Ingredients with Measurements:
- 1 lb. fresh mussels, cleaned and debearded
- 1 lb. chorizo sausage, sliced
- 1 lb. fresh salmon fillet, cut into chunks
- 1 lb. fresh sea bass fillet, cut into chunks
- 1 lb. fresh clams, cleaned
- 1 lb. small potatoes, halved
- 1 lb. sweet potatoes, peeled and sliced
- 1 lb. fresh corn on the cob, cut into thirds
- 1 lb. fresh green beans, trimmed
- 1 lb. fresh kale, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup white wine
- 1 cup chicken or fish stock
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Grill or fire pit
- Large sheet of banana leaves or aluminum foil
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
2. Add the white wine and stock to the pot and bring to a boil.
3. Layer the potatoes, sweet potatoes, corn, green beans, and kale on top of the onion and garlic mixture.
4. Place the salmon, sea bass, mussels, and clams on top of the vegetables.
5. Arrange the sliced chorizo on top of the seafood.
6. Season everything with salt and pepper to taste.
7. Cover the pot with a large sheet of banana leaves or aluminum foil and place the lid on top.
8. Place the pot on a grill or fire pit and cook over medium-high heat for 1-2 hours, or until the vegetables are tender and the seafood is cooked through.
9. Remove the pot from the heat and carefully remove the lid and banana leaves or aluminum foil.
10. Serve the curanto hot with crusty bread and a glass of white wine.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Any type of sausage can be used instead of chorizo.
- Any type of firm white fish can be used instead of sea bass.
- Any type of leafy green can be used instead of kale.
Variations:
- Add other types of seafood, such as shrimp or scallops.
- Use different types of vegetables, such as carrots or squash.
- Add herbs and spices, such as thyme or paprika.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the pot.
- Use a large enough pot or Dutch oven to fit all of the ingredients.
- If using banana leaves, make sure to rinse them thoroughly before using.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curanto in a pot over medium heat until heated through.
Presentation ideas:
Serve the curanto in the pot it was cooked in for a rustic presentation.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a glass of white wine or a cold beer.
Suggested side dishes:
Crusty bread or a simple green salad.
Troubleshooting advice:
- If the seafood is not cooked through, return the pot to the heat and cook for an additional 10-15 minutes.
- If the vegetables are overcooked, reduce the cooking time or use larger pieces of vegetables.
Food safety advice:
- Make sure to clean the seafood thoroughly before adding it to the pot.
- Cook the curanto until the seafood is cooked through and the vegetables are tender.
Food history:
Curanto is a traditional dish from the Chiloé Archipelago in Chile. It is typically cooked in a hole in the ground lined with hot rocks and covered with leaves.
Flavor profiles:
The curanto has a smoky and savory flavor from the grilled seafood and sausage, and a slightly sweet flavor from the potatoes and sweet potatoes.
Serving suggestions:
Serve the curanto family-style, with everyone digging in and serving themselves.
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Region: Chilean