Curanto with Seafood and Vegetables

Ingredients

• 2 pounds (900g) mussels, cleaned and debearded 2 pounds (900g) mussels, cleaned and debearded
• 1 pound (450g) clams, scrubbed 1 pound (450g) clams, scrubbed
• 1 pound (450g) firm white fish fillets, such as cod or haddock 1 pound (450g) firm white fish fillets, such as cod or haddock
• 1 pound (450g) baby potatoes, halved 1 pound (450g) baby potatoes, halved
• 2 ears of corn, husked and cut into thirds 2 ears of corn, husked and cut into thirds
• 1 pound (450g) pork shoulder, cut into chunks 1 pound (450g) pork shoulder, cut into chunks
• 4 sausages, such as chorizo or smoked sausage 4 sausages, such as chorizo or smoked sausage
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 4 nalca leaves or banana leaves (for stovetop cooking) 4 nalca leaves or banana leaves (for stovetop cooking)
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• Pebre, for serving Pebre, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the mussels and clams. Cook until the shells open, then remove from the pot and set aside.
2. 2.
   In the same pot, add the fish fillets and cook until they are opaque and flake easily. Remove from the pot and set aside.
3. 3.
   In a separate pot, boil the potatoes and corn until they are tender. Drain and set aside.
4. 4.
   In a large skillet, heat some oil over medium heat and add the pork shoulder. Cook until browned on all sides, then remove from the skillet and set aside.
5. 5.
   In the same skillet, cook the sausages until they are browned. Remove from the skillet and set aside.
6. 6.
   In the same skillet, sauté the onion, carrots, and bell pepper until they are softened.
7. 7.
   If using nalca leaves, heat them over an open flame to soften and make them pliable.
8. 8.
   In a large pot or Dutch oven, layer the ingredients starting with the nalca leaves or banana leaves at the bottom. Add a layer of potatoes, corn, seafood, meats, and vegetables. Repeat the layers until all the ingredients are used.
9. 9.
   Season each layer with salt and pepper.
10. 10.
    Cover the pot with a lid and cook over low heat for about 1 hour, or until all the flavors have melded together and the meats are tender.
11. 11.
    Serve the Curanto hot, accompanied by pebre.

Treat your ingredients with care...

• Mussels and clams — Make sure to clean and debeard the mussels before cooking. Discard any mussels or clams that do not open after cooking.
• Fish fillets — Use firm white fish fillets that hold their shape well during cooking. Avoid delicate fish varieties that may break apart easily.
• Nalca leaves or banana leaves — If using nalca leaves, heat them over an open flame or blanch them briefly in boiling water to soften and make them more pliable. If unavailable, banana leaves can be used as a substitute.

Tips & Tricks

• To enhance the smoky flavor, you can add a small amount of liquid smoke to the cooking liquid.
• If nalca leaves or banana leaves are not available, you can use parchment paper to line the pot and create a similar effect.
• Serve the Curanto with crusty bread to soak up the flavorful broth.
• Feel free to customize the meats and vegetables according to your preferences and availability.
• Leftover Curanto can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Curanto in large communal bowls, allowing everyone to help themselves to the seafood, meats, and vegetables. Provide small bowls of pebre on the side for guests to add as desired. Accompany the dish with crusty bread and a refreshing salad.

Presentation advice

Present the Curanto in a rustic and inviting manner, showcasing the vibrant colors of the seafood, meats, and vegetables. Garnish with fresh herbs, such as cilantro or parsley, for a pop of green. Serve in traditional Chilean pottery or earthenware for an authentic touch.