September was Chile’s national celebration month. An important part of the festivities is special food preparations. We decided to share a few of them with you.
Northen Chile / CALAPURCA
La calapurca is a dish inherited from Chile’s northern indeginous culture. This soup is drank during comunal cereonies by the Aymaras y mestizos, especially after the celebrations are finished at the end of a long evening.
Central Chile / CALDILLO DE CONGRIO
Our 4 thousand kilometers of coastline allow us to enjoy a host of top quality seafood. Encourage yourself with this delicious marine recipe that inspired the poet Pablo Neruda to create one of his best known works, the “Oda al Caldillo de Congrio”.
In a large pot heat the oil over medium heat. Add the onions and color chili and cook until soft but not golden. Add the tomatoes, bay leaf, parsley, wine, milk and fish broth. Season with salt and pepper; Bring to a boil over medium heat, reduce heat and cook over low heat for 30 minutes. Add the fish and shrimp and continue cooking over low heat until the fish becomes opaque, 10-15 minutes. In a small bowl beat the cream with the yolk and gradually pour some of the hot soup to the yolk mixture; pour the mixture into the soup and heat the caldillo without letting it boil. Serve the stew immediately distributing a piece of fish by potion and seafood and sprinkle with chopped parsley.
Southern Chile / CHUPE DE CENTOLLA
We moved to the southern tip of Chile to see one of its emblematic dishes. The Magellanic spider crab is a true luxury and it makes the weight of species as highly prized as lobster. Prepare your kitchen for this delicious dish where the protagonist is the king of Chilean crustaceans.
In a saucepan heat the oil over medium heat with the colored pepper and cook the garlic and onion until soft, without browning. Add, stirring, the oregano and fish stock and bring to a boil. Preheat the oven to medium-high temperature (190 ° C). Add to the mixture the crab meat, bread soaked with the milk, 3 tablespoons of grated cheese and butter; cook over medium heat, stirring until the mixture thickens. Season and add the cream, stirring. Pour the mixture into a baking dish, sprinkle the surface with the rest of the grated cheese and bake until browning the surface. Serve hot.
We thank Sabores de Chile for all these wonderful recipes.