This Seafood Casserole, or Chupe de Mariscos, is another classic from my country, Chile. It is usually made with whatever the ocean provides that day. This is a simple dish. The fancier version is the 
On this blog, the recipes come from Chilean home cooks who feed their families daily with what is available in the market and what is affordable. So, the understanding of what seafood means is flexible for each of these dishes:
- Salsa Margarita Chilean Seafood Sauce
- Empanadas de Mariscos Seafood Empanadas
- Paila Marina or Caldillo de Mariscos Seafood Soup
- Machas a la parmesana (Chilean Razor Clams)
Chupe de Mariscos Seafood Casserole
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Yield: 8
- Category: Seafood
- Method: Oven-baked
- Cuisine: Chilean
Description
Chupe can be made of many different types of meat and flavors.
Ingredients
- 1 onion, peeled, cut into small cubes
- 4 (50 grams) tablespoons butter
- 4 tablespoons vegetable oil
- ½ cup all-purpose flour
- 3 cups seafood broth (I used 1 cup of clam juice and 2 of water)
- 1 cup whole milk
- ¼ 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
- ⅓ cup bread crumbs, Panko
- 3 slices of cheese
Instructions
- 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, stir all very well, and let it cook over medium heat for 5 minutes, stirring. You will notice that it thickens, add milk and wine, and continue cooking over medium heat until it boils and thickens—taste and season 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 the oven until golden. Serve hot.
Notes
Recipe inspired by YA magazine, edition on Chilean food 2011.
Sonia says
It is one of my favorite sea dishes thanks for the recipe