Vida Recetas Editorial
Seafood chupe is a traditional dish from Chilean and Peruvian cuisine, perfect for those seeking a comforting and flavorful preparation. This easy recipe combines seafood with a creamy base of bread soaked in milk, cream, and a touch of melted cheese. It is ideal for a family meal or to impress guests on a special occasion, like a summer afternoon.
The secret of this chupe lies in the sofrito of onion, bell pepper, and garlic, which adds aroma and depth. The seafood, which can be frozen and pre-cooked for convenience, is combined with the bread and cream mixture, achieving a smooth and velvety texture. It is baked until the top cheese is golden, creating an irresistible crust.
This dish admits variations: you can use sandwich bread or hallulla, adjust the amount of cheese, or even add a touch of chili for a spicy kick. It is served in clay bowls, enhancing its rustic presentation. Pair it with a fresh salad or use it as a hearty main course.
Cook
35 min
Servings
4
We make a stir-fry with the onion, bell pepper and garlic, all chopped into squares.
Meanwhile, in a bowl we add the bread crumbs and milk to soak it and let it fall apart.
We chopped the seafood a little (I used frozen seafood that was already cooked) and added it to the stir-fry. Season with salt and pepper to taste.
Then add the bread soaked with milk and cream to the seafood, stir well and cook for a few more minutes. We also add some grated cheese to taste.
We empty the mixture into clay pots or those that have to be suitable for the oven, and put cheese on top. (It was enough for me for 3 very blunt wells).
Bake in the preheated oven for about 15 minutes or until you notice that the cheese is already gratin or golden brown. And ready to enjoy.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 35 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
