Chilean Cocimiento
Cocimiento is a traditional Chilean recipe made with sea products and different cut of meat, cooked in a pot for an hour creating a delicious soup full of flavors.
Now that I live in Chile, I'm having more flashbacks of my childhood when I used live here. About 20 years ago while we were in the countryside, I ate cocimiento and I think it was my first and last time. I have good memories from that day, it was nice to have all the family around cooking together and preparing something that wasn't barbecue. Don't get me wrong I love barbecuebut once in a while is nice to have something different haha.
Since that came to my mind, I talked with my mother's boyfriend who loves to cook and he agreed to show me how to make it. It's not a quick lunch to make since it has to be an hour in the stove, but it's worth it.
A few clarification about this recipe:
- In Chile we have a mix of spices called aliño completo (complete seasoning), if you don't live here you won't be able to get it, but it's just a mixture of ground coriander, cumin, oregano and black pepper.
- If you can't get the shellfish with their shell, you can make it anyway, just keep an eye on the pot while it's cooking, so the meat doesn't stick to the bottom.
How to serve it
There are a few ways to serve it, sometimes it's served as a soup with some of the different meats. In a bowl, you would put some of the broth, then a few clams and mussels, a piece of longaniza, a couple chicken wings and a rib.
Another way to serve it is how we did it this time which is serve everything separated, the chicken wings, pork ribs and longaniza in a dish, the broth in a cup and the shellfish in another dish.
Side dishes
- This dish is usually served with boiled potatoes, but as you know I don't eat carbohydrates, so no thank you.
- Other side dish is Pebre, which is something like pico de gallo. A mix of tomato, green chile, fresh coriander and onion cut into very small pieces and seasoned with oil and salt.
Add lemon juice to the broth and to the shellfish, it's amazing.
I hope you like this recipe and I hope you make it at home especially if you have an army to feed haha
: 30 min.
: 1 h. 30 min.
6 persons
- 1 medium size onion
- 2 garlic cloves
- Half red pepper
- 10 chicken wings
- 3 long longanizas
- 6 pork ribs
- 1 kilo or 12 clams in their shell
- 1 kilo of mussels clams in their shell
- 1 teaspoon of aliño completo (mix of Chilean spices)
- 1 teaspoon oregano
- 2 cups of wine (optional)
- 1 tbsp of lard to fry the vegetables
- Cook the clams and the mussels together in a pot with enough water for about half an hour, there's no need to cover them completely with water.
- Julienne the onion.
- Cut the pepper into big pieces.
- Smash the garlics, there's no need to peel them.
- In a pot put some lard, once it's melted sauté the garlic, onion and pepper.
- Sauté for a couple of minutes and then add the ribs. Flip them over once in a while to brown them evenly.
- Remove the ribs and now add the chicken wings. As we did with the ribs, flip them over to brown them evenly.
- Remove the chicken and place the clams on the bottom of the pot, and then add the mussels together with the cooking water. On top place all the meat including the longaniza. If you want to add wine, do it at this point.
- Cover with a lid and cook it for about an hour.
- After an hour, the cocimiento should be ready.
- : 517.4 kcal
- : 6.18 g
- : 35.21 g
- : 41.51 g
- : 1 : 6
- : 0.31 mg
- : 0.36 mg
- : 5.8 mg
- : 0.99 mg
- : 0.44 mg
- : 11.67 µg
- : 131.47 mg
- : 30.56 µg
- : 67.27 µg
- : 20.71 mg
- : 49.87 IU
- : 1.17 mg
- : 1.84 µg
- : 60.35 mg
- : 0.16 mg
- : 4.65 mg
- : 38.38 mg
- : 488.68 mg
- : 62.94 µg
- : 664.89 mg
- : 3.64 mg
