Entree: Chile – Southern Chile – Paila Marina (Chilean mixed seafood stew in a garlicky, wine-scented broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 24 mussels, about 1.5 lb (680 g), cleaned and beards removed
- 12 small clams, about 1 lb (450 g), scrubbed
- 12 large shrimp, peeled and deveined, approx. 1 lb (450 g)
- 2 firm white fish fillets (such as hake or congrio), approx. 8 oz (225 g) each, total about 1 lb (454 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) fish stock or water with fish base
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) lemon juice
- 1 tsp (2 g) sweet paprika or 1/2 tsp (1 g) merkén if available
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 baguette, for serving, about 12 oz (340 g), sliced
- 1 bay leaf (optional)

Instructions

1. Heat olive oil and butter in a heavy pot or traditional paila over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add chopped tomatoes, paprika or merkén, and bay leaf if using; cook until tomatoes begin to break down, about 4 minutes. Pour in white wine and simmer 2–3 minutes to reduce slightly.
3. Add the fish stock and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper.
4. Add the firm fish pieces and shrimp to the simmering broth and poach 3–4 minutes. Then add the clams and mussels, cover and cook until the shellfish open, about 4–6 minutes; discard any that do not open.
5. Stir in lemon juice and chopped cilantro, finish with a knob of butter for silkiness, and adjust seasoning.
6. Ladle the paila marina into bowls or serve directly from the pot with slices of crusty baguette for dipping into the garlicky, wine-scented broth.