Seafood casserole

Ingredients for 2 servings:

• 300 g seafood (e.g. crab, mussel meat)
• 200 g fish fillet(s) (e.g. hake, pangasius)
• 1 can/n tomato(s), 400 g (Pizza tomatoes)
• 2 garlic cloves, chopped
• 1 m.-large onion(s), finely diced
• 1 small chili pepper(s), chopped
• 2 eggs, fresh
• 1 cup milk or cream
• 2 cup(s) white bread, crust removed, cubed
• 1 salt and pepper
• 3 pinches of paprika powder
• 2 tbsp olive oil
• 1 tsp sugar
• 1 cup cheese (Gouda or gratin cheese)
• possibly Parmesan, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chupe de Mariscos – South American seafood casserole

First, mix the eggs and milk together. Season with salt and pepper and soak the white bread cubes in it. While the white bread is soaking, sauté the finely diced onion with chopped garlic and chili pepper (if you don’t like it too spicy, you can add chili powder at the end) in hot olive oil. Then add the seafood and fry briefly. Then add the pizza tomatoes. Season with spices and a little sugar, then add the herbs. Bring to a boil briefly and remove from the heat. Now stir in the mixture with the soaked white bread thoroughly. Finally, pour all the ingredients into a baking dish. Sprinkle the cheese (if you like, add Parmesan cheese) over the top. Bake in a preheated oven at 200°C (convection oven) for about 25 minutes, until the mixture is golden brown and the cheese is golden brown. Serve immediately. I discovered this dish 8 years ago in Chile and have been trying to recreate the taste ever since. I haven’t quite succeeded yet, but I’m much closer than I was on my first attempt. I’d be happy to hear any South American insider tips on perfecting the “chupe.”