Classic Chilean Paila Marina

1Heat the olive oil (2 tablespoons) in a large, heavy-bottomed pot or traditional clay paila over medium heat.

2Add the diced onion, garlic (3 cloves), carrot (1 medium), and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.

3Stir in the chopped tomato (1 medium), smoked paprika (½ teaspoon), oregano, cumin, red pepper flakes (if using), and bay leaf (1). Cook for 3-4 minutes until the tomato (1 medium) breaks down and the mixture is aromatic.

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

5Add the fish stock (4 cups) and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

6Season the broth with salt and freshly ground black pepper to taste. Remove the bay leaf (1).

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

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

9Add 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.

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

11Ladle 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.