Shellfish Casserole (Chupe de Mariscos) Recipe
Similar recipes: SeafoodsIngredients:
1 lobster (1 ½ lb.)
6 large mussels
10 pink shrimps
4 small crabs (blue crab)
1 cup milk
2 cups fresh bread crumbs
125 grs. (¼ lbs.) cheese (similar Monterrey Jack), sliced
4 tablespoons butter
2 eggs yolk
Salt and pepper
Tabasco sauce
4 tablespoons grated Parmesan cheese.
Methods:
Cook shellfish in water in separate pots; reserve cooking liquid.Clean shellfish,discarding shells;cut into small pieces and set aside.In saucepan put milk and bread crumbs;cook over medium heat until thick.Add reserved cooking liquid and cook sauce until medium – thick. Remove from heat and stir in cheese,butter yolks,salt,pepper and Tabasco sauce to taste; mix well.
In an oven-proof dish place shellfish in a layer; cover with the cheese sauce and sprinkle with Parmesan cheese.Bake in a 350ºF oven until lightly browned, 20-30 minutes.
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[...] morning trying to find a Chilean dish that uses up old bread to incorporate into my presentation. Chupe de Mariscos was the one. It hope it added a bit of local flavor to the list of panzanella, pain perdu and bread [...]