Ingredients with Measurements:
- 1 lb crab meat
- 1 lb mixed seafood (shrimp, mussels, clams)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 4 cups fish stock
- 1 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and bell peppers and sauté for 5 minutes or until softened.
3. Add the chopped tomatoes and tomato paste and cook for another 5 minutes.
4. Add the fish stock and white wine and bring to a boil.
5. Add the mixed seafood and crab meat and simmer for 10-15 minutes or until the seafood is cooked through.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped parsley, cilantro, and a wedge of lime.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Any type of seafood can be used in place of the mixed seafood.
- Chicken or vegetable stock can be used in place of the fish stock.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Use different herbs and spices to change the flavor profile.
Tips and tricks:
- Make sure to clean the crab meat thoroughly before adding it to the soup.
- Use fresh seafood for the best flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large soup tureen for a beautiful presentation.
Garnishes:
- Chopped parsley, cilantro, and lime wedges.
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, add more seafood or tomato paste to thicken it up.
- If the soup is too thick, add more fish stock or white wine to thin it out.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid foodborne illness.
Food history:
- Paila Marina is a traditional Chilean seafood soup that originated in the coastal regions of the country.
Flavor profiles:
- The soup is savory and slightly spicy with a hint of sweetness from the bell peppers.
Serving suggestions:
- Serve the soup hot with a side of crusty bread for dipping.
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Region: Chilean