Chilean Seafood Stew

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This hearty Chilean seafood stew brings together fresh shrimp, mussels, clams, and white fish in a fragrant tomato and white wine broth. Tender potatoes and fresh cilantro round out the dish, making it a comforting coastal classic from Chile's Pacific shoreline.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the Broth Base

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 3 ripe tomatoes, diced (about 2 cups)
• 1 tsp sweet paprika
• 1/2 tsp merkén or smoked paprika
• 1/2 cup dry white wine
• 6 cups fish or seafood stock
• 2 bay leaves

For the Seafood and Vegetables

• 2 medium Yukon gold potatoes, peeled and cubed
• 8 oz white fish fillet (halibut, sea bass, or cod), cut into 1-inch pieces
• 1/2 lb raw shrimp, peeled and deveined
• 8 oz mussels, scrubbed and debearded
• 8 oz littleneck clams, scrubbed
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To Serve

• Lemon wedges
• Crusty bread, for serving

Directions

1. Heat the olive oil in a large heavy pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
2. Stir in the garlic, tomatoes, sweet paprika, and merkén. Cook for 4 minutes until the tomatoes break down and release their juices.
3. Pour in the white wine and let it reduce by half, about 3 minutes. Add the fish stock, bay leaves, and potatoes. Bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes until the potatoes are nearly tender.
4. Season with salt and pepper. Lower the heat to medium-low and gently add the white fish pieces. Simmer for 3 minutes.
5. Stir in the shrimp, mussels, and clams. Cover and cook for 4 to 5 minutes until the shrimp turn pink and the shellfish open. Discard any shells that remain closed.
6. Remove the bay leaves. Stir in the fresh cilantro and parsley, taste, and adjust the seasoning.
7. Ladle the stew into warm bowls and serve immediately with lemon wedges for squeezing over and crusty bread on the side.

Cook’s Notes

• Use the freshest seafood you can find for the brightest flavor; ask the fishmonger to clean the clams and mussels for you.
• Cook the seafood gently and only until just done so the fish stays flaky and the shellfish remain tender.
• Merkén is a traditional Chilean smoked chili spice that adds authentic smoky depth; substitute with smoked paprika plus a pinch of cayenne if unavailable.
• Add an extra splash of wine or stock at the end if the stew seems too thick after the seafood cooks.
• Serve with a chilled glass of the same crisp white wine used in the broth for a classic coastal pairing.

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