This Seafood Casserole is another classic from my country: Chile. I lived in the Central Valley where usually is made with whatever the ocean provides that day. This is a simple dish. The fancier version is the stone crab casserole.Print
Chupe can be made of many different types of meat and flavors.
- 1 onion, peeled, cut into small cubes
- 4 (50 grams) tablespoons butter
- 4 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 3 cups seafood broth (I used 1 cup of clam juice and 2 of water)
- 1 cup whole milk
- 1/4 cup white wine
- salt and pepper, paprika to season
- 200 grams of crab meat
- 1 can of clams
- 1 can of other seafood you like
- 1 cup shrimp without tails, cooked and cleaned
- 1/3 cup bread crumbs, Panko
- 3 slices of cheese
- In a medium saucepan over medium-high heat melt the butter with the oil, add the finely chopped onion and cook until translucent, occasionally stirring about 5-8 minutes.
- Add the flour and stir over medium heat for 2 minutes, add seafood broth and stir all very well and let it cook over medium heat 5 minutes, stirring, you will notice that it thickens, add milk and wine, continue cooking over medium heat until boils and thickens. Taste and season to taste with salt, pepper, and paprika.
- In oven-dish make a bed with the crab meat, clams, and shrimp. Pour over the sauce. I like to do so, the shellfish are well distributed, and everyone gets all kinds of seafood.
- Sprinkle with half the bread crumbs, place the slices of cheese and sprinkle with remaining breadcrumbs. Broil in oven until golden. Serve hot.
Recipe inspired by YA magazine, edition on Chilean food 2011.
Keywords: chilean seafood casserole, seafood chupe