15 Rich Chilean Fish Recipes That Bring Coastal Flavor to the Table

If you’re looking to bring the flavors of the Chilean coast to your kitchen, you’re in for a treat with these fish recipes. From the zingy freshness of Ceviche De Pescado to the warm comfort of Paila Marina, there’s something for everyone. These dishes are all about balancing fresh ingredients with traditional flavors that you’ll love. Whether you’re a seafood enthusiast or just curious, these recipes can transform your meals into something special. Let’s explore the coastal flavors that await you.

Ceviche De Pescado

Ceviche De Pescado is a delightful and revitalizing dish that’s a staple in Chilean cuisine, perfect for warm days or as a starter for any gathering. This dish features fresh fish marinated in citrus juices, primarily lime, which “cooks” the fish without any heat. The combination of zesty flavors, coupled with fresh vegetables and herbs, makes ceviche a favorite among seafood lovers.

It’s not just a dish; it’s an experience that celebrates the freshness of the ocean and the vibrant flavors of Chile.

To prepare a traditional Ceviche De Pescado, it’s critical to use the freshest fish possible, as this dish relies heavily on the quality of its main ingredient. Popular choices include snapper, tilapia, or any firm white fish. The marination process is essential as it infuses the fish with a punch of flavor while altering its texture.

Served with crispy tortilla chips or on its own, this ceviche is sure to impress your guests and tantalize their taste buds.

Ingredients (Serves 4-6):

• 1 pound fresh white fish fillets (such as snapper or tilapia)
• 1 cup fresh lime juice
• 1 small red onion, finely sliced
• 1 medium tomato, diced
• 1 small cucumber, peeled and diced
• 1 jalapeño pepper, finely chopped (optional for spice)
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Pepper to taste
• Tortilla chips or lettuce leaves for serving

Cooking Instructions:

1. Prepare the Fish: Begin by verifying your fish fillets are fresh and properly cleaned. Cut the fish into small, bite-sized cubes, about 1/2 inch in size. Place them in a non-reactive glass bowl, as this will help maintain the fish’s freshness.
2. Marinate the Fish: Pour the fresh lime juice over the fish cubes, verifying they’re completely submerged. The acidity of the lime juice will begin to “cook” the fish. Cover the bowl with plastic wrap and refrigerate for about 30-45 minutes or until the fish appears opaque and firm.
3. Add Vegetables: Once the fish has marinated, remove it from the refrigerator. Add the finely sliced red onion, diced tomato, diced cucumber, and chopped jalapeño (if using) to the fish. Mix gently to combine all the ingredients while being careful not to break the fish cubes.
4. Season the Ceviche: Add salt and pepper to taste, mixing well to verify that the seasoning is evenly distributed. Finally, fold in the chopped cilantro for a fresh flavor boost.
5. Serve: Serve the ceviche immediately in small bowls or on a platter alongside tortilla chips or lettuce leaves. This allows guests to scoop the ceviche and enjoy it as they please.

Extra Tips:

When preparing Ceviche De Pescado, always prioritize the freshness and quality of your fish, as this will greatly impact the final dish. If you’re unsure about the fish’s freshness, ask your fishmonger for recommendations.

Additionally, feel free to customize the recipe by adding other vegetables such as avocados or bell peppers for added texture and flavor. Finally, remember that ceviche is best served fresh; while it can be stored in the refrigerator for a short period, it’s best enjoyed soon after preparation to maintain its vibrant flavors and textures.

Paila Marina

Paila Marina is a traditional Chilean seafood stew that embodies the rich flavors of the Pacific Ocean. This dish is a celebration of the bountiful catches from the sea, combining various types of fish and shellfish with aromatic herbs and spices. The name “Paila” refers to the earthen pot in which this stew is typically cooked, allowing the ingredients to meld beautifully as they simmer together.

Enjoyed as a hearty meal, Paila Marina is perfect for gatherings or family dinners, bringing a taste of the Chilean coast to your table. This recipe highlights the freshness of the seafood, making it essential to use the best quality ingredients available. The combination of fish, clams, mussels, and shrimp creates a delightful medley of flavors and textures, while the use of chilies and garlic adds depth to the broth.

Serve Paila Marina with crusty bread or rice to soak up the delicious broth and enjoy this quintessential Chilean dish.

Ingredients (Serving Size: 4-6 People)

• 1 lb (450 g) white fish fillets (e.g., snapper or haddock), cut into chunks
• 1 lb (450 g) shrimp, peeled and deveined
• 1 lb (450 g) mussels, cleaned and debearded
• 1 lb (450 g) clams, cleaned
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1-2 fresh chilies, chopped (to taste)
• 4 cups fish stock or water
• 1 cup white wine
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Seafood: Begin by cleaning the clams and mussels thoroughly, discarding any that are open and don’t close when tapped. Rinse the shrimp and fish fillets under cold water and set aside.
2. Sauté the Aromatics: In a large pot or paila, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
3. Add Peppers and Spices: Stir in the chopped red and green bell peppers, along with the fresh chilies, paprika, and dried oregano. Cook for about 3-4 minutes until the peppers soften slightly.
4. Deglaze with Wine: Pour in the white wine and bring to a simmer, scraping the bottom of the pot to incorporate any browned bits. Allow it to cook for 2-3 minutes to reduce slightly.
5. Add the Liquid: Pour in the fish stock or water and bring the mixture to a boil. Season with salt and black pepper to taste.
6. Incorporate the Seafood: Once boiling, reduce the heat to medium-low and carefully add the fish chunks, shrimp, clams, and mussels to the pot. Cover and let simmer for about 10-15 minutes, or until the seafood is cooked through and the shells have opened.
7. Finish and Serve: Remove the pot from the heat. Taste and adjust the seasoning if necessary. Ladle the Paila Marina into bowls, garnish with fresh cilantro or parsley, and serve with lime wedges on the side.

Extra Tips

When making Paila Marina, feel free to customize the seafood according to what’s available or your personal preferences. You can include other shellfish like squid or octopus for added flavor.

Additionally, allow the stew to rest for a few minutes after cooking to let the flavors deepen. Serve with plenty of crusty bread to soak up the broth, and consider pairing it with a chilled glass of white wine for a truly authentic Chilean experience.

Pastel De Choclo Con Mariscos

Pastel de Choclo Con Mariscos is a delightful Chilean dish that combines the rich flavors of seafood with the sweetness of corn. This traditional casserole features a layer of fresh seafood, usually a mix of fish, shrimp, and clams, which is then topped with a creamy corn mixture. The result is a comforting and satisfying meal that showcases the best of Chile’s coastal cuisine.

This dish is perfect for gatherings or family dinners, as it serves 4-6 people. The combination of textures and flavors, along with the beautiful golden corn topping, makes it not just a treat for the taste buds but also a feast for the eyes. Whether you’re familiar with Chilean cuisine or trying it for the first time, Pastel de Choclo Con Mariscos is sure to impress.

Ingredients (serves 4-6):

• 1 lb (450 g) mixed seafood (such as shrimp, clams, and fish fillets)
• 2 cups fresh corn kernels (or canned corn, drained)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup milk
• 2 large eggs
• 1 cup grated cheese (such as mozzarella or queso fresco)
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Seafood: In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion and garlic. Sauté until the onion is translucent.

Then, add the mixed seafood and cook for about 5-7 minutes until the seafood is cooked through. Season with salt, pepper, and paprika. Remove from heat and set aside.

2. Make the Corn Mixture: In a blender or food processor, combine the fresh corn kernels, milk, and eggs. Blend until smooth. If you prefer a chunkier texture, blend only half of the corn, and leave the rest whole.

Pour this mixture into a bowl and mix in half of the grated cheese.

3. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a baking dish, spread the cooked seafood mixture evenly on the bottom.

Pour the corn mixture over the seafood, spreading it out with a spatula. Top with the remaining grated cheese for a deliciously gooey finish.

4. Bake: Place the baking dish into the preheated oven and Bake for about 30-35 minutes, or until the top is golden brown and the mixture is bubbly.

Keep an eye on it to prevent burning.

5. Garnish and Serve: Once out of the oven, let the pastel de choclo cool for a few minutes. Garnish with fresh basil or parsley if desired.

Serve warm and enjoy with a fresh salad or crusty bread.

Extra Tips:

When preparing Pastel de Choclo Con Mariscos, using fresh seafood will greatly enhance the dish’s flavor. If fresh seafood is unavailable, frozen seafood can work as a suitable alternative.

Additionally, to add a touch of sweetness to the corn topping, consider seasoning it with a sprinkle of sugar before baking. For a twist, you can incorporate other ingredients like diced bell peppers or olives into the seafood mixture for added flavor and texture.

Machas a La Parmesana

Machas a La Parmesana is a delightful Chilean dish that showcases the unique flavors of razor clams, known as “machas.” These tender shellfish are typically found along the coast of Chile and are celebrated for their delicate taste.

In this recipe, the machas are baked with a delicious topping of Parmesan cheese, garlic, and a hint of lemon, creating a deliciously savory dish that’s perfect as an appetizer or a main course. The combination of rich cheese and the briny flavor of the clams makes for an unforgettable culinary experience.

Preparing Machas a La Parmesana is simple and can be done in under an hour, making it perfect for both casual family dinners and special occasions. The key to achieving the best flavor lies in using fresh and high-quality machas, as well as ensuring that the cheese is perfectly melted and slightly browned to enhance the dish’s overall taste.

Serve the machas with a side of crusty bread to soak up the delicious juices, and you’ll have a dish that will impress your family and friends.

Ingredients (Serves 4-6)

• 24 fresh machas (razor clams)
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). A hot oven is essential for achieving a well-browned and bubbly cheese topping.
2. Prepare the Machas: Rinse the machas under cold water to remove any sand or debris. Place them in a single layer on a baking sheet, with the curved side facing down. This helps the juices stay inside while they cook.
3. Make the Topping: In a mixing bowl, combine the melted butter, minced garlic, chopped parsley, lemon juice, salt, and pepper. Mix well to create a flavorful topping that will enhance the machas.
4. Add the Topping: Spoon the prepared mixture generously over each macha, ensuring they’re well-covered. Then, sprinkle the grated Parmesan cheese evenly over the top of the machas.
5. Bake the Machas: Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on them to avoid burning.
6. Serve: Once cooked, remove the machas from the oven and let them cool for a minute. Serve hot with lemon wedges on the side for an extra burst of flavor.

Extra Tips

For the best results, it’s important to use fresh machas as they’ve a delicate flavor that frozen or canned versions can’t replicate.

If you can’t find machas, you can substitute them with other types of clams, though the taste will vary slightly. Additionally, don’t skip the lemon juice; it brightens the flavors and balances the richness of the cheese.

Finally, feel free to experiment with other herbs or spices in the topping to personalize the dish to your taste!

Filete De Merluza a La Plancha

Filete De Merluza a La Plancha is a delightful Chilean dish that highlights the delicate flavor of merluza, or hake, a popular fish in the waters off the Chilean coast. This recipe captures the essence of simplicity and nearness, making it a favorite among seafood lovers. The fish is seasoned and grilled to perfection, allowing the natural flavors to shine through while creating a slightly crispy exterior.

This dish isn’t only quick to prepare but also a healthy option, making it an excellent choice for family dinners or casual gatherings. To accompany the merluza, a side of fresh lemon wedges and a crisp salad can enhance the overall dining experience. The bright acidity of the lemon complements the fish beautifully, while the salad adds an invigorating crunch.

Whether you’re familiar with Chilean cuisine or trying it for the first time, Filete De Merluza a La Plancha promises a satisfying meal that’s both flavorful and easy to make.

Ingredients (Serves 4-6):

• 4-6 fillets of merluza (hake)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Fish: Rinse the merluza fillets under cold water and pat them dry with paper towels. This step will help remove any excess moisture, ensuring that the fish sears nicely on the grill.
2. Season the Fillets: In a small bowl, mix the minced garlic, olive oil, salt, and black pepper. Brush this mixture evenly over both sides of the fish fillets. This seasoning not only enhances the flavor but also helps in developing a nice crust when grilled.
3. Preheat the Grill: Heat a grill or grill pan over medium-high heat. It’s essential to preheat the grill so that the fish cooks evenly and achieves a beautiful char. A hot grill will also help in preventing the fish from sticking.
4. Cook the Fish: Place the seasoned fillets on the grill and cook for about 3-4 minutes on each side. Use a spatula to gently flip the fillets to avoid breaking them. The fish is done when it’s opaque and flakes easily with a fork.
5. Add Lemon Juice: Once the fish is cooked, remove it from the grill and immediately squeeze fresh lemon juice over the top. This will add a lovely brightness to the dish.
6. Garnish and Serve: Transfer the grilled fillets to a serving platter, sprinkle with chopped parsley for a pop of color, and serve with lemon wedges on the side.

Extra Tips:

When cooking Filete De Merluza a La Plancha, using a high-quality fish is key to achieving the best flavor and texture. If you can’t find fresh merluza, frozen fillets can be a good alternative; just be sure to thaw them completely before cooking.

Additionally, keep an eye on the cooking time, as overcooking can lead to dry fish. Pairing the dish with a light white wine can further elevate your dining experience.

Caldo De Mariscos

Caldo de Mariscos, or seafood stew, is a traditional Chilean dish that showcases the rich bounty of the sea. This hearty and flavorful stew is a celebration of various seafood, often featuring a combination of fish, shellfish, and aromatic vegetables simmered in a tomato-based broth. It’s a perfect dish for family gatherings or special occasions, bringing warmth and comfort to the table.

To create a truly authentic Caldo de Mariscos, you want to make certain that you have the freshest seafood possible. The combination of flavors from the ocean, paired with spices and herbs, results in a dish that’s not only delicious but also nourishing. Serve it with crusty bread to soak up the delicious broth, and you have a meal that everyone will love.

Ingredients (Serves 4-6):

• 1 lb (450g) mixed seafood (shrimp, mussels, clams, and squid)
• 1 lb (450g) firm white fish (such as cod or hake), cut into chunks
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 2 medium tomatoes, diced
• 4 cups fish stock or water
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and black pepper to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Clean and devein the shrimp, scrub the mussels and clams, and cut the fish into bite-sized pieces. Dice the onion, garlic, and red bell pepper, and chop the tomatoes. This prep work will make the cooking process more efficient.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add the Spices and Tomatoes: Stir in the paprika, cumin, salt, and black pepper. Cook for another minute to toast the spices, then add the diced tomatoes. Allow the mixture to simmer for about 5 minutes, letting the tomatoes break down and create a sauce.
4. Deglaze with Wine: Pour in the white wine, scraping the bottom of the pot to deglaze any browned bits. Let the wine simmer for a few minutes until reduced slightly, which will enhance the flavor of the broth.
5. Add the Stock: Pour in the fish stock or water, and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to develop the flavors.
6. Incorporate the Seafood: Add the mixed seafood and fish chunks to the pot. Stir gently to combine, then cover and simmer for an additional 5-7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood, as it can become rubbery.
7. Serve: Taste the broth and adjust seasoning if necessary. Remove the bay leaf, then ladle the caldo de mariscos into bowls. Garnish with fresh chopped parsley and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When preparing Caldo de Mariscos, consider using a variety of seafood for a more complex flavor profile. If you have access to fresh herbs like cilantro or thyme, adding them at the end can enhance the dish even more.

Remember to keep an eye on the cooking time of the seafood to prevent overcooking. Additionally, feel free to customize the vegetables based on what you have on hand; zucchini or corn can also be delicious additions. Enjoy your flavorful journey into Chilean cuisine!

Congrio Frito

Congrio Frito, or Fried Conger Eel, is a traditional Chilean dish that showcases the rich flavors of the ocean. The conger eel, known as “congrio” in Spanish, is a popular catch along the Chilean coastline and is prized for its firm, white flesh. This dish is often prepared simply, allowing the natural taste of the fish to shine through, while the crispy exterior adds a delightful texture.

It’s typically served with a side of fresh salad or roasted potatoes, making it a satisfying meal for family gatherings or special occasions.

When cooking Congrio Frito, the key is to guarantee that the fish is fresh, as this greatly influences the flavor and texture. The preparation involves seasoning the fish generously, then coating it in flour before frying. The result is a crispy, golden-brown exterior that beautifully contrasts with the tender, juicy meat inside. This dish isn’t only delicious but also embodies the essence of Chilean cuisine, where seafood plays a vital role.

Ingredients (Serves 4-6)

• 4-6 pieces of fresh conger eel fillets (about 1 pound total)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (optional)
• 2 large eggs
• 1 cup breadcrumbs
• Vegetable oil (for frying)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Fish: Rinse the conger eel fillets under cold water and pat them dry with paper towels. This step is essential to remove any residual moisture that could prevent the fish from frying properly. Season the fillets on both sides with salt, pepper, and paprika for added flavor.
2. Set Up Breading Station: In one shallow dish, place the all-purpose flour. In a second shallow dish, beat the eggs until well mixed. In a third shallow dish, spread out the breadcrumbs. This assembly line will help you bread the fillets efficiently.
3. Bread the Fish: Take each seasoned fillet and first dredge it in the flour, coating it lightly. Shake off any excess flour before dipping it into the beaten eggs, guaranteeing it’s fully coated. Finally, press the fillet into the breadcrumbs, making sure it’s evenly covered. Repeat this process for all the fillets.
4. Heat the Oil: In a large skillet, pour in enough vegetable oil to cover the bottom of the pan (about 1/4 inch deep). Heat the oil over medium-high heat until it shimmers. You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles immediately, the oil is hot enough.
5. Fry the Fillets: Carefully add the breaded fillets to the hot oil, making sure not to overcrowd the pan. Fry the fillets for about 3-4 minutes on each side, or until they’re golden brown and crispy. Use a spatula to flip them gently to prevent breaking.
6. Drain and Serve: Once cooked, transfer the fried fillets to a plate lined with paper towels to absorb excess oil. Serve the Congrio Frito hot, garnished with lemon wedges on the side for squeezing over the fish.

Extra Tips

When making Congrio Frito, it’s essential to maintain the right oil temperature; if it’s too low, the fish will absorb more oil and become greasy, while too high will burn the coating before the fish cooks through.

For added flavor, consider marinating the fillets in lemon juice and herbs for about 30 minutes before seasoning and breading. Additionally, serving the dish with a fresh salad or a zesty dipping sauce can elevate the overall dining experience. Enjoy your culinary journey through Chilean cuisine!

Empanadas De Mariscos

Empanadas De Mariscos are a delightful Chilean dish that showcases the rich seafood offerings of the Pacific coast. These savory pastries are filled with a delicious mix of fresh seafood, often including shrimp, fish, and sometimes even crab, all seasoned to perfection. The flaky dough enveloping the seafood filling creates a delightful contrast in textures that makes these empanadas a popular choice for both family gatherings and special occasions.

The preparation of Empanadas De Mariscos isn’t only about the filling but also about achieving the perfect dough. Traditionally, empanada dough can be made from scratch, resulting in a light and crispy crust that complements the rich seafood filling. Although it may seem intimidating, making these empanadas can be an enjoyable experience for both novice and seasoned cooks.

Pair them with a fresh salad or a simple dipping sauce, and you have a delicious dish that’s sure to impress.

Ingredients (Serves 4-6 people):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (softened)
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 egg (beaten, for egg wash)
• 1 cup shrimp (peeled and diced)
• 1 cup white fish (diced, such as cod or tilapia)
• 1/2 cup crab meat (optional)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 bell pepper (finely chopped)
• 1/2 cup cilantro (chopped)
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Olive oil (for sautéing)

Cooking Instructions:

1. Make the Dough: In a large mixing bowl, combine the flour and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Knead the dough for a few minutes until smooth, then wrap it in plastic and refrigerate for at least 30 minutes.
2. Prepare the Filling: In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and garlic until they’re translucent. Add the bell pepper and continue to cook for a few minutes. Then, add the shrimp, fish, and crab meat if using. Season with paprika, cumin, salt, and pepper. Cook until the seafood is just cooked through, about 5 minutes. Stir in the chopped cilantro and remove from heat to cool.
3. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.
4. Fill the Empanadas: Place a spoonful of the seafood filling onto the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
5. Bake the Empanadas: Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes, or until the empanadas are golden brown.
6. Serve: Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature, making them perfect for sharing.

Extra Tips:

When making Empanadas De Mariscos, feel free to experiment with the seafood filling based on your preferences or local availability. You can also add spices or ingredients such as diced tomatoes or olives to enhance the flavor.

For a crispy texture, consider frying the empanadas instead of baking them; just heat oil in a pan and fry until golden brown. Finally, serve them with a side of aji sauce or a squeeze of fresh lime for an extra kick!

Chupe De Pescado

Chupe de Pescado is a traditional Chilean fish stew that’s both hearty and comforting, perfect for any gathering or family meal. This dish showcases the rich flavors of the sea, combined with the creaminess of cheese and the warmth of spices. The star of the dish is typically a white fish, often combined with a medley of vegetables and a touch of corn for sweetness. This unique blend makes Chupe de Pescado a favorite among seafood lovers and those who appreciate the authentic tastes of Chilean cuisine.

When preparing Chupe de Pescado, the layering of flavors is essential. The dish is baked until golden and bubbly, creating a delightful crust on top while retaining the tender and juicy nature of the fish below. It’s often served with a sprinkle of fresh herbs, enhancing the aroma and visual appeal. Whether you’re hosting a gathering or simply looking to indulge in a comforting meal, Chupe de Pescado is sure to impress.

Ingredients (serving size: 4-6 people):

• 1 lb (450g) white fish fillets (such as cod or hake)
• 2 cups fish stock
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup heavy cream
• 1 cup grated cheese (preferably a mix of Chilean cheese or mozzarella)
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish

Cooking Instructions:

1. Prepare the Fish: Start by rinsing the fish fillets under cold water and patting them dry with paper towels. Cut them into bite-sized pieces and season with salt, pepper, paprika, and cumin. Set aside to marinate for about 15 minutes while you prepare the other ingredients.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes. Next, stir in the diced tomato and corn, cooking for an additional 3-4 minutes until the tomatoes soften.
3. Add the Fish Stock: Pour in the fish stock and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, which will help the flavors meld together and infuse the stock with the essence of the vegetables.
4. Incorporate the Fish: Gently add the marinated fish pieces to the skillet, making sure they’re evenly distributed. Allow the fish to cook for about 5 minutes, or until it’s just cooked through and flakes easily with a fork.
5. Blend in the Cream: Reduce the heat to low and stir in the heavy cream. Mix well to combine, ensuring that the fish and vegetables are coated in the creamy sauce. Cook for an additional 2-3 minutes, allowing the mixture to thicken slightly.
6. Transfer to Baking Dish: Preheat your oven to 375°F (190°C). Carefully transfer the fish mixture to a greased baking dish, spreading it out evenly. Top with the grated cheese, ensuring it covers the entire surface.
7. Bake the Chupe: Place the baking dish in the oven and bake for about 20-25 minutes, or until the cheese is melted and golden brown on top. Remove from the oven and let it cool for a few minutes before serving.
8. Garnish and Serve: Sprinkle fresh cilantro or parsley over the top for a burst of color and flavor. Serve hot, accompanied by crusty bread or a side salad.

Extra Tips:

When making Chupe de Pescado, feel free to customize the recipe by adding additional seafood, such as shrimp or clams, for a mixed seafood version. You can also experiment with different types of cheese, as long as they melt well.

To enhance the flavor even further, consider adding a splash of white wine to the sautéed vegetables before adding the fish stock. Finally, this dish can be prepared ahead of time and baked just before serving, making it a great option for gatherings. Enjoy your culinary adventure into Chilean cuisine!

Salmón Al Horno Con Hierbas

Salmón al horno con hierbas is a delicious and healthy dish that highlights the natural flavors of fresh salmon while infusing it with vibrant herbal notes. This Chilean recipe is perfect for a family dinner or a special occasion, showcasing the rich culinary tradition of Chilean seafood.

The combination of herbs, lemon, and olive oil creates a delightful crust on the salmon, keeping it moist and flavorful as it bakes to perfection. Not only is this dish simple to prepare, but it also packs a nutritional punch with omega-3 fatty acids from the salmon and the antioxidant properties of the herbs.

Served alongside roasted vegetables or a fresh salad, Salmón al horno con hierbas is a well-rounded meal that will impress your guests and satisfy your taste buds. Let’s plunge into this delightful recipe!

Ingredients (serving size: 4-6 people):

• 4-6 salmon fillets (about 150-200g each)
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon garlic, minced
• 1 lemon, sliced
• Salt, to taste
• Black pepper, to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 200°C (400°F). This guarantees that the salmon will cook evenly and develop a nice, crispy exterior.
2. Prepare the Baking Dish: Lightly grease a baking dish with a little olive oil to prevent the salmon from sticking. This will also help in achieving a beautiful golden color on the fish.
3. Season the Salmon: Place the salmon fillets skin-side down in the baking dish. Drizzle with olive oil and rub it over the fillets. Sprinkle the minced garlic, thyme, rosemary, and parsley evenly over the salmon. Season generously with salt and black pepper.
4. Add Lemon Slices: Lay the lemon slices on top of the seasoned salmon. The lemon will add a revitalizing flavor and help to keep the fish moist during baking.
5. Bake the Salmon: Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the salmon flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets, so keep an eye on them.
6. Serve: Once the salmon is cooked, remove it from the oven and let it rest for a couple of minutes before serving. This allows the flavors to meld and makes for a more enjoyable eating experience.

Extra Tips: To enhance the flavor of your Salmón al horno con hierbas, consider marinating the salmon in the olive oil and herbs for about 30 minutes before baking. This will infuse the fish with even more aromatic flavors.

For an added twist, you can also sprinkle some chili flakes for a hint of heat or serve the dish with a side of avocado salsa for a fresh, creamy contrast.

Sopa De Pescado

Sopa De Pescado, or Fish Soup, is a traditional Chilean dish that showcases the country’s abundant seafood and fresh ingredients. This comforting and flavorful soup combines various fish, vegetables, and spices to create a hearty meal that’s perfect for any occasion.

The dish isn’t only delicious but also reflects the coastal culture of Chile, where fishing is a way of life for many communities. With its aromatic broth and vibrant colors, Sopa De Pescado is sure to warm your soul and impress your guests.

To prepare this delightful soup, you can use a mix of your favorite fish, such as cod, halibut, or even shellfish like shrimp or mussels. The key is to choose fresh, high-quality fish to guarantee the best flavor.

The soup is typically served with fresh cilantro and a squeeze of lemon, adding a zesty touch to the dish. Whether you’re looking for a comforting meal on a cold day or a light dish to serve during warmer months, Sopa De Pescado is a versatile recipe that will satisfy everyone at the table.

Ingredients (Serves 4-6):

• 500g of white fish fillets (such as cod, halibut, or a mix)
• 200g of shrimp (peeled and deveined)
• 1 onion (chopped)
• 2 cloves of garlic (minced)
• 2 medium tomatoes (diced)
• 1 bell pepper (chopped)
• 2 medium potatoes (peeled and diced)
• 1 carrot (sliced)
• 1 liter of fish stock or water
• 1 cup of white wine
• 2 tablespoons of olive oil
• 1 teaspoon of paprika
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Start by washing and cutting all the vegetables. Chop the onion, mince the garlic, dice the tomatoes, chop the bell pepper, peel and dice the potatoes, and slice the carrot. This preparation will make the cooking process smoother.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds the base flavor for the soup.
3. Add Vegetables: Next, add the diced tomatoes, chopped bell pepper, sliced carrot, and diced potatoes to the pot. Stir well and cook for an additional 5 minutes. This will allow the vegetables to soften slightly and release their flavors into the oil.
4. Pour in the Liquids: Add the fish stock (or water) and white wine to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Season with paprika, salt, and pepper. Let it simmer for about 15 minutes, or until the potatoes and carrots are tender.
5. Add the Fish and Shrimp: Gently add the fish fillets and shrimp to the pot. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the seafood, as it can become tough.
6. Serve and Garnish: Once cooked, taste the soup and adjust the seasoning if necessary. Ladle the Sopa De Pescado into bowls, garnish with fresh cilantro, and serve with lemon wedges on the side to squeeze over the top.

Extra Tips:

When making Sopa De Pescado, using a mix of different types of fish can enhance the flavor and texture of the soup. Feel free to experiment with seasonal vegetables or even add a pinch of chili flakes for a bit of heat.

If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water during the cooking process. Additionally, serving the soup with crusty bread or a side of avocado salad can elevate the meal experience. Enjoy your cooking!

Ensalada De Atún

Ensalada De Atún, or Tuna Salad, is a classic Chilean dish that’s both revitalizing and satisfying. This salad is a perfect combination of flavors and textures, with the savory taste of tuna complemented by crisp vegetables and a zesty dressing. It’s often served as a light meal or as an accompaniment to a larger feast, making it a versatile choice for any occasion. Ideal for summer picnics or quick dinner options, this dish isn’t only delicious but also nutritious.

The beauty of Ensalada De Atún lies in its simplicity and the ability to customize it according to personal preferences or seasonal ingredients. This recipe features canned tuna, which is a convenient protein source, along with a medley of vegetables such as bell peppers, onions, and corn. The addition of a tangy dressing ties all the elements together, creating a vibrant and appetizing dish that will please everyone at the table.

Ingredients (Serves 4-6):

• 2 cans (about 12 oz each) of tuna in water, drained
• 1 cup of cooked corn (fresh, frozen, or canned)
• 1 medium red onion, finely chopped
• 1 medium bell pepper (red or green), diced
• 1 medium cucumber, diced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of mayonnaise
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• Salt and pepper to taste
• Optional: sliced olives for garnish

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and chopping the vegetables. Finely chop the red onion, dice the bell pepper and cucumber, and chop the parsley. Make sure all vegetables are cut into small, uniform pieces to promote even mixing and a pleasant texture in every bite.
2. Combine the Tuna and Vegetables: In a large mixing bowl, add the drained tuna and flake it with a fork. Add the cooked corn, chopped onion, diced bell pepper, diced cucumber, and parsley. Gently mix the ingredients together, being careful not to break the tuna too much, as you want to maintain some texture.
3. Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, olive oil, and lemon juice. Season the dressing with salt and pepper to taste. The lemon juice adds a revitalizing tang, while the olive oil contributes richness to the salad.
4. Combine the Salad with Dressing: Pour the dressing over the tuna and vegetable mixture. Gently toss everything together until all the ingredients are well-coated with the dressing. Adjust the seasoning if necessary, adding more salt or lemon juice according to your taste preference.
5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste of the dish. Serve chilled, garnished with sliced olives if desired.

Extra Tips:

For added flavor and texture, consider incorporating other ingredients such as diced avocados, hard-boiled eggs, or capers. You can also substitute the mayonnaise with Greek yogurt for a lighter version. If you prefer a spicier kick, add chopped jalapeños or a dash of hot sauce.

Ensalada De Atún can be served on a bed of lettuce or as a filling for sandwiches or wraps, making it a versatile dish that can be enjoyed in various ways.

Pescado a La Veracruzana

Pescado a La Veracruzana is a vibrant and flavorful dish that captures the essence of traditional Mexican and Chilean cuisine. This dish features fresh fish cooked in a zesty tomato sauce with olives, capers, and a medley of aromatic spices, creating a delightful balance of flavors that’s both hearty and invigorating.

Originating from the coastal regions, it highlights the best of local seafood and the rich culinary traditions that have been passed down through generations. This recipe not only showcases the natural taste of the fish but also incorporates a variety of toppings and ingredients that harmonize beautifully, making it an ideal choice for family gatherings or special occasions.

Serve it with rice or crusty bread to soak up the delicious sauce, and you have a meal that’s sure to impress your guests. Whether you’re an experienced cook or just starting, this dish provides a wonderful opportunity to explore the flavors of Chilean cuisine.

Ingredients (Serves 4-6)

• 4-6 fillets of white fish (such as tilapia, snapper, or cod)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 1 can (14 ounces) diced tomatoes
• 1/4 cup green olives, sliced
• 2 tablespoons capers
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper. This step is vital as it enhances the natural flavors of the fish.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened. This creates a flavorful base for the sauce.
3. Add Tomatoes and Seasoning: Pour in the canned diced tomatoes along with their juices. Stir in the sliced olives, capers, dried oregano, and cumin. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5-7 minutes. This step helps to develop a rich, savory sauce.
4. Cook the Fish: Gently place the seasoned fish fillets in the skillet, spooning some of the sauce over the top. Cover the skillet and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.
5. Garnish and Serve: Once the fish is done, remove the skillet from heat. Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side. The lime juice adds an invigorating brightness that complements the dish beautifully.

Extra Tips

When preparing Pescado a La Veracruzana, it’s vital to choose fresh fish for the best flavor and texture. If you can, try to buy fish that’s sustainably sourced.

Additionally, you can customize the recipe by adding other ingredients such as jalapeños for heat or substituting different vegetables based on your preference. This dish also pairs wonderfully with a side of rice or tortillas, making it a versatile option for any meal. Enjoy your culinary journey into the flavors of Chile!

Tacos De Pescado

Tacos de pescado, or fish tacos, are a delightful way to enjoy the fresh flavors of the sea, a staple in Chilean cuisine. Often made with a variety of fish, these tacos are typically garnished with fresh vegetables, zesty sauces, and sometimes a hint of spice, creating a perfect balance of taste and texture.

They’re easy to prepare and can be enjoyed any time of the year, making them a popular choice for family gatherings, casual dinners, or even a special occasion. In Chile, you might find these tacos served at coastal eateries, where the fish is freshly caught and cooked to perfection.

The secret to delicious fish tacos lies not only in the quality of the fish but also in the freshness of the toppings and the tortillas used. Whether you prefer grilled, fried, or baked fish, this recipe will guide you through creating mouthwatering tacos de pescado that will impress your family and friends.

Ingredients (Serves 4-6)

• 1 lb (450g) white fish fillets (such as cod or tilapia)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 eggs
• 1/2 cup milk
• 2 cups shredded cabbage
• 1 ripe avocado, sliced
• 1 cup salsa (mild or spicy, based on preference)
• 8-10 corn tortillas
• Lime wedges for serving
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into strips or bite-sized pieces, depending on your preference for taco filling. Season the fish generously with salt and pepper.
2. Set Up Breading Station: In a shallow dish, combine the flour, cornmeal, paprika, cumin, and garlic powder. In another bowl, whisk together the eggs and milk until smooth. This will create your breading station for the fish.
3. Bread the Fish: Dip each piece of fish first into the egg mixture, allowing any excess to drip off. Then, coat it in the flour and cornmeal mixture, ensuring that each piece is evenly covered. Set the breaded fish aside on a plate.
4. Fry the Fish: Heat a large skillet over medium heat and add enough oil (about 1/4 inch deep) to cover the bottom of the skillet. Once the oil is hot, carefully add the breaded fish pieces in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove the fish and place it on a paper towel-lined plate to drain excess oil.
5. Warm the Tortillas: While the fish is frying, warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side, or until they’re pliable. You can also wrap them in foil and place them in a warm oven.
6. Assemble the Tacos: To assemble, place a few pieces of fried fish on each tortilla. Top with shredded cabbage, a few slices of avocado, and a generous spoonful of salsa. Garnish with fresh cilantro if desired.
7. Serve and Enjoy: Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious homemade tacos de pescado with family and friends!

Extra Tips

When making tacos de pescado, feel free to experiment with different types of fish or cooking methods, such as grilling for a healthier option.

Additionally, you can customize the toppings based on your taste—try adding fresh diced tomatoes, pickled onions, or a drizzle of creamy chipotle sauce for extra flavor. The key to great fish tacos is ensuring that the fish is cooked just right, so monitor it closely while frying to achieve that perfect crispy texture.

Arroz Con Mariscos

Arroz Con Mariscos, or seafood rice, is a beloved dish in Chile and many other Latin American countries. This comforting meal combines rice with a medley of fresh seafood, aromatic spices, and vegetables, creating a vibrant and flavorful experience. Traditionally, it’s served during festive occasions and family gatherings, but it’s also easy enough to whip up for a weeknight dinner. The mix of flavors and textures makes this dish a standout, with the briny taste of seafood perfectly complementing the savory rice.

This dish isn’t only delicious but also highly customizable. Depending on what you have available, you can use a variety of seafood such as shrimp, mussels, clams, and squid. The addition of vegetables like bell peppers, peas, and tomatoes enhances the dish’s color and nutritional value. With its enticing aroma and appealing presentation, Arroz Con Mariscos is sure to impress your family and friends.

Ingredients (Serves 4-6 people):

• 2 cups of long-grain rice
• 4 cups of seafood broth (or water)
• 1 pound of shrimp, peeled and deveined
• 1 pound of mussels, cleaned
• 1/2 pound of squid, cleaned and sliced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 cup of peas (fresh or frozen)
• 2 medium tomatoes, diced
• 1/2 cup of white wine
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1/2 teaspoon of saffron (optional)
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Seafood: Start by cleaning and preparing the seafood. Rinse the shrimp, mussels, and squid under cold water. If using mussels, make sure they’re properly cleaned, discarding any that are open or damaged. Set the seafood aside while you prepare the other ingredients.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or paella pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step lays the foundation for the flavor of your dish.
3. Add Vegetables: Once the onions are ready, add the diced red bell pepper and cook for an additional 2-3 minutes until softened. Then, stir in the diced tomatoes and cook for another 2-3 minutes, allowing the tomatoes to break down slightly.
4. Incorporate the Rice: Add the rice to the pot, stirring to coat it with the oil and vegetables. Cook for about 2 minutes, allowing the rice to toast slightly. This step enhances the flavor of the rice and helps it absorb the broth better.
5. Add Spices and Broth: Sprinkle in the paprika, cumin, saffron (if using), salt, and pepper. Pour in the white wine and let it simmer for a minute to allow the alcohol to evaporate. Then, add the seafood broth, stirring to combine all the ingredients. Bring the mixture to a gentle boil.
6. Cook the Rice: Once boiling, reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid frequently, as this will release steam and affect the cooking process.
7. Add the Seafood: After the rice is cooked, gently fold in the shrimp, mussels, and squid. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and the mussels have opened. Discard any mussels that don’t open during this time.
8. Garnish and Serve: Remove the pot from heat and let it sit covered for a few minutes to settle. Fluff the rice with a fork, garnish with fresh cilantro or parsley, and serve with lemon wedges on the side for squeezing over the dish.

Extra Tips: When making Arroz Con Mariscos, it’s crucial to use fresh seafood for the best flavor. Feel free to experiment with different types of seafood based on your preference or availability. Additionally, if you prefer a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the mix. Finally, for added depth of flavor, you can substitute some of the seafood broth with clam juice or fish stock. Enjoy your culinary adventure with this delicious Chilean dish!