Yield: 1
paila marina recipe
The paila marina is vaguely reminiscent of our fish soup, and I mean vaguely. Of course, we could argue that we already have the classic fish soup (with variants in this case) and would not need to learn from the Chileans.
Prep Time
10 minutes
Cook Time
40 minutes
Additional Time
10 minutes
Total Time
1 hour
Ingredients
- ½ kg of mussels
- ½ kg of clams
- 2 portions of congrio
- ½ kg of machas
- 2 hg of puree
- 2 picoros
- 1 onion
- 1 bell pepper
- 1 clove of garlic
- 1 bay leaf
- Sale
- Pepe
- Olive oil
- Tomato sauce
- White wine
- Coriander
Instructions
- The preparation is straightforward but must be followed. Make the bottom with oil, garlic, onion, and pepper, cutting them all the same size. Gradually add the fish that needs to be cooked for a longer period of time, blending with the white wine. At the end, add the tomato sauce and sprinkle with coriander.
- Keep in mind that it will take about an hour to complete. If you want to serve it traditionally, use terracotta bowls.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 487Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 154mgSodium 2113mgCarbohydrates 23gFiber 1gSugar 3gProtein 63g
