An exquisite Chilean seafood soup, perfect for a special dinner. I recommend serving it with a good white wine. Enjoy it to the fullest!
It has its roots in the coastal culinary tradition of the South American country, where the abundance of fresh seafood inspired the creation of this exquisite dish.
We hope you enjoy preparing this recipe!
Seafood Soup
Ingredients
1 kilogram of Choritos (perforated clams)
2 cups of Water
150 grams of Clams without shell
150 grams of Shelled shrimp
125 grams of Oysters without shell
½ kilogram of Fish cut into large pieces
1 ½ cup of Fish broth
½ cup of White wine
1 Onion, thinly sliced
1 Garlic clove, finely chopped
2 tablespoons of Oil
½ teaspoon of Aji color (spice paste)
Chopped parsley
1 pinch of Pepper
Preparation
Step 1 : Before cooking the choritos, check that they are alive. Just tap the shell, and if they are alive, they will close. If the chorito remains open, it means it is dead and should be discarded.
Step 2 : Cook the choritos with 2 cups of water until they all open (about 5 minutes). Strain the broth and reserve it.
Step 3 : In a large pot, heat the oil and sauté the onion. When it starts to brown, add the garlic, aji color, 1 teaspoon of chopped parsley, the wine, the reserved choritos broth, and the fish broth. Add a little pepper to taste.
Step 4 : Bring to a boil and add the clams, shrimp, oysters, and fish pieces. Simmer for 10 minutes or until the fish is cooked. Carefully add the choritos and let it heat for one or two minutes. Remove the soup from the heat.
Step 5 : Heat clay pots in the oven or with boiling water. Place the soup in them, and sprinkle with chopped parsley.
Step 6 : Don't forget to serve this delicious dish with a bottle of Chilean white wine. A Sauvignon Blanc would be perfect.
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