Recipe: Merluza Cancato y Humita en Olla

This hearty Chilean fish dish is easy to make, and ideal for a cold day. The sausage provides a saltiness which is complemented by the sweetness of the corn.

Delicious Merluza Cancato y Humita en Olla


Merluza Cancato

Spanish Hake fillets x 4

Pomarola Tomatoes x 2

Longaniza Sausage x 2

Chanco Cheese x 4 slices

Black Olives x 4

Olive Oil – 1/4 cup

Salt, Black Pepper, Oregano and Garlic to taste

Humita en Olla

Chilean corn – 3 cups

White Onion – 1 cup

Lard – 3 Tbsp

Basil, Sugar and Salt to taste

Water / Vegetable Stock – 1 cup


* Cut fish into fillets. Lightly fry the fish in a hot pan with olive oil until it is brown on both sides.

* Slice the sausage into small pieces and sauté until a little brown.

* Thinly slice the olives, tomatoes and cheese

* Place the cooked fish into a large oven-proof dish and scatter the tomatoes, cheese, oregano black olives and sausage on top in that order

* Oven bake for 20 minutes or until golden and bubbling

* Blend threshed corn with water or stock to make a paste

* Sautè the onion in a pan until translucent and then add the corn paste, stirring constantly until it is thick and golden

* Turn off the heat and stir in minced basil before spooning portions on to a plate ready to lay the fish on top

Serve with a cold glass (or bottle) of Chilean Sauvignon Blanc and enjoy. You can see what else we cooked in Chile in our short YouTube video.


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