand hoppers under cold running water to remove any sand or dirt. In a medium pot, heat a splash of oil over medium heat and add the grated carrot, the chopped onion and bell pepper, the celery leaves, the chopped garlic, and the potatoes cut into small cubes.
- Season with a little cumin and salt to taste, add the sand hoppers, and cook everything for about 8 minutes, stirring gently with a wooden spoon. Add 1 liter (4 1/4 cups) of hot water and the harina tostada, dissolved first in cold water to avoid lumps.
- Stir well, bring to a boil, and cook for about 5 minutes. Pour in the egg whites, then add the yolks mixed with cilantro or parsley and turn off the heat. Serve the caldillo very hot in wide, deep bowls.
Additional Tips
Do not skip the cumin
Cumin and harina tostada give the earthy, warm flavor that balances the intensity of the shellfish.
Eat it fresh
This caldillo is best eaten right away. Leftovers should be refrigerated and eaten within 24 hours.
Clean them thoroughly
Rinse the sand hoppers well under running water so no sand ends up in the broth.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Sand hoppers | Small shrimp | 1:1 | Milder, easier to find |
| Harina tostada | Toasted all-purpose flour | 1:1 | Less nutty flavor |
| Cilantro | Parsley | 1:1 | Milder herb note |
| Bell pepper | Celery stalk | 1:1 | Less sweetness |
Frequently Asked Questions (FAQs)
1. Do sand hoppers need to be cooked before using them?
No. Cooking them in the sofrito and then in the broth is enough for them to release their flavor. The key is to rinse them very well to remove sand and dirt.
2. What does harina tostada do in the caldillo?
It works as a natural thickener that gives the broth body, and its toasted flavor complements the intense taste of the small shellfish.
3. How are the egg whites and yolks added?
The whites are poured in slowly and stirred to form fine strands, while the yolks are mixed with cilantro or parsley and added just before turning off the heat so the residual heat cooks them gently.
4. Where are sand hoppers gathered in Chile?
They are collected by hand in the surf zone of sandy beaches. Check local regulations from Chile’s fisheries authority (Subpesca) to make sure gathering is legal and sustainable.
What Are Chanchitos de Mar?
Chanchitos de mar, pulgas de mar, or pulgas de arena are small crustaceans (Talitrus saltator) about 3 to 5 cm long, found along the coast of Chile and gathered on sandy beaches for soups and as fishing bait.
A Coastal Tradition
Caldillo de chanchitos is a humble dish from Chile’s coastal communities, prepared right after the harvest with a few vegetables, toasted flour, and eggs.
Did You Know?
Sand hoppers live on exposed sandy beaches where the waves break. They bury themselves in the sand and extend their antennae to filter food particles as the waves recede.
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 Mud Shrimp Caldillo
- Chilean Jack Mackerel Caldillo
- Chilean Toasted Flour Soup
- Chilean Abalone Soup Recipe
