Bowl of Chilean Seafood Soup
(click to enlarge)

Chilean Seafood Soup


Chile   -   Paila Marina
Makes:
Effort:
Sched:
DoAhead:  		 12 cups
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1-1/4 hrs
Yes		 Seafood in a Paila (clay pot). Most photos show it piled high with in-the-shell clams and mussels, a great show, but impractical and expensive. See Comments.

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Fish (1)
Shrimp
Clams frozen
Mussels frozen  
Squid frozen (2)
Potatoes (opt. 3)
Onions
Bell Pepper red
-- Seasonings
Paprika
Oregano, dry
Bay Leaf
Salt
Pepper
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Olive Oil, ExtV
Fish Broth (4)
Wine, dry white  
Lemon Juice
-- Garnish
Parsley
-- Serve With
Lemon Wedges
Do Ahead   -   (1-1/2 hrs or more)
  1. Prepare FISH as needed, and FISH BROTH.
    See Comments for more "Do Ahead" options.
Prep   -   (35 min)
  1. Clean any Shell-on SHELFISH thoroughly.
  2. Thaw all Frozen Shellfish. Peel SHRIMP. Cut SQUID as desired. Mix all.
  3. Cut FISH into 1 to 1-1/2 inch chunks.
  4. Quarter ONION lengthwise and slice thin crosswise.
  5. Cap and core BELL PEPPER and cut into 1/4 by 1-1/2 inch strips.
  6. IF using, peel POTATOES, cut into short sticks less than 1/2 inch on a side. Hold in cold water until needed.
  7. Mix all Seasonings items.
  8. Squeeze Lemon Juice.
  9. Chop Parsley for garnish.
Run   -   (35 minutes)
  1. In a large pot (4 to 5 quart), heat Oil over medium flame. Stir in Onions, Bell Pepper, and Seasonings. Fry stirring until Onions are translucent.
  2. Stir in Broth, Wine and drained Potatoes (if used). Bring to a boil and turn to a simmer for about 15 minutes,
  3. Stir in Fish and any Shell-on Shellfish. Bring to a boil and simmer for about 5 minutes, or until Fish is cooked through and Shellfish have opened.
  4. On highest heat, stir in Shellfish mix. Cook only until Shrimp are pink. By time it's back to a boil, everything is done. Stir in Lemon Juice and take off the heat.
  5. Serve hot, garnished with Parsley, and with Lemon Wedges on the side. Steamed Thai Jasmine Rice will go well with this.
NOTES:

  1. Fish:

      My favorite fish for recipes like this is Golden Pompano. It's a tasty fish, holds together well in soups and stews, can be used skin-on, is easy to fillet, and produces a very good fish broth or stock. For details see our Golden Pompano page, or our Varieties of Fish (very big page) for other fish. If you are new to dealing with whole fish, see our Cleaning & Filleting Round Bodied Fish. For the Pompano I leave the skin on, but most fish need to be skinned.

  2. Squid:

      This is most easily procured as frozen Squid Rings, but other forms can be used as well. The photo example used a fancier cut purchased from a large Asian market. For details see our Squid page.

  3. Potatoes:

      These are not usually included, but here I take the suggestion from an authentic Chilean. White Rose or similar work well. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  4. Fish Broth:

      I start with whole fish and make stock from the heads, bones and fins, usually days ahead and freeze the fillets until needed. The broth can be made even weeks ahead if properly stored - see our Making Fish Stock page. If you don't have fish stock you can substitute Clam Juice and Water in equal amounts. Some people suggest Vegetable Broth, which will also work. There are enough seafood items in the dish to give it a seafood flavor.

  5. Comments:

      Traditionally, the real ingredients are whatever seafood you can get that day. Variations are not just acceptable, but normal, so if you can't get some items, substitute with other seafood. I buy all the seafood from a large Asian market in Los Angeles (San Gabriel). This recipe can be made even a day ahead, up to adding the Fish. The final steps should be made close to serving time. For buffet service, once the Shellfish mix is cooked, I pour into a slow cooker set to "Keep Warm". The Parsley, I just stir in. If you have to reheat a completed soup, take it up to only 165°F/75°C. That's hot enough to kill any bacteria, but not overcook the seafood.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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