Meat and fish stew

Name: Meat and fish stew (Pulmay)
Yield: Serves 6
Cuisine: Chilean
Ingredients: 4 onions, peeled and cut into thick rings; 1.25 ml/½ tsp dried oregano; 2 cabbages, washed and separated into leaves, discarding any tough or brown leaves; 2 fresh coriander (cilantro) sprigs; 2 garlic cloves, finely chopped; 6 small chicken pieces; 1 kg/2¼ lb littleneck clams, cleaned (discard any that are not tightly closed); 3 thick fillets of white fish, such as hake or tilapia; 1 kg/2¼ lb mussels, cleaned and ‘debearded’ (discard any that are not tightly closed); 1 kg/2¼ lb mussels, cleaned and ‘debearded’ (discard any that are not tightly closed); 6 smoked pork chops; 10 small potatoes, washed; 2 cabbages, washed and separated into leaves, discarding any tough or brown leaves; 3 smoked sausages; hot chilli sauce, and Tomato and Onion Salad, to serve; salt and ground black pepper; hot chilli sauce, and Tomato and Onion Salad, to serve; 750 ml/1¼ pints/3 cups dry white wine; salt and ground black pepper; 3 thick fillets of white fish, such as hake or tilapia; 3 thick fillets of white fish, such as hake or tilapia

Pulmay

Preparation info

Serves
6

Difficulty
Medium

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

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.

Ingredients

Americas
Chile
Chiloé Island
Main course

Ingredients

Method