Classic Chilean Paila Marina

1.Heat the olive oil in a large, heavy-bottomed pot or traditional clay paila over medium heat.

2.Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.

3.Stir in the chopped tomato, smoked paprika, oregano, cumin, red pepper flakes (if using), and bay leaf. Cook for 3-4 minutes until the tomato breaks down and the mixture is aromatic.

4.Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.

5.Add the fish stock and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

6.Season the broth with salt and freshly ground black pepper to taste. Remove the bay leaf.

7.Add the fish pieces to the simmering broth and cook for 2 minutes.

8.Add the mussels and clams, cover the pot, and cook for 3-4 minutes until the shells begin to open.

9.Add the shrimp and cook for an additional 2-3 minutes, just until the shrimp turn pink and all the shellfish have opened. Discard any unopened shells.

10.Taste and adjust seasoning if needed. Stir in the chopped parsley.

11.Ladle the stew into pre-warmed clay bowls or deep soup plates. Garnish with fresh cilantro leaves if desired and serve immediately with lemon wedges on the side.