A very traditional dish, available year around in all the seafood restaurant in Chile. Usually served with white rice and a salad.
Fish with seafood sauce (or salsa Margarita)
for 4
Ingredients:
4 white fish fillets (tilapia, chilean seabass, sole)
1/2 medium onion, diced
200 grams of clean scallops
200 grams of cooked shelled mussels, reserved the broth
200 grams of shrimp cleaned and tail removed
200 grams of squid cut into rings
1/2 cup white wine
3 tablespoons flour
2 cups milk
butter, oil, salt, pepper
tomato sauce, optional
Preparation:
First prepare the sauce in a medium skillet over medium-high heat, heat 1 tablespoon of butter and vegetable oil. Brown the scallops, 1 minute per side seal, remove to a plate.
Add the onion and cook for 5 minutes until translucent, add the squid, scallops, mussels and shrimp, stir and add wine, cook until evaporated. Add the flour and stir well, 1 minute, add milk and stir all the time.
Add salt and pepper, let boil and reduce heat to low and cook for 2 minutes. Taste and adjust seasoning. If you want the sauce to have a pink tone add tomato sauce. Keep on very low heat on a toaster.
Cook fish, in another large skillet heat to medium-high heat 1 tablespoon butter and 1 oil, once hot place the pat dried fish for 3 minutes, turn and cook over medium heat for another 2 minutes, this depends the thickness of the fillets.
Serve immediately with the sauce. Hopefully with rice and a good chilean wine.
The sauce can be reheated by adding a little water and very low heat, stirring.
This is a very popular dessert in Chile, only second to Leche Asada or flan. Semolina is easy to come by and cheap. We, chileans, have a never satisfied sweet tooth and in many families fruit is just a snack never a proper dessert, that and the abundance of grass and cows, I suppose are the reason we have so many milk based desserts. This is one of my favorites.
Semolina pudding and caramel 6-8 people
Ingredients: for caramel,
1 cup sugar
1/4 cup water
for the semolina pudding,
5 cups of milk, whole or 2%
1 teaspoon vanilla extract
1/2 cup granulated sugar or to taste
1 cup semolina
Preparation:
Choose a round baking pan 8' or 9'.
Make the caramel, in a small saucepan place the sugar and water enough to moisten all the sugar, cook over high heat until it begins to change color and turn brown, reduce heat and stare at the pot, when it reach a tea-colored remove and dump into the baking pan, turning a little in a way that it covers the whole bottom. No worry if it solidifies.
In a medium saucepan, place milk, sugar and vanilla, cook over medium-high heat, stirring with a round whisk until the sugar dissolves. When it boil, lower the heat to low and begin adding the semolina in a steady rain, whisk all the time, is going to thicken quickly, let it boil again, cook for 1 minute stirring all the times.
Pour over the caramel and let cool in the pan, refrigerate a few hours before unmolding and serving.
