World in One City - Chile!
Sopaipillas (Pumpkin Bread)
2 cups of flour
1 cup of zapallo squash (pumpkin)
1/4 of butter
1/4 of warm water
Canola oil for pan-frying
1 teaspoon salt.
Peel, seed, cut squash into chunks. place in a saucepan, cover with water and boil. Cook until the squash is soft.
Mix the flour, butter, salt, squash and water, and kneed until soft, adding a little more flour if necessary.
Roll out the dough to 1/8 inch thick, and cut a 3-4 inch diameter circles.
Poke each circle a few times with a fork to make a holes.
Pour oil into a large, deep skillet and heat over medium-hight heat until hot, place dough circles into oil, cook until lightly browned, 3-4 minutes. drain on paper towels.
Pebre (Salsa for bread)
1cup fresh cilantro leaves
3/4 cup chopped red onion
1or 2 fresh lime juice
1 crushed dry red chilli pepper
1 chopped green chilli pepper
3 garlic cloves, minced
3/4 teaspoon salt
6 cherry tomatoes or 1 tomato (optional)
2 tablespoons extra virgin oil
Combine all the ingredients in a bowl, cover and refrigerate 1 hour
To eat with the sopaipillas, muy rico.
Caldillo de Pescado (Fish Soup)
1 litter of fish stock
1/4 litter of white wine
2 Tablespoons olive oil
2-3 tablespoon of paprika
3 cloves garlic
1 large carrot, chopped
1 green pepper, chopped
1 large white onion chopped finely
2 large tomatoes, peeled and seeded
1 pound of cod, skinned or other fish fillets
1 cup of large shrimp, peeled and deveined
4 larges potatoes, diced
1 cup heavy cream
salt and pepper to taste
Parsley, cilandro, or scallions to garnish
Heat the oil in a large pot and stir in garlic for 1 minute, discard the garlic, add to the oil onion and paprika and sauté until soft. Add green pepper, carrot and cook down over medium heat, about 8 to 10 minutes, add tomatoes cook for 2 more minutes, add salt and pepper, pour in the white wine, cook one or two more minute, add de fish stock, potatoes and brink to boil 16 minutes, add the fish filets and let stew for 5 minutes, add the shrimps for 2 more minutes. stir in cream and garnish with parsley or cilantro or scallions.