Ingredients with Measurements:
- 2 lbs fresh salmon fillet
- 2 lbs mussels
- 2 lbs clams
- 2 lbs potatoes, peeled and sliced
- 2 lbs sweet potatoes, peeled and sliced
- 2 lbs carrots, peeled and sliced
- 2 lbs green beans, trimmed
- 2 lbs corn on the cob, husked and cut into thirds
- 2 lbs onions, peeled and sliced
- 2 lbs garlic, peeled and minced
- 2 lbs fresh cilantro, chopped
- 2 lbs fresh oregano, chopped
- 2 lbs fresh basil, chopped
- 2 lbs fresh thyme, chopped
- 2 lbs fresh rosemary, chopped
- 2 lbs fresh bay leaves, chopped
- 2 lbs fresh lemon juice
- 2 lbs white wine
- Salt and pepper to taste
Special equipment needed:
- Large pot or cauldron
- Banana leaves or aluminum foil
- Large wooden spoon or spatula
- Charcoal or wood fire
Step-by-step instructions:
1. Start by preparing the vegetables. In a large bowl, mix together the potatoes, sweet potatoes, carrots, green beans, corn, onions, garlic, cilantro, oregano, basil, thyme, and rosemary. Season with salt and pepper to taste.
2. In a separate bowl, mix together the lemon juice and white wine.
3. Rinse the mussels and clams under cold water and discard any that are open or broken.
4. Cut the salmon fillet into large pieces and season with salt and pepper.
5. Heat the charcoal or wood fire until it is hot and glowing.
6. Line the bottom of the pot or cauldron with banana leaves or aluminum foil.
7. Layer the vegetables on top of the banana leaves or aluminum foil.
8. Add the mussels and clams on top of the vegetables.
9. Place the salmon pieces on top of the mussels and clams.
10. Pour the lemon juice and white wine mixture over the salmon and vegetables.
11. Cover the pot or cauldron with more banana leaves or aluminum foil.
12. Place the pot or cauldron on top of the hot charcoal or wood fire.
13. Cook for 1-2 hours, or until the vegetables are tender and the seafood is cooked through.
14. Use a large wooden spoon or spatula to carefully remove the curanto from the pot or cauldron.
15. Serve hot with additional lemon wedges and fresh herbs for garnish.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Cook over hot charcoal or wood fire.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Sodium: 500mg
Substitutions for ingredients:
- Any firm white fish can be used in place of salmon.
- Any type of shellfish can be used in place of mussels and clams.
- Any type of vegetables can be used, depending on personal preference.
Variations:
- Add chorizo or other sausage to the vegetable mixture for added flavor.
- Use chicken or beef in place of seafood for a meatier version.
- Add coconut milk or cream to the lemon juice and white wine mixture for a creamier sauce.
Tips and tricks:
- Make sure to use fresh herbs for the best flavor.
- If using banana leaves, make sure to rinse them thoroughly before using.
- If using aluminum foil, make sure to wrap the curanto tightly to prevent any steam from escaping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the curanto in a large serving dish or platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Fresh bread or rolls
- Rice or quinoa
- Salad or coleslaw
Troubleshooting advice:
- If the vegetables are not cooking evenly, stir them occasionally to ensure even cooking.
- If the seafood is not cooked through, return the pot or cauldron to the fire and cook for an additional 10-15 minutes.
Food safety advice:
- Make sure to discard any mussels or clams that do not open during cooking.
- Make sure to cook the curanto to an internal temperature of 145°F to ensure that the seafood is cooked through.
Food history:
Curanto is a traditional dish from the Chiloé Archipelago in southern Chile. It is typically cooked in a large pit or cauldron over hot coals or wood fire.
Flavor profiles:
This dish is savory and herbaceous, with a slightly sweet and tangy flavor from the lemon juice and white wine.
Serving suggestions:
Serve the curanto family-style, with everyone gathered around the pot or cauldron, enjoying the delicious aroma and flavors together.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Chilean
Taste: Savory, Tangy, Smoky, Herbaceous, Salty