Entree: Chile – Chiloe – Cazuela Chilota (Hearty Chiloe island seafood and potato stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 cups (1.4 L) fish or seafood stock
- 1 lb (454 g) firm white fish fillets (such as hake or cod), cut into large chunks
- 1 lb (454 g) mixed shellfish (mussels and clams), cleaned
- 1 lb (454 g) small waxy potatoes or mixed Chilote potatoes, peeled and halved
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped (about 1 cup / 240 g)
- 1/4 cup (60 ml) dry white wine (optional)
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1/4 cup (15 g) chopped fresh parsley, plus more for garnish
- 2 green onions, sliced (about 30 g)
- Salt and freshly ground black pepper to taste
- Lemon or lime wedges for serving

Instructions

1. Heat olive oil in a large heavy pot over medium heat. Add sliced onion and cook until softened, about 5–6 minutes; add minced garlic and cook 30–60 seconds until fragrant.
2. Stir in chopped tomatoes, smoked paprika, and oregano; cook 3–4 minutes to soften tomatoes and develop flavor. If using, add white wine and simmer 1–2 minutes to reduce slightly.
3. Add fish or seafood stock and bay leaf to the pot and bring to a gentle boil. Add the halved potatoes, reduce heat to a simmer, and cook until potatoes are nearly tender, about 12–15 minutes.
4. Gently add fish chunks to the simmering broth, followed by the cleaned shellfish; cover and cook until fish is opaque and shellfish have opened, about 5–7 minutes. Discard any unopened shellfish.
5. Stir in butter and chopped parsley, adjust seasoning with salt and pepper, and remove bay leaf. If the broth needs more richness, stir in an additional tablespoon of butter.
6. Ladle the cazuela into bowls, sprinkle with sliced green onions and extra parsley, and serve immediately with lemon or lime wedges to brighten the stew.