Skip to main content

Chile: Cooking Around the World Adventure


We traveled, by tabletop to Chile, this evening. This quick, one-pot dish was easy and tasty.


Chile has a long coastline, so naturally seafood is a major part of Chilean cuisine. Chileans utilize their marine bounty in a number of ways. I made my version of caldillo de congrío, a simple fisherman's stew made with red conger eel.


Okay, so I didn't actually have any red conger eel; I used a mixture of shrimp, scallops, and squid. Truly delectable.



  • 1 fennel, trimmed and diced
  • 2 tomatoes, diced
  • 1 C red wine
  • 2 C fish stock
  • parsley, finely chopped
  • cilantro, finely chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 lb of seafood
  • 1/2 C organic heavy cream
    1. Heat the oil in a large pot over medium-high flame. Add the fennel and saute until softened, about 3 to 4 minutes.
    2. Stir in the tomatoes and simmer for another 4 or 5 minutes to cook the tomatoes down a bit. Add the wine and cook down for another minute or so.
    3. Pour in the fish stock and add the parsley, bay leaf, salt and pepper. Bring to a boil, and then reduce heat to medium-low and simmer for 15 to 20 minutes.
    4. Add the seafood and simmer until the seafood is cooked through, about 5 to 8 minutes.
    5. Stir in the cream and adjust seasoning with salt and pepper. Serve in bowls, over rice, garnished with chopped cilantro and a few dashes of salsa de ají or other hot pepper sauce.
    Enjoy my tabletop travels. Join me in whipping up a dish or two. If you cook do cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

     
    This Knight of the Global Table Adventure is signing off for now. We're moving through the 'C's now. Stay tuned for China.

    Comments

    1. This dish looks delicious, Camilla! I love the way fresh seafood tastes with fennel.

      Hmm, I wonder if you can find fresh conger eel up in the city. I'm going to have to poke around next time I'm up there.

      Jenn

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

    Aloo Tiki {Pakistan}

    To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

    Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir