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Chilean Seafood Soup
© Fernando Bengoechea

Chilean Seafood Soup

  • SERVINGS: 6 FIRST-COURSE SERVINGS
  • MAKE-AHEAD

This recipe is an adaptation of the popular soup called caldillo de congrio, which is traditionally made with eel.

  1. 3 tablespoons olive oil
  2. 3 leeks, white and tender green parts only, thinly sliced
  3. 1 large onion, halved and thinly sliced
  4. 1 carrot, thinly sliced
  5. 2 garlic cloves, minced
  6. 3 tomatoes—peeled, seeded and coarsely chopped
  7. 1 red bell pepper, thinly sliced
  8. 1/2 teaspoon dried oregano
  9. 1/2 teaspoon paprika
  10. 1 bay leaf
  11. 3 cups bottled clam juice diluted with 2 cups water
  12. 1 cup Chilean Sauvignon Blanc
  13. Salt and freshly ground pepper
  14. 6 medium Yukon Gold potatoes, peeled and quartered
  15. 1 pound skinless Chilean sea bass fillet, about 1 inch thick, cut into 6 chunks
  16. 24 mussels, scrubbed and debearded
  17. 12 littleneck clams, scrubbed
  18. 12 medium shrimp, shelled and deveined
  19. 1/4 cup minced cilantro or parsley
  20. 1/4 cup thinly sliced scallion greens
  1. Heat the olive oil in a large enameled cast-iron casserole. Add the leeks, onion, carrot and garlic and cook over moderately low heat until softened but not browned, about 10 minutes. Add the tomatoes, bell pepper, oregano, paprika and bay leaf and cook, stirring, for another 3 minutes. Pour in the diluted clam juice and wine and season with salt and pepper. Cover and simmer over low heat for 20 minutes.
  2. Meanwhile, in a medium saucepan, boil the potatoes in salted water until tender, about 15 minutes; drain.
  3. Bring the soup to a boil. Add the cooked potatoes, sea bass, mussels, clams and shrimp. Cover and simmer over moderate heat until the clams and mussels open; remove them with tongs as they are done. Continue cooking until all of the fish is cooked through, about 8 minutes total. Return the clams and mussels to the casserole. Sprinkle with the minced cilantro and scallions and serve.
Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding.
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