Seafood – Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g seafood (e.. crabs, mussels)
- 200 g fish fillet (s) (e.. hake, panasius)
- 1 can (s) tomato (s), 400 g (pizza tomatoes)
- 2 clove (s) garlic, chopped
- 1 medium onion (s), diced into small pieces
- 1 small chilli pepper (s), chopped
- 2 egg (s), fresh
- 1 cup milk or cream
- 2 cup white bread, debarked, diced
- 1 salt and pepper
- 3 pinches paprika powder
- 2 tablespoon olive oil
- 1 teaspoon sugar
- 1 cup cheese (Gouda or gratin cheese)
- possibly grated parmesan
Print Recipe
Pin Recipe Instructions
- First mix the eggs and milk together. Season with a little salt and pepper and soak the white bread cubes in it.
- While the white bread is soaking, sweat the diced onion with chopped garlic and chilli pepper (if you don`t like it so spicy, you can add chilli powder to taste at the end) in hot olive oil. Then add the seafood and fry briefly in it. Then add the pizza tomatoes. Season with the spices and a little sugar, then add the herbs. Bring to the boil briefly and remove from the stove. Now stir in this mixture well with the soaked white bread. Finally, put all the ingredients in a baking dish. Spread the cheese (if you like, refine it with Parmesan).
- Bake in a preheated oven at 200 ° C for approx. 25 minutes until the mixture is gratinated and the cheese is golden brown. Serve immediately.
- I got to know this dish in Chile 8 years ago and have since tried to achieve the taste of yesteryear. I haven`t quite succeeded in doing this yet, but I`m much closer to it than I was when I tried the first time.
- I would be happy to hear from South American insider tips on how to perfect the Chupe.
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