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Type | Stew, soup |
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Course | Main |
Place of origin | Chile |
Region or state | Central Chile, Zona Sur, Chile |
Serving temperature | Hot |
Main ingredients | Seafood, shellfish, fish, shellfish stock, herbs, spices |
Paila marina is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). It usually contains a shellfish stock base cooked with different kinds of shellfish and fish. [1] These are complemented with a variety of herbs and spices such as paprika and parsley. [2]
Onions, carrots, bell peppers tomatoes, fish and shellfish (in the shell) are fried together, fish stock is poured over them and the soup is simmered. [3]
It is traditional for groups of friends or family to go to the local seafood market and enjoy a paila marina, especially the morning after a party, when it is believed to aid recovery from a hangover. [4] On January 1, the historic seafood market Mercado Central de Santiago is one of the busiest places in Santiago; Chilean national newspaper La Nación reported that 28,000 people were expected to visit the market on January 1, 2010. [5] Popular belief also ascribes aphrodisiac properties to paila marina. [6]
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.
Ceviche, cebiche, sebiche, or seviche is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage.
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Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
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