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March 3, 2022 |

Seaweed Stew

Seaweed Stew | Marca Chile

Autor: Inacap

INGREDIENTES

  • 6 large potatoes
  • 2 cups coarse sea salt
  • 3 tbsp oil
  • 1 medium white onion, chopped
  • 1 garlic clove, finely chopped
  • 3 tbsp red bell pepper, chopped
  • 1 tbsp paprika
  • dried oregano to taste
  • 3 cups cooked cochayuyo (Chilean seaweed), chopped
  • 1 cup pumpkin / squash, cut into strips
  • 1 cup cooked peas
  • spinach leaves, coarsely chopped
  • Salt to taste

INSTRUCCIONES

  • Step 1 – Oven roast the potatoes at medium heat over a bed of coarse sea salt for 25 minutes until soft. Peel and coarsely chop. Set aside.
  • Step 2 – Sauté onion, garlic and bell pepper in a saucepan. Season with salt, paprika and oregano.
  • Step 3 – add pumpkin / squash and cook on low heat until the squash is tender. If necessary, add a little cochayuyo cooking liquid.
  • Step 4 – Add potatoes and cooked cochayuyo and stir.
  • Step 5 – Add peas and spinach leaves. Cook for two minutes. Correct the seasoning to taste. Serve hot with a fried egg on top.

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