Curanto en Olla (Chilean Seafood Casserole)

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for this one:

One of the guests at a dinner party was a surgeon, and as the host
carved the turkey he kept up a teasing commentary. "How am I doing,
Doc? Don't you like my technique? Do you think I'd make a good
surgeon?"

The surgeon took it all in good spirit, and when the meat was carved,
he said quietly, "Okay, that was pretty good. Now let's see you put
it all back together again."

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            TODAY'S RECIPE
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The "curanto" is a traditional Chilean meal similar to a New England
clambake or Hawaiian luau. A pit is lined with hot rocks and layers
of seafood, potatoes, beans, and a whole suckling pig are covered
with leaves and allowed to cook for several hours. This version, "en
olla" or "in a pot," is a kitchen adaptation.

Curanto en Olla (Chilean Seafood Casserole)

1 bottle (750 ml) dry white wine
1 whole head of garlic, sliced in half horizontally
1 chicken cut into 6-8 pieces
1 lb (450 g) mussels, debearded
1 lb (450 g) clams
1 lb (450 g) Spanish-style chorizo links
6-8 smoked pork chops
6-8 medium potatoes
1 lb (450 g) fillets of haddock, cod, or other firm white fish
1 lb (450 g) shrimp in their shells
Salt and freshly ground pepper to taste
2 Savoy cabbages
Chopped fresh parsley for garnish

Place half the wine and all the garlic in a large, heavy pot and bring
to a simmer over moderate heat. Add the chicken skin side down,
mussels, clams, chorizo, pork chops, potatoes, fish fillets, and shrimp
in layers in the order listed. Add the remaining wine, season with
salt and pepper, and cover everything with several layers of cabbage
leaves. Cover tightly and simmer for 1 1/2 to 2 hours. Transfer the
meats, seafood, and potatoes (discard the cabbage and garlic) to a
serving platter or individual dinner plates and serve the liquid, garnished
with chopped parsley, in soup bowls. Serves 6 to 8.
Received on Thu Sep 30 13:59:53 2004