2 pounds cod, cut into 4 steaks
salt
1/4 cup lemon juice
2 carrots,scraped and thinly sliced
2 pounds small potatoes,peeled and thinly sliced
2 medium onions,halved and thinly sliced
2 cloves garlic,chopped (optional)
freshly ground pepper
1/4 teaspoon oregano
1 cup dry white wine
4 cups fish stock
4 tablespoons olive oil

Methods:

Put the fish steaks into a casserole, preferably earthenware, large enough to hold them in a single layer. Season with salt and the lemon juice. Cover with a layer of carrots, then a layer of half the potatoes, then the onions and garlic, and the rest of the potatoes. Season with salt, pepper, and oregano. Pour in the wine, fish stock, and olive oil. Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes. Serve in soup bowls accompanied by crusty bread and butter. With the addition of dessert, or cheese, this makes a splendid lunch or dinner.

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• caldillo de congrio chilean seafood stew recipe

1 lb Jersualem artichokes (or “sunchokes”)
1 x onion finely chopped
4 cup vegetable or chicken stock
Salt to taste
Freshly-ground white pepper to taste
1/2 cup heavy cream

Garnish:
1 tbs minced cilantro or parsley (to 2 tbsp)

Method :

* Peel the sunflower rhizomes and slice them thinly.Put them in a medium saucepan with the onion and stock – bring to a boil and simmer,covered,about 30 minutes.
* Puree in a blender,solids first,then pour back into the saucepan.Season to taste with salt and pepper,stir in the cream,and reheat.
* When ready to serve,ladle into individual bowls.Pour 2 tablespoons of cream in the middle of each bowl and swirl in a figure eight.Top with minced cilantro or parsley.

1 sm green cabbage – (abt 1 lb) finely shredded
2 med potatoes peeled,sliced thin,and cut into fingers
1 lrg leek washed,and sliced finely
4 tbs butter
6 cup vegetable or chicken stock
Salt to taste
Freshly-ground white pepper to taste
1 cup coarsely-grated Muenster cheese

Method :

* Melt the butter over medium heat in a Dutch oven. When bubbly, stir in the cabbage, potatoes, and leeks – tossing with a wooden spoon for about 4 to 5 minutes until the cabbage and leeks are wilted. Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 minutes, until the cabbage is tender.
* When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
* Serve hot as a first course to 6 people – or a light meal to four.

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• chilean cabbage soup

500 grs. (½ lb.) stewing meat, in cubes
3 teaspoons oil
2 cups potatoes, peeled and diced
1 cup pumpkin, diced
½ cup carrots diced
½ cup green beans, diced
½ cup fresh peas
½ cup fresh or canned fava beans, peeled
½ cup corn kernels
Salt and pepper
1 tablespoon rice
1 egg yolk
Lemon juice

Methods:

In large saucepan boil 2 quarts of water;add meat and cook over low heat 1 hour.Drain and reserve broth and meat.In saucepan heat oil and sauté the cooked meat; set aside.In the same pot sauté potatoes,pumpkin,carrots,green beans,peas,fava beans and corn for 2-3 minutes; season with salt and pepper. Add reserved broth,meat and rice. Cook over low heat until the rice is cooked, 30 minutes.In a soup tureen beat egg yolk; pour the hot soup and mix well. Serve hot with lemon juice.

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• chilean soup
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• carbonada recipes
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• vegetable and meat soup (carbonada) recipe

4 cup Chicken broth
1 cup Sauvignon Blanc or other dry white wine
½ cup Whipping cream
1 teaspoon Fennel seed
¾ teaspoon Fresh thyme leaves, or dried
1½ pounds Potatoes, * see note
2 Heads fennel, (3 1/2 to 4″ wide)
½ pounds Mussels in shells
¾ pounds Shrimp, (16-20 count)
1 pounds Chilean sea bass

Methods

1. In a 6- to 8-quart pan, combine broth,wine,cream,fennel seed, and thyme.

2. Peel potatoes and thinly slice into pan.Cover pan and turn heat to high.

3. Trim tops from gennel and save the feathery greens.Trim off root ends, bruised areas, and coarse fibers from sides of fennel. Rinse and thinly slice fennel and add to soup. When mixture boils, reduce heat and simmer until potatoes are very tender when pierced, about 20 minutes.

4. Meanwhile, rinse feathery fennel greens and chop.

5. Scrub mussels and pull off beards.

6. Shell, devein, and rinse shrimp.

7. Cut sea bass into 1-inch chunks.

8. When potatoes are tender,add mussels.Cover and simmer 3 minutes.Add shrimp and sea bass and simmer until mussels open, 3 to 5 minutes more.Ladle into bowls and sprinkle with reserved fennel greens.

2½ pounds Chicken pieces
1 Onion peel left on & halve
1 Stalk celery with leaves
1 Carrot halved
2 Cloves garlic
4 ounce Slab bacon remove rind & dice
1 medium Onion diced
3 tablespoon Flour
1 pounds Idaho potatoes diced
2 tablespoon Fresh thyme leaves chopped
1 cup Half and half
8 Sprigs parsley
6 Black peppercorns
1 Bay leaf
1 large Fresh thyme sprig
Salt
3 cup Corn kernels
Salt and pepper
4 Plum tomatoes peel,seed & dice
1 Avocado diced
1 teaspoon Lime juice
⅓ cup Parsley coarsely chopped

Methods:

Broth Chowder For the broth, place the chicken pieces and remaining broth ingredients except the salt in a large heavy pot. Add just enough water to cover. Bring to a low boil, reduce the heat to medium-low, and simmer, partially covered, skimming any foam, for 30 minutes. Salt the broth to taste and continue to cook uncovered until the chicken is cooked through, 20 minutes longer. Remove the chicken from the broth and let stand until cool enough to handle. Discard the skin and shred the meat from the bones. Place the chicken in a bowl, cover, and refrigerate until ready to use. Strain the broth and measure 6 cups for the chowder. Refrigerate or freeze the remaining broth for another use. For the chowder, cook the bacon over low heat about 5 minutes. Add the onion and cook, stirring, until wilted, about 10 minutes. Do not brown. Sprinkle in the flour and cook, stirring constantly, another 5 minutes. Add the reserved broth and stir until blended with the flour. Add the potatoes and thyme. Cook, stirring occasionally, over medium low heat until the potatoes are just tender, about 10 minutes. Off the heat, stir in the half-and-half, corn and shredded chicken. Cook, stirring, over low heat for 5 minutes. Season generously with salt and pepper. Before serving, reheat the soup over low heat. Stir in the tomatoes, avocado, lime juice, and parsley and serve immediately.

4 Cups Chicken broth
500 Grs. (1Lb.) Zucchini finely sliced
2 Large, ripe avocados, peeled and seeded
1/2 Cup plain yogurt
3 Tablespoons Lemon juice
2 Teaspoons Worcestershire sauce
3/4 Teaspoon ground coriander
Salt
1/2 Teaspoon sugar
Dash of Tabasco
1 Cup tomatoes seeded and chopped

Methods:

In saucepan heat chicken broth. Add Zucchini and simmer until very soft, 10 minutes. Remove zucchini from pan with slotted spoon and reserve cooking liquid. In food processor or blender puree zucchini with avocados.

In saucepan put the puree and stir in the yogurt, lemon juice, Worcestershire sauce, Coriander, salt, sugar, Tabasco and reserved cooking liquid. Heat thoroughly but do not boil. Spoon into soup bowls and garnish with the tomatoes.

How visitors found this page:

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• chilean zucchini stew
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• chillian zuccini soup

* 3 Tablespoons Olive Oil
* 4 Large Onion — Chopped
* 2 Tablespoons Paprika
* 1 Small Winter Squash — Chopped
* 1/2 Pound Beef Jerky — Chopped
* 1 Teaspoon Cumin
* 1 Teaspoon Oregano
* 6 Cups Beef Broth
* Salt And Pepper — To Taste
* 8 Medium Eggs
* 2 Tablespoons Parsley — Chopped
* 1 Lemon Lemon Juice
* 1 Orange Orange Juice

Directions

Saute onion, squash and paprika in oil for 10 minutes. Add jerky, cumin, oregano and broth. Simmer for 25 minutes. Season with salt and pepper. Poach eggs in water for 5 minutes. Stir in lemon juice and orange juice to the soup. Simmer for 1 minutes. Place an egg in a soup bowl, top with soup and sprinkle with parsley. Serve.

* 1 Cup Bread Crumbs
* 1 Cup Milk
* 1 Small Pumpkin Or Squash — cubed
* 1 Tablespoon Olive Oil
* 2 Teaspoons Spanish Paprika
* 4 Medium Onions — sliced
* 1/2 Pound Beef — roasted & CHOPPED
* 1 Teaspoon Oregano
* Salt And Pepper — to taste
* 1 Teaspoon Cumin
* 4 Cups Beef Stock
* 8 Large Hard-Boiled Eggs — peeled
* 2 Large Seville Oranges
* 1 Tablespoon Fresh Parsley — chopped

Directions

Preheat oven to 450*. Soak bread in milk 5 minutes. Roast pumpkin in oven 20 minutes. Saute onion and paprika in oil until tender. Add beef, oregano, pepper, salt and cumin. Saute 1 minute. Transfer to stock pot. Add stock simmer 20 minutes. Puree pumpkin, bread and milk, add to soup. Add orange juice, bring to boil. Submerge peeled hard-boiled eggs in soup.

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• valdiviano recipe
• recipe for valdiviano chile

* 3 Cups White Beans — Cooked
* 1 Medium Bay Leaf
* 1 Cube Chicken Bouillon — Crushed
* 7 Cups Chicken Broth
* 3 Tablespoons Olive Oil
* 1 Medium Onion — Chopped
* 1 Small Winter Squash — Chopped
* 1 Medium Carrot — Chopped
* 8 Cloves Garlic — Chopped
* 1 Teaspoon Paprika
* 1 Teaspoon Cumin
* Salt And Pepper — To Taste
* 2 Tablespoons Parsley — Chopped

Directions

Saute onion, squash, carrot, garlic, paprika and cumin in oil for 6 minutes. Add bay leaf, bouillon cube and broth. Simmer for 30 minutes. Remove bay leaf. Add beans, salt and pepper. Simmer for 5 minutes. Soup may be pureed at this point if desired. Sprinkle with parsley and serve.

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• sopa de porotos recipe
• sopa de poroto recipe
• sopa de porotos