Ecomely

Language

Mariscal: photo of the dish
Illustrative photo: Aeveraal — CC BY 4.0, Wikimedia Commons
Fish & seafood

Mariscal

A Chilean seafood preparation of shellfish and fish cooked in white wine with onion and garlic, often served in a casserole to share. The fragrant broth is eaten with a spoon or with bread.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Bouillon

Spices & seasoning

Optional extras

On the side

Instructions

  1. Clean the mussels by scraping the shells and pulling off the beards. Discard any that are open and do not close when tapped.
  2. Finely slice the onion and crush the garlic. Gently fry them in olive oil for 5 minutes in a large casserole, until translucent.
  3. Add the tomato purée, chopped tomatoes and spices. Simmer for 3 minutes.
  4. Pour in the white wine and reduce by half over high heat for 2 minutes, then add the water or stock.
  5. Add the mussels, cover and let them open for 3 to 4 minutes over high heat.
  6. Lower the heat, then add the fish and squid. Cook for 3 minutes, then the prawns for 2 more minutes, until they turn pink.
  7. Adjust the seasoning, sprinkle with chopped parsley and serve in the casserole with lemon wedges and toasted bread.

Variations and tips

Spicier version. Add a little finely sliced fresh red chilli with the onion for a sharper flavour.

Without fresh seafood. Use frozen seafood, thawed and drained, adding it at the same stages.

More ideas

Curanto2 h 45 · 6 serv.Paila marina50 min · 4 serv.Churrasca25 min · 4 serv.Barros Luco30 min · 4 serv.Mote con huesillo1 h 45 · 4 serv. · budget-friendlyCaldillo de congrio55 min · 4 serv.Agua de hierbas10 min · 4 serv. · budget-friendlyChilean completo30 min · 4 serv.

Original Ecomely recipe.