Chilean Style Clambake in a Pot

Recipes of Fish and Seafoods

Chilean Cooking

Ingredients serves 6

• 4 lbs large zapatito mussels
• 2 lbs small mussels
• 4 lbs small cholga mussels
• 6 lbs small clams
• 10 abalone
• 1 female mora crab
• 2 lbs shrimp
• 10 chicken drumsticks
• 10 sea bass fillets
• Salt and pepper
• 4 cloves garlic, minced
• 10 large potatoes, peeled
• 2 large cabbages, leaves separated
• 1 cup oil
• 10 smoked pork chops
• 2 lbs smoked pork rib, cut in pieces
• 2 lbs smoked sausage, cut in pieces
• 2 large onions, sliced
• 1 bottle white wine
• Assorted potato and flour breads to accompany

Preparation

1 Clean the shellfish well. Beat the abalone and cut them in half. Season the chicken and fish with salt, pepper, and garlic. Cook potatoes for 20 minutes and reserve.

2 Pour the oil into a large pot and add the ingredients in layers.

3 Add the white wine, cover the pot tightly and place over high heat. When the contents come to a boil, lower the heat to medium and cook for 1½ hour.

4 Serve accompanied by traditional wheat and potato breads.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

For this dish, with its great concentration of very well-defined flavors that include shellfish, pork, and sausages, I have chosen 2 wines: a reserve Chardonnay with vanilla and a Cabernet Sauvignon-Merlot red blend, with sufficient roundness and softness for the seafood, while maintaining the intensity necessary to accompany the pork.