Seafood Soup
2 tbsp vegetable oil
1 Spanish onion, sliced
2 cloves garlic, minced
6 potatoes, peeled and cut in matchstick-size pieces
3 tomatoes, cut in wedges
1/2 tsp ground cumin
Pinch each dried oregano and paprika
1 lb Chilean black sea bass, cut into chunks
1 lb scallops, halved
1 lb large shrimp
1/2 lb mussels, debearded (discard any that do not close when tapped)
1/2 lb clams (discard any that do not close when tapped)
1 crab
In stockpot, heat oil over medium-high heat; sauté onion and garlic.
Add potatoes and 4 cups of boiling water. Cook for 5 minutes. Add tomatoes, cumin, oregano and paprika; cook for 20 minutes. Add another 4 cups boiling water.
Add sea bass, scallops, shrimp, mussels, clams and crab. Cook until fish is translucent, scallops are firm and mussels and clams are closed. Discard any mussels and clams that have not closed. Ladle into bowls.
Pastel de Choclo/Corn Pie
6 cobs corn
1 egg, lightly beaten
1/4 cup chopped fresh basil
2 tbsp vegetable oil
1 lb ground beef
Pinch each ground cumin, dried oregano, paprika and salt
1 onion, chopped
2 cups cold cooked shredded chicken
4 hard-cooked eggs, sliced
1/2 cup black olives, halved
Granulated sugar
Slice kernels off corn cobs. Using hand mixer or food processor, pulse corn in batches, adding water or milk if necessary, until consistency of wet paste. In large saucepan, cook corn, stirring constantly to avoid burning. Just before finished cooking, stir beaten egg into 1 cup of the corn; stir back into saucepan and cook for 5 minutes longer. Stir in chopped basil.
Meanwhile, in skillet, heat half of the oil over medium-high heat; add ground beef, cumin, oregano, paprika and salt. Cook, breaking up with spoon, until beef is no longer pink.
Meanwhile, in separate skillet, heat remaining oil over medium-high heat; sauté onion. Stir in cooked ground beef.
Spread beef mixture in bottom of large casserole. Top with layer of chicken, sliced eggs and black olives. Spoon corn on top. Sprinkle sugar over top. Broil just until top is brown and bubbling.
METRIC VERSION
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