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Fish, Americas

Paila marina (Chilean seafood soup)

Paila marina is a Chilean seafood soup, for 4 people, ready in 45 minutes, easy to make, around €5.40 per serving. Its success depends on the broth, flavored with garlic and white wine and enriched with the strained juice from the shellfish, without a trace of sand.

Tonight, the soup of the Chilean Pacific, a broth of mussels, shrimp and fish with white wine and garlic.

Paila marina (Chilean seafood soup)
Total time
45 min
Difficulty
Easy
Cost per person
€5.40
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Paila marina is the bowl you serve steaming hot, shells and all. The broth carries the briny taste of mussels and clams, softened by stewed tomato and sharpened with raw garlic and sweet paprika. The fish and shrimp go in last, for just a few minutes, and stay tender.

It's a weeknight dish that feels like a weekend one, since it comes together in a single pot and gets eaten with your hands for the shellfish. Have some toasted bread ready for dipping, and napkins. Younger kids might prefer it without the shells, with the meat pulled out before serving.

The ingredients

4 people

Fish counter

  • Mussels 800 g
  • Clams 400 g
  • Peeled shrimp 300 g
  • White fish fillets 300 g

Pantry

  • Dry white wine 20 cl
  • Sweet paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Onion 1
  • Tomatoes 2
  • Fresh cilantro 6 sprigs

Bakery

  • Bread 4 slices

Allergens Mollusks, Shellfish, Fish, Gluten

The step by step recipe

  1. Open the mussels and clams with the white wine in a large covered pot, then strain the juice. 8 min

    Discard any that stay closed.

  2. Sauté the onion, garlic and diced tomatoes in the oil with the sweet paprika. 10 min

    Let them stew down, they feed the broth.

  3. Add the strained juice and a little water, and let it simmer. 8 min

    Don't salt before tasting, the shellfish juice is already salty.

  4. Add the fish in pieces and the shrimp, and let it cook gently. 5 min

    The shrimp cook in just a few minutes.

  5. Put the shellfish back in, add the cilantro and serve with toasted bread.

    Have a bowl ready for the empty shells.

Our tips to get it right

  • Pick mussels and clams that are tightly closed, and discard any that stay shut even after cooking.
  • Let the shellfish cooking liquid settle for a few minutes before straining it, so the sand sinks to the bottom.
  • Add the fish last and watch it closely, it falls apart fast if it cooks too long.

The variations

  • Swap the clams for cockles or other small clams, depending on what your fishmonger has.
  • For a shellfish free version, double the fish and shrimp and keep the white wine and garlic broth.
  • To save time, use a bag of frozen mixed seafood, already shelled, and add it straight to the hot broth.

What to serve it with

  • Toasted bread for dipping
  • A glass of the same dry white wine
  • A simple green salad

Storage

The broth keeps for 1 day in the fridge in a sealed container, no longer, since cooked seafood doesn't hold well. Freezing isn't recommended, the shellfish and fish would turn rubbery. Reheat gently over low heat, without boiling, so the seafood doesn't toughen.

Questions about this dish

Can you make paila marina ahead of time?

You can make the garlic and tomato broth several hours ahead. Add the shellfish, fish and shrimp only right before serving, so they stay tender.

Can you replace the white wine?

You can swap the white wine for fish stock or water with a splash of lemon juice. The flavor will be slightly less rounded, but the dish still works.

How do you keep sand out of the broth?

Always strain the shellfish cooking liquid through a fine cloth or a coffee filter. Let it settle for a few minutes first too, so the sand drops to the bottom.

Can you use a different white fish?

Yes, cod, hake or pollock all work well, as long as the fillets are firm. Avoid delicate fish, which falls apart completely during cooking.

How long does it take to make a paila marina?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a paila marina?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a paila marina cost?

About €5.40 per serving, or €21.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, shellfish, fish, gluten. Always check the labels of the products you buy.

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