Paila marina

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Paila marina
TypeStew, soup
CourseMain
Place of originChile
Region or stateCentral Chile, Zona Sur, Chile
Serving temperatureHot
Main ingredientsSeafood, shellfish, fish, shellfish stock, herbs, spices

Paila marina is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). It usually contains a shellfish stock base cooked with different kinds of shellfish and fish. These are complemented with a variety of herbs and spices such as paprika and parsley.

Preparation

Onions, carrots, bell peppers tomatoes, fish and shellfish (in the shell) are fried together, fish stock is poured over them and the soup is simmered.

Paila marina is a fish soup common in Chile. A paila is an earthenware bowl.

Traditions

It is traditional for groups of friends or family to go to the local seafood market and enjoy a paila marina, especially the morning after a party, when it is believed to aid recovery from a hangover. On January 1, the historic seafood market Mercado Central de Santiago is one of the busiest places in Santiago; Chilean national newspaper La Nación reported that 28,000 people were expected to visit the market on January 1, 2010. Popular belief also ascribes aphrodisiac properties to paila marina.

In popular culture

See also

References

  1. ^ What is paila marina www.wisegeek.com. Retrieved 17 February 2013.
  2. ^ La salvadora paila marina Renata Robbio, emol.com (website of El Mercurio newspaper), 12 February 2010. Retrieved February 2013.
  3. ^ La salvadora paila marina Renata Robbio, emol.com (website of El Mercurio newspaper), 12 February 2010. Retrieved February 2013.
  4. ^ La salvadora paila marina Renata Robbio, emol.com (website of El Mercurio newspaper), 12 February 2010. Retrieved 17 February 2012.
  5. ^ Mercado Central espera más de 28.000 mil personas el 1 de enero Jose Antonio Torres, www.lanacion.cl, 31 December 2009. Retrieved 17 February 2013.
  6. ^ Comida afrodisiaca Archived 2016-03-04 at the Wayback Machine La Cuarta, 16 November 2003. Retrieved 17 February 2013.
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