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Sopa de Mariscos Chilena
A hearty and flavorful Chilean seafood soup, brimming with a variety of fresh seafood, vegetables, and aromatic herbs. This comforting soup is perfect for cooler days and showcases the rich marine bounty of Chile.
ð§ ææ
- 2 tbsp Olive oil
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic(minced)
- 2 medium Carrots(sliced)
- 2 large Potatoes(peeled and diced)
- 1/2 Red bell pepper(cut into strips)
- 450 g Mixed seafood(e.g., shrimp, mussels, clams, squid (fresh or frozen))
- 200 g Fresh mussels(cleaned)
- 1/2 cup White wine
- 1 liter Water or fish stock
- 1 tsp Oregano
- 1 tsp Ajà de color (paprika)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic, sliced carrots, diced potatoes, and red bell pepper strips. Cook for another 5 minutes, stirring occasionally.
- 3
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 4
Add the water or fish stock, oregano, ajà de color, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- 5
Add the mixed seafood and fresh mussels to the pot. Cook for another 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any unopened mussels.
- 6
Remove the bay leaf. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.
ð¡ ããã®ã³ã
- âUse a variety of fresh seafood for the best flavor.
- âDon't overcook the seafood, as it can become tough.
- âAdjust seasoning to your preference.
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- Add a splash of cream for a richer soup.
- Include other vegetables like celery or leeks.
- Serve with a wedge of lemon.