Go Back Email Link
–+ servings

Charcoal-Grilled Valparaiso Seafood Stew with Leafy Greens

No ratings yet
Experience the vibrant taste of the Pacific with this Charcoal-Grilled Valparaiso Seafood Stew. Bursting with a medley of fresh seafood and tender leafy greens, this dish captures the essence of traditional home cooking from the coastal town of Valparaiso, Chile. The charcoal grilling adds a wonderful smoky depth to the stew, making it perfect for those who enjoy a bit of adventure in their culinary creations. Feel free to adjust the seafood selection based on what's fresh and available in your area!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: South America
Cuisine: Chilean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g mixed seafood (e.g., shrimp, mussels, clams)
  • 200 g firm white fish (e.g., hake or cod), cut into chunks
  • 1 large onion, diced (approx. 150 g)
  • 2 cloves garlic, minced
  • 400 g diced tomatoes (canned or fresh)
  • 150 ml fish stock
  • 150 ml dry white wine
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • to taste Salt and pepper
  • 200 g leafy greens (e.g., chard or spinach)
  • Fresh cilantro for garnish optional
  • Lemon wedges optional

Equipment

  • Charcoal grill (or grill pan)
  • Large pot or Dutch oven
  • Chef's knife
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons

Method
 

  1. Prepare the grill: Begin by lighting your charcoal grill and allowing the coals to reach a medium-high heat.
  2. Sauté vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
  3. Add tomatoes and seasoning: Stir in the diced tomatoes, smoked paprika, salt, and pepper. Cook for another 5 minutes to allow the flavors to meld.
  4. Add liquids: Pour in the fish stock and white wine, bringing the mixture to a gentle simmer.
  5. Add seafood: Carefully add the mixed seafood and firm fish chunks to the pot. Make sure they are submerged in the liquid. Simmer for 10-15 minutes until the seafood is cooked through and tender.
  6. Grill leafy greens: While the stew is simmering, lightly oil the grill grates. Place the leafy greens directly on the grill, grilling them for 2-3 minutes until they're slightly charred but still vibrant in color.
  7. Serve: Once the seafood is ready, ladle the stew into deep bowls, topping each bowl with the charred leafy greens. Garnish with fresh cilantro and serve with lemon wedges on the side.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 28gFat: 14gSodium: 600mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 4000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

For a perfect stew, don't hesitate to add shellfish that you enjoy or have on hand – such as octopus or squid! If you're looking for a lighter dish, you can reduce the amount of olive oil or use a splash of vegetable broth instead. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, and enjoy the delightful flavors all over again! Happy cooking!

Tried this recipe?

Let us know how it was!