Seaweed Stew

Cooking Chilean

Ingredients for Seaweed Stew

• 6 oz. dry seaweed
• 1 tablespoon vinegar Salt
• 1 tablespoon oil
• 1 onion, finely sliced
• 2 carrots, finely sliced
• 4 potatoes, par-boiled and cubed
• 1/2 cup water from cooking the seaweed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 cup peas
• 1/2 cup creamPepper
• 2 hard-boiled eggs
• 2 tablespoons coriander, chopped
• 3 slices bacon, fried and crumbled (optional)

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.