Paila Marina Recipe: How To Make The Most Popular Chilean Fish Stew

Peel the onion and garlic, and chop finely.

Clean all the fish seafood by rinsing under running water. If necessary, peel the shrimp. Brush all the shells and rinse under water.

Cut the octopus into one-inch pieces. Slice up the firm white fish, but not too thin so that it does not fall apart into pieces while cooking.

Turn on the stove to medium-high heat. Pour in the olive oil, onions and garlic. Sauté for three to five minutes until they become transparent.

Add the octopus and lightly fry it.

Add fish stock, white wine, oregano and tomato paste. Cover and bring to a boil.

After about five minutes, add the crab, fish, clams and mussels.

Cook for about five more minutes. Turn off the stove, and add the shrimp or prawns. Allow them to cook with the existing heat in the pot.

Taste and adjust with salt and pepper to your liking.

Serve immediately in earthenware bowls with a side of lime wedges and parsley or cilantro.

Equipment Needed

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