Thursday, 3 July 2014

World Cup Food Challenge, Chilean Fish Stew, Chile

I've seen a few World Cups in my time on this little spinning rock. France 98 was the first proper one, finally being old enough to appreciate the beautiful game and it's highs (Michael Owen vs Argentina) and its lows (Why Beckham, Why?). Since the, like most England supporters the belief has waned and now it's a case of when not if, we get dropped out of a major tournament.

Since we failed to qualify for Euro 2008, I've enjoyed watching tournaments more when not paying much attention to England and holy hell has Brazil 2014 been an enjoyable tournament. there have been few teams that have not come flying out of the box in terms of goals, attacking football and just sheer brilliance.

Brazil vs Chile proved no exception, brilliant end to end football from a team highly tipped for the title on their home turf and the underdogs who took the game straight to them. Of course it went to penalties, that stomach churning 10 minutes of impending doom (for England fans anyway) and it just wasn't to be, the underdogs fought bravely but were beaten in the end.

But their food lives on while their World cup dream dies and my choice for the final Chilean meal was inspired.

There is always one recipe that stands out during these types of challenges and this Chilean Fish Stew is the one that has stood out by a nautical mile.

Soft flaky fish in a creamy spicy, tomatoey fish broth made into a filling meal with the addition of new potatoes complimented by fresh herbs, It's heaven in a bowl.

The original recipe gave measurements in cups, which is the most idiotic measuring system on the planet so instead I just  took the ingredients and went with it.

This recipe traditionally uses Conga eel but any firm white fish will do and feel free to throw in some shellfish as well if you like.

400g white fish, in chunks
1 onion, thin slices
2 cloves of garlic
400g cherry tomatoes, chopped
200g new potatoes, halved
1 heaped tsp of hot smoked paprika
1 small bottle of white wine (187ml)
half a litre of fish stock
half a bunch of parsley
salt and pepper
small pot of double cream
handful of fresh coriander

Fry the onion and garlic together until soft, about 5 minutes.
Add the tomatoes and cook for a few minutes until soft and starting to break down.
Stir in the paprika.
Pour in the wine, stock , potatoes and parsley and simmer for 20 minutes until soft.
Pour in the cream and season to taste.
Add the fish and cook gently for a few minutes until cooked through.
Serve with coriander sprinkled on top.



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