Recipe of Paila Marina: Chilean Seafood and Congrio Stew in a Clay Pot

Ingredients

• For 4 servings:
• 1 kg mixed seafood (mussels, clams, machas and shrimp), fresh or frozen
• 4 conger eel steaks, 150 g each (or hake, reineta or a firm salmon)
• 1 conger eel or white fish head for the stock (or 1 litre ready made fish stock)
• 2 medium potatoes, peeled and cut into quarters
• 1 medium onion, thinly sliced into half moons
• 2 garlic cloves, finely chopped
• 1 ripe tomato, diced small
• 1 carrot, thinly sliced
• 1/2 red bell pepper, diced
• 1 small celery stalk, chopped
• 1 cup (200 ml) white wine
• 2 tablespoons olive oil
• 1 tablespoon ají de color (sweet ground paprika)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Juice of 1 lemon
• Fresh chopped coriander, salt and freshly ground black pepper, to taste
• To serve: Chilean pan amasado or marraqueta bread and pebre

Directions

1. 1

   Rinse the shellfish in their shells under cold running water and discard any that are open or broken; if using frozen seafood mix, thaw it in the fridge at least 12 hours ahead.

2. 2

   Make the stock: put the conger eel head with half the onion, the celery and half the carrot in a pot, cover with cold water and simmer gently for 30 minutes without salt; strain and keep the broth.

3. 3

   Heat the olive oil in a large pot and saute the sliced onion with the garlic for 4 to 5 minutes, until the onion turns translucent but not brown.

4. 4

   Add the tomato, bell pepper, carrot and celery, season with ají de color, oregano, cumin and pepper, and cook for 5 minutes, stirring, so the flavours come together.

5. 5

   Stir in the quartered potatoes and the white wine and boil for 4 to 5 minutes over medium heat until the alcohol cooks off and its sharp aroma is gone.

6. 6

   Pour in the strained fish stock and bring to a gentle boil; taste and adjust the salt: the broth should taste of the sea and only faintly of wine.

7. 7

   Add the seasoned conger eel steaks and cook them for 5 minutes over medium heat without stirring, so the fish sets without falling apart.

8. 8

   Add the shellfish in their shells (mussels and clams) and cover the pot; cook for 4 to 5 minutes until the shells open, then discard any that stay shut.

9. 9

   Add the shrimp and machas (or squid) last and cook for just 3 more minutes: this is the step that keeps the seafood from turning tough and rubbery.

10. 10

    Turn off the heat, add the lemon juice and chopped coriander, and serve straight away in a clay paila or hot deep bowls, with bread and pebre on the side.