Subject: Chupe de Mariscos
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 25 2002 - 13:34:50 EST
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F O O D F U N N Y
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Long-time reader Jeanette assures us that this is not a true food
funny:
I was nervous the night my husband and I brought our three young sons
to an upscale restaurant for the first time. My husband ordered a
bottle of wine with the meal. When the waitress brought it, our
children became quiet as she began the ritual uncorking. She poured a
small amount for me to taste, and then our six-year-old piped up, "Mom
usually drinks a lot more than that!"
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T O D A Y ' S R E C I P E
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A likely candidate for the national dish of Chile, chupe varies from
region to region and from cook to cook. Although they may contain
meat or seafood, they always include bread, cheese, and the Chilean
"aji" pepper. I have substituted paprika and a jalapeno pepper to
approximate the color and fire of the original.
Chupe de Mariscos
12 oz (350 g) crustless white bread cut into small cubes
2 cups (500 ml) milk
1/2 cup (125 ml) olive oil
2 tsp (10 ml) paprika
1 jalapeno pepper, seeded and finely chopped
1 bay (laurel) leaf
1 medium onion, chopped
1 stalk celery, chopped
1 tsp (5 ml) dried oregano
2 cups (500 ml) fish stock or water
1 lb (450 g) bay scallops
1 lb (450 g) medium shrimp, peeled and deveined
1/2 lb (225 g) pre-cooked crab meat (optional)
1 lb (450 g) mozzarella cheese, grated
Salt and freshly ground pepper to taste
2 hard-boiled eggs cut into wedges
1/2 cup (125 ml) freshly grated Parmesan cheese
Soak the bread in the milk for 1 hour. Add the oil, paprika, and
jalapeno, stirring to combine. Tie the bay leaf, onion, celery, and
oregano in a square of cheesecloth and boil in the fish stock for 10
minutes. Add the scallops and boil for 1 minute. Remove the scallops
with a slotted spoon and set aside. Boil the shrimp for 2 minutes,
remove with a slotted spoon, and set aside. Add 1 cup (250 ml) of the
fish stock to the bread mixture. Add the scallops, shrimp, optional
crab, and grated mozzarella and stir to combine. Season with salt and
pepper and pour into a buttered baking dish. Arrange the egg wedges
over the mixture and gently push them down to submerge. Sprinkle with
the Parmesan cheese and bake in a preheated 400F (200C) oven for 30
minutes, until golden brown. Serves 6 to 8.
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