CHUPE DE CENTOLLA
Recipe Information
Chupe de Centolla
Cultural Context
Chupe de Centolla is a traditional Chilean crab chowder, often enjoyed in coastal regions where fresh seafood is abundant.
En un bolw colocar el pan Marraqueta picada en trozos, con la leche, la crema y mezclar por completo. Dejar reposar por 30 min.
En una olla calentar la mantequilla con el aceite y agregar la cebolla, y cocinar por 5 min.
Luego agregar el morrón, el Ají de color, orégano, sal y pimienta. Cocinar por 10 min. Reservar.
En una licuadora colocar el pan remojado y agregar la mitad del sofrito, licuar por 2 min. hasta que la mezcla esté homogénea.
Luego verter la mezcla en la olla con el sofrito restante, la centolla desmenuzada, y la mitad del queso rallado fresco, cocinar hasta que dé el primer hervor y retirar de inmediato.
Poner en pocillos de greda aptos para horno enmantequillados, colocar el queso rallado sobrante en cada pocillo. Hornear a fuego alto 220ºC por 20 min aprox. o hasta que se dore.
Retirar del horno, espolvorear cilantro picado y servir de inmediato.
Equipment Needed
Spice Level:
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