Seaweed Stew

Cooking Chilean

Ingredients for Seaweed Stew

For Serves 4-6.

Preparation of Seaweed Stew

1. Soak the seaweed overnight in water with vinegar. Drain and peel the skin, chop in tiny pieces and boil in salted water until tender, about 10 minutes. Remove from water and drain. Reserve 1/2 cup of water.

2. In a saucepan heat the oil and sauté the onions and carrots until soft and brown. Add the potatoes and stir for 2 minutes. Add the seaweed and 1/2 cup cooking water. Simmer for 5 minutes and add the corn, cumin and peas. Simmer 8-10 minutes. Stir in cream and taste for seasoning, add salt and pepper if necessary. Cook to thicken the cream. Serve decorated with sliced hard-boiled eggs and chopped coriander. Sprinkle the bacon over top if desired.

Outstanding Recipes

Salmon Cebiche
Delicious salmon cebiche style.

Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.

Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.