Creamy Chilean Sopa de Paila with Seafood and White Wine
Delight in the rich flavors of Chilean cuisine with this creamy seafood stew, known for its comforting taste and luxurious texture.
Preparation
Get these tasks done before you start cooking.
Marinating the Seafood
- 1
Place seafood in bowl
Place the cleaned seafood in a bowl.
- 2
Pour white wine
Pour over the white wine and let it marinate for at least 20 minutes.
Tip: Use fresh seafood and a splash of quality white wine for enhanced flavor.
- 3
Drain marinade
Drain the seafood and reserve the marinade.
Tip: Ensure the seafood is well-drained to prevent the stew from becoming too watery.
- 4
Add saffron (optional)
Add a pinch of saffron for an exotic twist.
Preparing the Vegetables
- 1
Heat oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté onions
Add onions and sauté until translucent.
- 3
Cook aromatics
Stir in garlic, bell pepper, paprika, and cumin, and cook for another 2 minutes.
How to Make Creamy Chilean Sopa de Paila with Seafood and White Wine
Total time: 2 h · Yields 6 servings
- 1
Start the broth
Add diced potatoes and reserved marinade to the pot; bring to a simmer.
- 2
Add the seafood
Once potatoes are tender, add the seafood and simmer for 5-7 minutes.
- 3
Finish with cream
Stir in the heavy cream and season with salt and pepper to taste.
Chef's Tips
Further reading
Frequently asked questions
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.
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