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Chupe de locos

Abalone chupe

  • Author: Carolina Rojas
  • Total Time: 42 min
  • Yield: 2 1x


  • 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)


  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.
  • Prep Time: 30 min
  • Cook Time: 12 min
  • Category: Fish and shellfish
  • Cuisine: Chilean cuisine

Keywords: chupe, shellfish, abalone