The Chilean loco stew is one of the most exquisite recipes in Chilean cuisine. A traditional dish that traces back to the country's coastlines.
The locos, shellfish typical of the region, are the star ingredient of this preparation. The stew represents Chile's culinary and cultural richness.
It combines flavors of the sea and land in a unique dish full of history.
Chilean Loco Stew
Ingredients
8 Locos
3 Bread
½ cup of Milk
1 Onion, finely chopped
1 Sprig of parsley
½ cup of Grated cheese
Butter
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a pot with water and salt, cook the locos until tender for approximately 45 minutes, then chop them into small pieces.
Step 2 : Save the cooking water and use a bit to soak the bread in the milk, then pass through a sieve.
Step 3 : In a skillet with oil, sauté the onion and add the locos, soaked bread, parsley, ¼ cup of grated cheese, and the cooking broth from the locos, enough to make a smooth stew; season with salt and pepper.
Step 4 : Then, serve the preparation in individual bowls.
Step 5 : Add the remaining cheese on top, a little butter, and bake until gratin.
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