Entree: Chile – Southern Chile – Pulmay (Chilote mixed seafood and meat stew with potatoes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) mixed shellfish (clams and mussels), scrubbed
- 1 lb (450 g) firm white fish (such as hake or sea bass), cut into 2-inch (5 cm) chunks
- 1 lb (450 g) pork ribs or bone-in pork pieces
- 8 oz (225 g) chorizo, sliced
- 1 lb (450 g) small waxy potatoes (such as new potatoes), halved if large
- 1 lb (450 g) sweet potatoes or yams, peeled and cut into large chunks
- 2 medium onions, sliced (about 10 oz / 285 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil or lard
- 1 cup (240 ml) dry white wine
- 6 cups (1.4 L) fish stock or light chicken stock
- 2 bay leaves
- 1 tsp (5 ml) smoked paprika
- 2 tbsp (30 ml) butter
- 1/2 cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste

Instructions

1. Season pork ribs with salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Brown pork ribs in batches until well caramelized, about 5–7 minutes per side. Remove and set aside.
2. In the same pot, add sliced chorizo and cook until it releases oil and browns, about 3–4 minutes. Remove and set aside with the pork.
3. Add sliced onions and minced garlic to the pot and sauté in the rendered fat until soft and translucent, about 6–8 minutes. Stir in 1 tsp (5 ml) smoked paprika and cook 30 seconds to bloom the spice.
4. Deglaze with 1 cup (240 ml) white wine, scraping up browned bits, and reduce by half, about 3 minutes.
5. Return pork ribs and chorizo to the pot. Add potatoes, sweet potatoes, bay leaves, and 6 cups (1.4 L) stock. Bring to a simmer, cover, and cook gently until potatoes are nearly tender, about 25–30 minutes.
6. Add fish chunks and mixed shellfish to the pot, nestling them into the stew. Cover and simmer until fish is opaque and shellfish open, about 6–8 minutes. Discard any shellfish that do not open.
7. Stir in 2 tbsp (30 ml) butter and 1/2 cup (15 g) chopped parsley. Adjust seasoning with salt and pepper to taste.
8. Remove bay leaves and serve pulmay family-style in bowls, making sure each portion has a mix of pork, sausage, fish, shellfish and potatoes.