Coastal Chilean Jurel and Cochayuyo Charquicán with Soft-Boiled Merkén Egg

Instructions

1. 1

   1. Soak the dried cochayuyo in plenty of warm water for 20 minutes. Drain, rinse well, and finely chop it. Set aside.

2. 2

   2. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and red bell pepper, and sauté for 6 to 8 minutes until softened.

3. 3

   3. Stir in the garlic, half of the merkén, the cumin, and the oregano. Cook for 1 more minute, stirring, so the spices release their aroma.

4. 4

   4. Add the potatoes, squash, and chopped cochayuyo. Mix well so the vegetables are coated with the sautéed base.

5. 5

   5. Pour in the hot broth, add the salt and black pepper, and cook over medium-low heat for 20 minutes, partially covered, until the potatoes and squash are very tender.

6. 6

   6. Meanwhile, place the eggs in a pot of boiling water and cook for 6 minutes for a soft-boiled center. Immediately transfer them to cold water, peel carefully, and set aside.

7. 7

   7. Once the vegetables are soft, mash part of the potatoes and squash directly in the pot with a wooden spoon or masher to create a thick charquicán texture, leaving some chunks intact.

8. 8

   8. Add the peas and the flaked jurel. Cook for 4 to 5 more minutes over low heat, stirring gently to combine without breaking up the fish too much.

9. 9

   9. Turn off the heat and add the lemon juice and chopped fresh cilantro. Adjust salt, pepper, and the remaining merkén to taste.

10. 10

    10. Serve the charquicán piping hot in deep bowls and top each portion with a halved soft-boiled egg. Sprinkle with a little more merkén if desired. To keep it warm before serving, you may cover the pot or place it in the oven at 200 °F / 95 °C for up to 10 minutes.