Ingredients to make Hot Mariscal:

• 1 kg of clams
• 1 kg of mussels
• 5 kg piures
• 1 kg of sausages
• 5 kg of last
• 1 onion
• 3 garlic cloves
• 1 dried red chili
• 1 stick of celery
• 5 l of white wine
• Oil
• Salt to taste
• pepper to taste
• Water or fish/seafood broth

How to make Hot Marshal:

1. In a pot with a little oil, fry the diced onion.
2. On the other hand, cook the mussels, machas, piures and ultes in a covered pot for approximately 10 minutes.
3. When the onion begins to brown, add the garlic, the celery and the sliced ​​sausages, the chopped chili, pepper and salt to taste.
4. Once everything is well browned, add the cooked shellfish and the white wine, and cover the pot with 3/4 parts of water. Let the Chilean marshal cook for half an hour.
5. Serve the marshal hot with a little chopped parsley or cilantro on top.