Chupe de Mariscos
Although you can find variations of Chupe de Mariscos from Ecuador to Chile, every country has a slightly different way of making this wonderful dish come to happen.
This particular recipe will be dedicated to the Chilean version of this dish.
Ingredients
- 850g mixed seafood (peeled and de-shelled)
- 1 onion
- 3 cloves of garlic
- 1 red bell-pepper
- 1 1/4 cup white wine
- 1 1/2 cup milk
- 8 slices white bread (de-crusted)
- 100gr gratted yellow cheese
- 8 tbsp olive oil
- 150gr Parmesan cheese
- 2 tbsp paprika (or merquén)
- Salt and pepper
Preparation
Get out the veggies and chop them finely, meanwhile you can heat up a large pot with the olive oil, when it is hot add the chopped onions and wait untill they are translucent, then add the garlic and the bell pepper. Give it a good 10 minutes at medium heat.
Meanwhile de-crust the bread and pinch it to bits, add it to a bowl and mix in the milk disolving any lumps with your hands. Let it sit for 10 minutes.
Add the wine to the pot, and heat up for 2 minutes on high heat. Next add the seafood, stir once carefully. And add the yellow cheese, and the milk with the bread in it. Let it thicken for a few minutes on high heat.
Preheat the oven on "grill" to 200 Cº.
Serve the chupe in self serving earthenware (or any container you can put in the oven) and sprinkle the parmesan cheese on top. When the oven is hot enough put the bowls in and wait until the crust turns golden-brown.
This stew serves 4 hungry stew lovers.