Abalone chupe

In this blog I have always tried to rescue all those flavors of my native country, this delicious Abalone chupe that I present to you today, I did not imagine that I would be able to prepare this wonderful mollusk called abalone, it is not easy to get, but now thanks to Legado Chilean Market you can buy it and prepare this delicacy, as well as other options such as abalones with green sauce, accompanied with a tasty mayonnaise.

These abalones that they sell come in a can and are delicious, very soft, of course they are not the size of a fresh abalone, but it is a good alternative for the preparation of this recipe.

The nice thing about chupes is that they don’t take long to prepare. Another important point is that in this type of traditional recipes, you can always find variants, for example some people use evaporated milk or water to soak the bread, they also add parsley in the preparation directly, another way is to add some tasty buttery cheese mixed with Parmesan, or the detail of adding some kind of chili pepper.

The recipe that I bring you today is one of the simplest ways, but with an extremely delicious result.

Personally, I find it tastier to just add parsley on top, and also add a touch of chopped bell pepper into the onion mixture when frying it.

The ideal is to place it in clay dishes, these preserve the heat better, but if you do not have them, you can still use a small bowl that can go into the oven.

You may also be interested in seeing the recipes of Paila marina or Stuffed tomato .

Abalone chupe

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• Author: Carolina Rojas
• Prep Time: 30 min
• Cook Time: 12 min
• Total Time: 42 min
• Yield: 2 1x

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Ingredients

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• 4 large abalones, or 1 jar of cooked abalones
• 1 bread (it can be 1 marraqueta bread, or 3 slices from a loaf of bread)
• 1 tablespoon of oil
• 1 onion, diced
• 1 piece of red bell pepper, diced
• 3/4 cup of grated cheese
• Salt and pepper to taste
• 1 teaspoon of butter
• Chopped parsley (optional)

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Instructions

1. If you use raw abalones, you must cook them in a pot with water and salt, for 50 min.
2. Once ready, chop them into squares. If you use canned abalones, these come ready to use.
3. Soak the bread in the milk for about 20 minutes. Then pass it through a strainer.
4. In a frying pan with oil, fry the chopped onion for about 4 minutes over medium heat.
5. Then add the chopped bell pepper, and cook for another 2 minutes.
6. Add the chopped abalones, the soaked bread, and a little bit of the cooking broth, or the broth that comes in the can (from the abalones), 1/2 cup approx.
7. Then add half the cheese, butter, season with salt and pepper to taste.
8. Transfer the mixture to (ideally) a clay bowl, or any other small bowl you have.
9. Then put the rest of the cheese on top and take to the oven to gratin.
10. If you like, you can serve with chopped parsley on top.

• Category: Fish and shellfish
• Cuisine: Chilean cuisine

Keywords: chupe, shellfish, abalone

I hope you prepare this delicious and traditional stew, remember that you can use this same recipe with some other seafood.