Ingredients with Measurements:
- 1 pound of white fish fillets (such as cod or halibut)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of fish or vegetable broth
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the red and green bell peppers and cook for another 2-3 minutes until they start to soften.
4. Add the diced tomatoes, fish or vegetable broth, oregano, cumin, smoked paprika, bay leaf, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
6. Add the fish fillets to the pot and gently stir to submerge them in the broth.
7. Cover the pot and let the fish cook for 5-7 minutes until it is cooked through and flakes easily with a fork.
8. Remove the bay leaf and discard.
9. Ladle the Paila Marina into bowls and sprinkle with fresh cilantro.
10. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 15g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or halibut.
- Fresh tomatoes can be used in place of canned tomatoes.
- Vegetable broth can be used in place of fish broth.
Variations:
- Add shrimp or other seafood to the Paila Marina.
- Use different spices or herbs to customize the flavor.
- Add potatoes or other vegetables to make it heartier.
Tips and tricks:
- Use a firm, white fish that will hold up well in the broth.
- Don't overcook the fish or it will become tough and rubbery.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Paila Marina in a pot over low heat until warmed through.
Presentation ideas:
Serve the Paila Marina in individual bowls with a lime wedge on the side.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the broth is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Paila Marina is a traditional seafood soup from Chile.
Flavor profiles:
Savory, slightly smoky, and slightly spicy.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Chilean