How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

Can I use frozen seafood?

Yes, thaw it thoroughly and drain well before marinating.

What can I use instead of white wine?

Substitute with an equal amount of chicken or vegetable broth with a splash of lemon juice.

How do I reheat the soup?

Gently reheat in a pot over medium-low heat, stirring occasionally until hot.

Is there a dairy-free option?

Substitute heavy cream with coconut milk for a dairy-free version.

Creamy Chilean Sopa de Paila with Seafood and White Wine

Name: Creamy Chilean Sopa de Paila with Seafood and White Wine
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: Mixed seafood (mussels, shrimp, and clams); White wine; Olive oil; Onion; Garlic; Red bell pepper; Paprika; Cumin; Heavy cream; Fish stock or seafood broth; Potatoes; Fresh parsley; Lemon wedges

A classic Chilean seafood stew with a creamy twist

Delight in the rich flavors of Chilean cuisine with this creamy seafood stew, known for its comforting taste and luxurious texture.

1 h 30 min
6
Intermediate

Ingredients

For the Seafood Base

Mixed seafood (mussels, shrimp, and clams)

1 lb, cleaned

White wine

1 cup (Sauvignon Blanc recommended)

For the Creamy Broth

Olive oil

2 tbsp

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Red bell pepper

1, diced

Paprika

1 tsp

Cumin

1 tsp

Heavy cream

1/2 cup

Fish stock or seafood broth

4 cups

Potatoes

2 medium, peeled and diced

For the Garnish

Fresh parsley

1/4 cup, chopped

Lemon wedges

for serving

Preparation

Marinating the Seafood

Place seafood in bowl

Place the cleaned seafood in a bowl.

Pour white wine

Pour over the white wine and let it marinate for at least 20 minutes.

Use fresh seafood and a splash of quality white wine for enhanced flavor.

Drain marinade

Drain the seafood and reserve the marinade.

Ensure the seafood is well-drained to prevent the stew from becoming too watery.

Add saffron (optional)

Add a pinch of saffron for an exotic twist.

Preparing the Vegetables

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté onions

Add onions and sauté until translucent.

Cook aromatics

Stir in garlic, bell pepper, paprika, and cumin, and cook for another 2 minutes.

Cooking Process

Start the broth

Add diced potatoes and reserved marinade to the pot; bring to a simmer.

Add the seafood

Once potatoes are tender, add the seafood and simmer for 5-7 minutes.

Finish with cream

Stir in the heavy cream and season with salt and pepper to taste.

Plating & Serving