Meat and fish stew

Pulmay originates from Chiloé Island and is based on the ancient custom of cooking in a pit. Stones are heated in a fire until they are white-hot, then placed in a deep hole. Meat, fish and vegetables are placed on top, with leaves from a local plant dividing the ingredients in layers. Finally everything is covered with hot stones and left for several hours. This recipe is an adaptation that enables the dish to be cooked in a large pot.