Best 4 Chilean Seafood Stew Recipes

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Embark on a culinary journey to the vibrant shores of Chile with this comprehensive guide to Chilean seafood stew, also known as Caldillo de Mariscos. This hearty and flavorful dish is a symphony of fresh seafood, aromatic vegetables, and fragrant spices, capturing the essence of Chile's rich coastal heritage. Discover the secrets behind this beloved stew, with variations ranging from the classic recipe to modern interpretations that showcase Chile's diverse culinary landscape. From the traditional use of merken, a smoky chili pepper, to the incorporation of unique seafood like locos (abalone) and machas (razor clams), each recipe offers a distinct flavor profile that will tantalize your taste buds. Whether you prefer a spicy or mild stew, vegetarian or shellfish-centric, this collection of recipes caters to every palate. Prepare to dive into the depths of Chilean cuisine and experience the culinary wonders that await you in this seafood stew extravaganza.

Here are our top 4 tried and tested recipes!

TRADITIONAL CHILEAN STEW



Traditional Chilean Stew image

Hearty with red potatoes, butternut squash and cubes of tender beef, this Healthy Living stew is Chilean cooking at its best.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 11

2-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes
1 lb. butternut squash, peeled, cut into 1/2-inch cubes
1-1/2 qt. (6 cups) beef broth
1 lb. beef top round steak, cut into 1/2-inch cubes
1 onion, coarsely chopped
3 cloves garlic, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. paprika
1 Tbsp. dried oregano leaves
1 tsp. pepper
1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

Steps:

  • Bring potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.
  • Meanwhile, cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.
  • Add to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g

RICK BAYLESS'S RED CHILE SEAFOOD SOUP



Rick Bayless's Red Chile Seafood Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

2 tablespoon vegetable or olive oil
3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
15 ounces diced tomatoes, preferably fire-roasted
1 large white onion, cut into 1/4-inch pieces
2 cloves garlic, peeled
6 cups homemade or store-bought low-sodium chicken, or fish broth
4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
2 large sprigs fresh epazote, optional
Coarse salt
1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
1/2 cup chopped fresh cilantro, for garnish
1 lime, cut into 6 wedges, for serving

Steps:

  • Heat oil in a medium pot over medium heat. Add chiles; saute, being careful not to overtoast chiles, until aromatic and they have changed color slightly, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles to a blender jar; add tomatoes and their juice to blender jar.
  • Add 2/3 of the onion and all the garlic to the pot. Cook, stirring frequently, over medium heat until golden, about 7 minutes. Transfer remaining onion to a strainer, and rinse under cold water; reserve for garnish. Using the same slotted spoon, transfer onions and garlic to blender; process until smooth.
  • Set a medium-mesh strainer over pot; using a wooden spoon, press tomato mixture through. Return pot to medium-high heat; cook, stirring frequently, until reduced and thick, about 6 minutes. Add broth, potatoes and epazote, if using; when mixture comes to a boil, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Season with salt.
  • Just before serving, increase heat to medium-high; add mussels and fish. Boil briskly until shells have opened, about 4 minutes.
  • To serve, ladle into large bowls. Sprinkle generously with cilantro and reserved onion. Serve immediately with limes.

CHILEAN SEAFOOD STEW



CHILEAN SEAFOOD STEW image

Categories     Fish

Yield 4

Number Of Ingredients 17

3T Olive Oil
1 Onion Sliced
1 Yellow Pepper sliced
1 Orange Pepper sliced
1 Red Pepper sliced
4 garlic cloves chopped
1t Jalapeno
1C White Wine
1C Clam Juice
1 28oz can whole tomatos
1 Bay Leaf
1 Lime Juiced plus 2 Limes quartered
2lbs sea bass cut into 2in cubes
1lb shrimp
1C cilantro leaves
4 Scallions
Corn Tortillas warm

Steps:

  • 1. In a dutch oven Cook onions until browned. Add bell peppers. Add garlic, jalapeno, wine, clam juice, tomatos, bay leaf, lime juice. Bring to boil and then simmer for 15 minutes. 2. Add sea bass, and shrimp. Remove from heat. Discard bay leaf add cilantro and scallions. Serve w/Lime wedges.

SEAFOOD STEW



Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops

Steps:

  • In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

Tips:

  • Use the freshest seafood possible. This will make a big difference in the flavor of your stew.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
  • Use a variety of vegetables. This will add flavor and color to your stew. Some good choices include potatoes, carrots, celery, and onions.
  • Use a flavorful broth. The broth is the base of your stew, so make sure it is flavorful. You can use a store-bought broth or make your own.
  • Season your stew to taste. Add salt, pepper, and other spices to taste. You can also add a bit of chopped cilantro or parsley for freshness.

Conclusion:

Chilean seafood stew is a delicious and hearty dish that is perfect for a cold day. It is made with a variety of fresh seafood, vegetables, and a flavorful broth. This stew is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and satisfying meal, give Chilean seafood stew a try.

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