Chiloé-Style Potato and Cochayuyo Malfatti in Merkén Mussel Sauce

Name: Chiloé-Style Potato and Cochayuyo Malfatti in Merkén Mussel Sauce
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Chilena
Ingredients: 1 lb 8 oz starchy potatoes; 3 oz dried cochayuyo seaweed; 1 cup / 4 oz grated queso chanco; 3/4 cup / 3.2 oz wheat flour; 1 unit egg; 1 1/4 cups / 6.3 oz white onion; 2 cloves garlic; 9 oz cooked mussel meat; 3/4 cup + 1 tbsp heavy cream; 1 cup fish stock; 1/3 cup white wine; 2 tsp merken smoked chili blend; 1/4 cup fresh parsley; 2 tbsp butter; 1 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp nutmeg; 2 tbsp chives

An original recipe inspired by southern Chilean flavors: tender malfatti made with potato, cochayuyo, and queso chanco, served over a creamy mussel, onion, and merkén sauce. Comforting, coastal, and deeply Chilean.

35 minPrep

40 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g starchy potatoes (peladas and cut en trozos)
80 g dried cochayuyo seaweed (remojado and chopped muy fino)
120 g grated queso chanco (divided)
90 g wheat flour (more extra for formar)
1 unit egg (beaten lightly)
180 g white onion (chopped diced small)
10 g garlic (chopped fino)
250 g cooked mussel meat (reservar also su líquido si está disponible)
200 ml heavy cream (for the sauce)
250 ml fish stock (hot)
80 ml white wine (optional pero recomendado)
4 g merken smoked chili blend (divided)
12 g fresh parsley (chopped fino)
30 g butter (divided)
15 ml vegetable oil
8 g salt (or a taste)
2 g black pepper (freshly ground)
1 g nutmeg (grated)
10 g chives (chopped for terminar)

Nutrition facts

per serving

514 kcal

Calories

24 g

Protein

39 g

Carbs

28 g

Fat

4 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsShellfishFish

Instructions

1
1. Place the potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain well, return them to the hot pot for 1 minute to evaporate excess moisture, then mash until smooth. Let cool slightly for 10 minutes.
2
2. While the potatoes cook, boil the soaked cochayuyo in fresh water for 15 minutes until more tender. Drain very well, chop very finely, and sauté in a skillet with 1/2 tablespoon of butter for 2 minutes to dry it slightly. Set aside.
3
3. In a large bowl, mix the warm mashed potato with the sautéed cochayuyo, 80 g (about 2/3 cup) of queso chanco, the flour, the egg, 1 teaspoon merken, the nutmeg, 1/4 teaspoon pepper, and a pinch of salt. Combine without overworking until you have a soft, slightly sticky dough.
4
4. With floured hands, shape rustic dumplings of about 35 g each and dust them lightly with flour. Place them on a floured tray and refrigerate for 10 minutes so they firm up.
5
5. In a wide skillet or shallow pot, heat the oil with the remaining butter over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Add the garlic and cook 1 minute more.
6
6. Stir in the white wine and cook for 2 minutes to reduce slightly. Add the fish stock and cream, mix well, and simmer over medium-low heat for 5 minutes. Add the mussels, the remaining merken, half of the parsley, 1/4 teaspoon pepper, and salt to taste. Cook 3 minutes more, without boiling hard, until the sauce is creamy.
7
7. Bring a large pot of water with a pinch of salt to a gentle boil. Cook the malfatti in batches for 3 to 4 minutes; once they float, leave them for 30 seconds more and remove with a slotted spoon.
8
8. Preheat the oven to 220 °C / 425 °F. Transfer the cooked malfatti to a lightly buttered baking dish, cover with part of the mussel sauce, and sprinkle the remaining queso chanco on top.
9
9. Bake to gratin for 8 to 10 minutes at 220 °C / 425 °F, until the cheese melts and turns golden around the edges.
10
10. Serve the malfatti hot with the remaining mussel sauce spooned over the top. Finish with the rest of the parsley and the chopped chives.

Chef tips

If the mash feels too wet, add 1 to 2 extra tablespoons of flour. The cochayuyo must be thoroughly drained so the malfatti hold their shape. For deeper browning, place the dish under the broiler for 1 to 2 minutes at the end, watching closely.

Substitutions

You can replace queso chanco with low-moisture mozzarella or mild gouda. If you do not have fish stock, use a light seafood stock or water mixed with a little mussel liquor. Parsley can be replaced with cilantro for a fresher profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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