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Traditional Hot Chilean Seafood Stew
Traditional Hot Chilean Seafood Stew

Robust and replenishing, this traditional hot Chilean seafood stew (marical caliente) is a staple of year-end celebrations, although it deserves to be enjoyed all year round using the rich variety of seafood available.

How to make Hot Seafood Stew?

Seafood stew is a dish that allows you to use the seafood you have available: mussels, clams, razor clams, sea squirt, or shrimp, for example, in a dish that will fill you with energy, ideal to accompany with a good crisp white wine.

Nutritional Information

Category: Main Dishes
Cuisine: Chilean
Calories: 400
Preparation: 45 minutes
Cooking: 60 minutes
Servings: 4 people

Recipe Hot Chilean Seafood Stew (Mariscal)

Ingredients

  • 1 kg mussels in their shells
  • 1 kg clams in their shells
  • 250 g razor clams shelled
  • 250 g shrimp tails
  • 240 ml white wine
  • 100 g sea squirt
  • 3 tablespoons oil
  • 2 lemons
  • 1 onion, finely diced
  • 1 garlic clove finely chopped
  • 1 green chili pepper seeded and chopped
  • Chopped fresh parsley
  • Salt
  • Pepper

Preparation

  1. In a large pot, place the mussels and clams, add water to ¼ of its height, cover, and cook over high heat for about 5 minutes, shaking the pot several times during cooking and starting to remove the open shells, continue cooking for 2 to 3 more minutes and discard those that have not opened.
  2. Remove mussels and clams from their shells without breaking them, reserve in a bowl and keep some unshelled by removing the cooking liquid.
  3. In a large pot, heat the oil over medium heat and sauté the onion, garlic, and green chili pepper until it becomes translucent, add the whole sea squirts, the shelled seafood, and those still in their shells, cover with cold water, pour in the white wine, season to taste with salt and pepper, and stir to integrate aromas and flavors.
  4. Bring to a boil over medium-high heat, reduce the heat and simmer for about 25 minutes, add the razor clams and shrimp tails, remove the pot from the heat and let it rest covered until the razor clams turn pink.
  5. Serve the hot seafood stew in wide and deep clay pots, sprinkled with chopped parsley and accompanied by lemon wedges.

Benefits of consuming Seafood

Seafood in general is a great source of B vitamins, particularly B2 and B12, which are essential in the process of red blood cell synthesis, helping to combat anemia.

These are foods very low in saturated fats, while having a high content of Omega 3, involved in the proper functioning of nerve cells and help regulate inflammation.

Did you know?

Seafood consumption in Chile reaches 15.8 kilos per capita, distributed as 11.7 kg of fish, 2.8 kg of mollusks, and 1.3 kg of crustaceans and algae.

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