🛒 Ingredients
- 500g fresh mussels
- 250g fresh clams
- 250g fresh prawns
- 2 medium onions
- 3 cloves garlic
- 1/2 cup dry white wine
- to taste salt and black pepper
👨🍳 Step-by-step instructions
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Step 1: In a large pot, heat some oil over medium heat and sauté the onions and garlic until they are tender and fragrant. Make sure not to burn the garlic, as this will bitter the entire dish.
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Step 2: Add the seafood and white wine, and cook for a few minutes until the seafood is half-cooked. Then, add some water or fish stock to cover the seafood and cook over low heat until the seafood is tender and the sauce has thickened slightly. Adjust the salt and pepper to taste, and serve hot, sprinkled with fresh parsley and a squeeze of lemon.
💡 Chef's tip
The key to a good seafood stew is to use the freshest seafood you can find, and don't be afraid to experiment with different types and quantities. It's also important not to overcook the seafood, as this will make it tough and fibrous. Cook over low heat and with patience, and the result will be a delicious and nutritious dish that will satisfy everyone.
📝 Our take
Cortar el pan en trocitos y dejarlo absorber el caldo es una delicia que no se olvida. El contraste entre la suavidad de la leche y la potencia del ají le da un carácter inesperado. Cada cuchara lleva la brisa del Pacífico y la calidez del fuego de leña, una experiencia de sabores que te transporta al sur chileno. Si buscas un guiso que te haga flipar, el chupe de mariscos es la respuesta.
🍷 Wine & food pairing
Un Albariño de la DO Rías Baixas, fresco y con notas cítricas, corta la grasa de la crema y realza el sabor del marisco.
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