Gratinated Corn, Pomfret and Clam Chilean Cazuela with Merkén Marraqueta Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Rinse the clams and let them drain well. Season the pomfret with half of the salt, the black pepper, and the lemon juice.

2. 2

   Heat 1 tablespoon of vegetable oil in a wide pot over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic, dried oregano, and 1 teaspoon merkén, and cook 1 minute more.

3. 3

   Add the potatoes, winter squash, and corn kernels. Stir for 2 minutes so they absorb the flavor of the sauté. Pour in the hot broth and white wine. Cook over medium heat for 12 to 15 minutes, until the potatoes and squash are almost tender.

4. 4

   Add the clams, cover the pot, and cook for 4 to 5 minutes until they open. Discard any that do not open. Then carefully add the pomfret portions and cook over low heat for 4 more minutes.

5. 5

   Remove from the heat. Stir in the cream and half of the parsley. Taste and adjust with the remaining salt if needed. Transfer the cazuela to one baking dish or 4 individual ovenproof bowls.

6. 6

   In a small skillet, melt the butter with the remaining tablespoon of vegetable oil. Add the crumbled marraqueta bread and the remaining teaspoon of merkén, and toast for 3 to 4 minutes, stirring, until golden and crisp.

7. 7

   Top the cazuela with the grated chanco cheese and then the merkén marraqueta crumbs. Bake at 220 °C / 425 °F for 8 to 10 minutes, until the top is bubbling and lightly browned.

8. 8

   Remove from the oven, let rest for 5 minutes, and finish with the remaining chopped parsley. Serve hot, making sure each portion includes pomfret, clams, broth, potatoes, squash, and corn.