Ingredients
Units
- 1 medium onion
- 2 potatoes, optional
- 1/2 red pepper
- 1/2 teaspoon of paprika powder
- 1 bay leaf
- 1 teaspoon of dried oregano
- 1 pound firm white fish or salmon
- 1 pound of shrimp
- 1 pound of fresh (or frozen) mussels or 250 g of canned mussels
- 1/2 pound of squid rings (calamari)
- 3/4 white wine cup
- 5 cups broth of fish or vegetables
- Oil, salt, and pepper
Instructions
- Wash the mussels carefully (if you use fresh mussels).
- Cut the onion, peel the potatoes, chop them into wedges, and cut the red pepper into cubes. Cut the fish into cubes.
- In a large pot, heat 1 tbsp oil over medium-high heat. Add the onion, pepper, oregano, bay leaf, paprika, salt, and pepper, and cook for 5 minutes, stirring occasionally.
- Add the potatoes, wine, and broth. Cook until it boils, then reduce heat and simmer for 5 minutes. Add the fish and mussels. Cook for another 5 minutes. Discard any mussel that hasn’t opened. Fish and potatoes should be cooked.
- Add the shrimp and squid. Cook until the shrimp changes color.
- Serve hot, sprinkle with chopped parsley and accompany with lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 395
- Sugar: 4.3 g
- Sodium: 1233.9 mg
- Fat: 7.2 g
- Saturated Fat: 1.3 g
- Carbohydrates: 29 g
- Fiber: 3.6 g
- Protein: 46.9 g