Paila marina is a traditional Chilean fish stew made with a variety of fresh seafood, including fish and shellfish, cooked in a shallow earthenware bowl with vegetables and a fish broth. It is typically served with parsley or coriander, heavy cream, and lemon. The dish may contain up to eight different types of seafood and is popular in Chilean restaurants, but may not appeal to those unfamiliar with South American seafood.
Sometimes considered a comfort food, paila marina is a type of traditional Chilean fish stew that contains both fish and shellfish, many of which are cooked and served in their shells. Some seasonings and vegetables are also included in this stew, but the primary ingredients consist of various fresh local seafood. The term paila refers to the type of shallow earthenware bowl in which the stew is usually served.
Garlic and onions are usually found in Paila marina. Carrots, red and green pepper and tomato can also be included. The liquid base is usually a fish stock or broth that is often combined with white wine. Spices are scarce, usually just plain salt and pepper and sometimes paprika.
Any type of white fish can be included in this dish. Cod is suggested, but Patagonian toothfish, known colloquially as Chilean sea bass, is the more popular choice. The toothfish is not actually a species of sea bass and bears only its common name for the benefit of commercial marketing.
A wide variety of shellfish serves as the backbone for Paila’s navy. Mussels and clams, both in their shells, are staples, and scallops and crab, both usually without their shells, are also common. Also in this dish, shelled clams and prawns are often found. More unusual seafood ingredients include octopus or squid, abalone and picoroco, a type of barnacle. Often, the Paila marina will contain seven or eight different types of seafood.
Despite the large number of ingredients, Paila Marina is relatively simple to make. The onion and any other vegetables to be included are heated in olive oil before garlic, salt and pepper are added. The fish and clams are then added, followed by the wine and broth. It is allowed to simmer before the other seafood is included, and the stew is cooked until the clams and shells open. Any shells that do not open once the dish is complete should be discarded before serving.
To serve, the stew is placed in earthenware bowls and can then be heated briefly in the oven. Parsley or coriander and heavy cream often serve as a side dish. Lemons are usually served on the side.
Paila Marina is usually found on the menu in Chilean restaurants. The native dishes, however, are grittier than those found in the United States due to the difference in nutrition of the various shellfish. Thus, those unfamiliar with South American seafood may find the otherwise tasty dish unappealing.
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