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Just like the way Chileans dress, the food they make is also very elaborate and colorful. Their food is a mixture of Spanish, European, and native influences with many different spices, flavors, and tastes. Another big influence on the food is the fact that Chile has a huge coastline and a very big variety of fish in their waters. Some examples of these fish and shellfish that are so unique to Chilean waters are the loco, picoroco, and the Chilean sea bass. The food is also very flavorful because agriculture has always been a very important part of Chile’s economy and life and wine is also a very common ingredient in Chilean food because it is one of the things that Chile produces the most of. These foods show the ethnic composition of Chile because a majority of the population is Amerindians, who work on land to develop crops that are used in these foods.
Mixed Seafood Paella
Ingredients:
Olive oil; to cook
4 cup Basmati rice
5 large Shallots; minced
2 tablespoon Minced ginger
2 tablespoon Minced garlic
Salt; to taste
Freshly-ground white pepper; to taste
½ tablespoon Turmeric
7 cup Chicken stock
½ pounds Prince Edward Island mussels; scrubbed
½ pounds Clams; scrubbed(manila; count necks, and little necks)
½ cup White wine
6 ounce Chilean bass; diced 1/2″ thick
6 ounce Salmon; diced 1/2″ thick
6 ounce Halibut; diced 1/2″ thick
2 cup of Snow peas; blanched
Olive oil; to cook
4 cup Basmati rice
5 large Shallots; minced
2 tablespoon Minced ginger
2 tablespoon Minced garlic
Salt; to taste
Freshly-ground white pepper; to taste
½ tablespoon Turmeric
7 cup Chicken stock
½ pounds Prince Edward Island mussels; scrubbed
½ pounds Clams; scrubbed(manila; count necks, and little necks)
½ cup White wine
6 ounce Chilean bass; diced 1/2″ thick
6 ounce Salmon; diced 1/2″ thick
6 ounce Halibut; diced 1/2″ thick
2 cup of Snow peas; blanched
Methods:
In a hot oven-proof skillet coated with olive oil, sautee rice, shallots, 1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning. In a hot large sauté pan coated with olive oil, sauté garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.
In a hot oven-proof skillet coated with olive oil, sautee rice, shallots, 1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning. In a hot large sauté pan coated with olive oil, sauté garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.
Chilean Seafood Bass
Ingredients:
- olive oil
- 4 Chilean sea bass fillets, about 6 ounces each
- salt and pepper
- Cajun or Creole seasoning, or a seasoning combination of your choice
Preparation:
Heat oven to 425°.Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce.
