Fish & seafood
Paila Marina (Chilean Seafood Soup)
Hot seafood soup with an assortment of shellfish and fish, perfect for cold days.
Gluten-free
Ingredients
- 300 g assorted seafood (mussels, clams)
- 200 g peeled shrimp
- 200 g fish fillet, diced
- 1 onion, chopped
- 3 garlic cloves
- 2 tomatoes, chopped
- 1 cup white wine
- 4 cups fish broth
- 1 teaspoon ají de color (paprika)
- Chopped cilantro and parsley
- Oil, salt, pepper and cumin
Step-by-step
Using a different robot? Switch it here:
- Chop the garlic and onion 4 sec/speed 5 and scrape down with the spatula.
- Add 3 tablespoons oil and sauté 6 min/Varoma/spoon speed.
- Add the tomato, ají de color, cumin, salt and pepper. Cook 5 min/100°C/spoon speed.
- Pour in the white wine and fish broth. Cook 10 min/100°C/reverse/spoon speed.
- Add the assorted seafood and fish, cook 8 min/100°C/reverse/spoon speed.
- Add the shrimp and cook 4 min/90°C/reverse/spoon speed.
- Serve hot with plenty of cilantro and parsley.
Tips
- Use very fresh seafood for an authentic taste of the sea.
- Serve in clay bowls to keep the heat in.
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