Cazuela de Mariscos Chilena (Chilean Seafood Cazuela)
Cazuela de Mariscos Chilena (Chilean Seafood Cazuela) is a traditional Chilean recipe for a clasic one-pot seafood dish of fish, prawn and shellfish with potatoes, carrots and cracked corn in a tomato puree, white wine and rice base. The full recipe is presented here and I hope you enjoy this classic Chilean version of: Chilean Seafood Cazuela (Cazuela de Mariscos Chilena).
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Chilean Seafood Casserole is an explosion of marine flavours that represents the richness of the Pacific coast. This dish combines the freshness of seafood with an aromatic and comforting broth.
Ingredients:
500g prawns, peeled
500g mussels, scrubbed and de-bearded
500g clams, scrubbed
300g white fish, cut into chunks
2 large potatoes, peeled and chopped
2 carrots, peeled and chopped
100g cracked corn
1 onion, chopped
3 garlic cloves, chopped
1 red bell pepper, cored and diced
2 tomatoes
200g rice
Fresh coriander
White wine
For the Stock:
2l of fish stock
200ml dry white wine
Merkén (Chilean smoked chilli)
Salt and freshly-ground black pepper, to taste
Fresh oregano
Method:
Begin with the stock base: Place a pan over medium heat. Add a little oil and use to fry the onion, garlic, and bell pepper for about 4 minutes, or until the onion is soft and translucent. Stir in the chopped onions, frying for 5 minutes until starting to break down.
Add in the white wine and fish stock along with the smoked chillies and oregano then bring to a simmer and cook for 10 minutes for the flavours to develop.
Now add in the potatoes and carrots. Cook for 5 minutes before adding the corn. Continue cooking for 5 minutes more then add the rice. Cook for about 12 minutes until the rice and all the vegetables are tender.
Now add in the seafood in the order given in the recipe, bringing back to a simmer and waiting 2 minutes before adding the next one.
Continue cooking until the excess liquid has evaporated away. Season with salt and black pepper, garnish with fresh coriander and serve direct from the cooking dish.
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