This traditional Chilean dish is often made with cochayuyo, a protein-packed dried seaweed. It is sold in bundles and is often used as
a substitute for beef. It is a leafy seaweed. It's base is called "ulte" and the dried leaves are called "cochachuyo". Both parts are used in salads and fresh seafood preparations.
The Chileans like to eat this stew with a fried egg served on top!