Meat and fish stew

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

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.