Entree: Chile – Southern Chile – Cazuela Chilota (A hearty Chilote seafood and vegetable stew of fish, mussels, potatoes, corn, and squash in a clear savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 1 tsp (2 g) merkén or 1 tsp (2 g) smoked paprika
- 1 lb (450 g) firm white fish (such as hake or sea bass), cut into 1- to 2-inch chunks
- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) potatoes, peeled and quartered
- 2 ears corn, each cut into 3 pieces (about 8 oz / 230 g total)
- 2 cups (300 g) pumpkin or winter squash, peeled and cubed
- 6 cups (1.4 L) fish stock or light seafood stock
- 1 bay leaf
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the sliced onion and cook until translucent, about 5–7 minutes; add the minced garlic and merkén and sauté 1 minute until fragrant.
2. Add the potatoes, pumpkin, bay leaf and stock. Bring to a gentle simmer and cook until the root vegetables are nearly tender, about 12–15 minutes.
3. Stir in the corn pieces, then add the fish chunks. Simmer gently (do not boil vigorously) for 4–6 minutes until fish is almost cooked through.
4. Add the mussels to the pot, cover, and cook 4–5 minutes more until the mussels open (discard any that do not open).
5. Remove from heat, stir in lemon juice and chopped cilantro, and season to taste with salt and pepper. Serve hot with crusty bread or boiled potatoes on the side.