Entree: Chile – Chiloe – Paila Marina (Chilean mixed seafood stew cooked and served in a shallow clay dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) clams, scrubbed
- 2 firm white fish fillets, approx. 6 oz (170 g) each (total 12 oz (340 g)), cut into large chunks
- 1 lb (450 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) olive oil or butter
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 medium tomato, seeded and chopped
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) fish stock or low-sodium seafood stock (or water with a splash of fish sauce)
- 1 bay leaf
- 1 tsp (5 g) smoked paprika or 1/2 tsp (1.5 g) merkén for a Chiloe touch
- 2 tbsp (30 g) chopped fresh cilantro
- Juice of 1 lemon (about 2 tbsp (30 ml)) plus extra lemon wedges for serving
- Salt and freshly ground black pepper to taste
- Crusty bread for serving (optional)

Show original ingredient measurements

- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) clams, scrubbed
- 2 firm white fish fillets, approx. 6 oz (170 g) each (total 12 oz/340 g), cut into large chunks
- 1 lb (450 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) olive oil or butter
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 medium tomato, seeded and chopped
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) fish stock or low-sodium seafood stock (or water with a splash of fish sauce)
- 1 bay leaf
- 1 tsp (5 g) smoked paprika or 1/2 tsp (1.5 g) merkén for a Chiloe touch
- 2 tbsp (30 g) chopped fresh cilantro
- Juice of 1 lemon (about 2 tbsp / 30 ml) plus extra lemon wedges for serving
- Salt and freshly ground black pepper to taste
- Crusty bread for serving (optional)

Instructions

1. Rinse and scrub all shellfish; discard any mussels or clams that do not close when tapped. Pat fish and shrimp dry and set aside.
2. In a wide, shallow pot or clay paila over medium heat, warm olive oil or butter and sauté the onion until soft, about 5 minutes; add garlic and cook 1 minute more.
3. Add chopped tomato and paprika or merkén, cook 2–3 minutes until tomato softens. Pour in white wine and simmer 2–3 minutes to reduce slightly.
4. Add fish stock, bay leaf, and bring the broth to a simmer. Season lightly with salt and pepper.
5. Add fish chunks to the simmering broth and poach 3–4 minutes. Then add mussels and clams, cover, and cook 4–6 minutes until shells open.
6. Add shrimp and cook an additional 2–3 minutes until shrimp turn opaque and all shellfish have opened. Discard any unopened shells.
7. Stir in chopped cilantro and lemon juice, taste and adjust seasoning with salt, pepper, or a bit more lemon.
8. Serve immediately in the paila or bowls with plenty of broth and lemon wedges, accompanied by crusty bread to soak up the flavorful juices.