Chilean chupe de jurel en tarro is a creamy baked casserole made with flaked canned jack mackerel, bread soaked in milk, sautéed onion, garlic, merkén, and oregano, topped with grated cheese and gratinated until golden. It takes 20 minutes of preparation plus 25 minutes of cooking and serves 4 people.
It is one of the most comforting dishes of Chilean home cooking, born from coastal tradition and from times when meals had to be tasty, economical, and nourishing.
How to Make Chilean Chupe de Jurel?
A good chupe de jurel starts with bread soaked in milk, sautéed onion, and traditional seasonings. The flaked canned fish is folded in, and the mixture is topped with cheese and baked until the surface is golden and bubbling.
Nutritional Information
Each serving of chupe de jurel contains approximately 480 kcal, 22 g of protein, 30 g of total fat (12 g of saturated fat), 90 mg of cholesterol, 28 g of carbohydrates, 4 g of sugars, and 680 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Chupe de Jurel en Tarro Recipe
Preparation: 20 minutes
Cooking: 25 minutes
Servings: 4 people
Ingredients
- 2 cans of jack mackerel in water
- 1 medium onion, diced
- 2 cloves of garlic, chopped
- 2 day-old marraquetas (or crusty white rolls)
- 1 cup of milk
- 1/2 cup of cream (optional)
- 1/2 cup of grated cheese
- 2 tablespoons of oil
- 1 teaspoon of merkén
- 1/2 teaspoon of oregano
- Fine salt
- Black pepper
Instructions
- Soak the bread in the warm milk for a few minutes until completely soft. Break it up with your hands or a fork into a paste. Drain the jack mackerel, remove any bones, and flake it into medium pieces.
- Heat the oil in a large skillet over medium heat. Add the onion and sauté for 4 to 5 minutes until translucent. Add the garlic, merkén, and oregano and stir for 1 minute. Add the soaked bread, fold it in, then add the flaked fish and, if you like, the cream.
- Season with salt and pepper, taste, and adjust. Cook, stirring, for 3 minutes until the mixture is thick and even. Pour it into an oiled baking dish or individual ovenproof bowls.
- Sprinkle the grated cheese generously on top. Bake in an oven preheated to 200 C (392 F) for 10 to 15 minutes, or until the surface is golden and bubbling. Serve hot with fresh salads or pebre if you like.
Additional Tips
Add depth to the sofrito
A teaspoon of mustard or a splash of white wine in the sofrito gives the chupe a deeper flavor.
Squeeze the bread for a firmer chupe
If you prefer a firmer texture, squeeze the soaked bread lightly before adding it.
Choose a melting cheese
Chilean mantecoso or chanco cheese gives a creamier, more flavorful gratin.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Marraqueta | Hallulla or baguette | 1:1 | Similar texture |
| Cream | Extra milk | 1:1 | Lighter, less rich |
| Canned jack mackerel | Canned tuna or sardines | 1:1 | Milder or stronger fish flavor |
| Grated cheese | Mantecoso or chanco | 1:1 | Creamier gratin |
Frequently Asked Questions (FAQs)
1. What other bread can I use in the chupe?
Any day-old white bread works, such as hallulla or baguette. Avoid whole grain or seeded breads, since they change the texture.
2. Can I make chupe de jurel without cream?
Yes. The cream is optional and can be left out or replaced with a little more milk. It adds creaminess but is not essential.
3. Can I freeze chupe de jurel?
You can freeze it once assembled, before baking. Bake it straight from frozen, increasing the cooking time.
4. What goes well with chupe de jurel?
Fresh salads such as tomato with onion or lettuce with avocado, or pebre or chopped green chili to lift the flavor.
What Is Chupe de Jurel?
Chupe de jurel is a Chilean baked casserole that turns canned jack mackerel, an inexpensive pantry fish, into a creamy home-style dish thickened with soaked bread and finished with a golden cheese crust.
Traditional Sides
Chupe pairs well with fresh salads such as tomato with onion or lettuce with avocado, and with pebre or chopped green chili to brighten the rich, creamy base.
Did You Know?
Canned jack mackerel has long been an affordable pantry staple in Chile, which is why chupe de jurel is a nostalgic dish shared across several generations of Chilean families.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Canned Jack Mackerel Loaf
- Chilean Canned Jack Mackerel Caldillo
- Chilean Jack Mackerel Empanadas
- Chilean Seafood Chupe Recipe
