paila marina recipe

paila marina
Yield: 1

paila marina recipe

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


  • 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


    1. 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.
    2. Keep in mind that it will take about an hour to complete. If you want to serve it traditionally, use terracotta bowls.

Nutrition Information



Serving Size


Amount Per ServingCalories 487Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 154mgSodium 2113mgCarbohydrates 23gFiber 1gSugar 3gProtein 63g

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Greetings, it's Xiver Atik (Atikur Rahman) here, A professional food author, recipe creator, recipe tester, and cooking instructor. Ever the creative, I intend to incorporate my passion for food, particularly dishes and customs, with my love of writing and the arts.
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