--- title: "Chilean Seafood Chupe — Homemade Chupe de Mariscos Recipe" description: "Versión en Español. Chilean chupe de mariscos is a creamy baked seafood casserole of mixed shellfish cooked with a sofrito of onion, red pepper, garlic, and white wine, thickened with bread soaked in..." url: https://www.chileanfoodrecipes.com/chilean-seafood-chupe-de-mariscos-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-seafood-chupe-de-mariscos-featured.jpg categories: ["Main Dishes"] type: post lang: en --- # Chilean Seafood Chupe — Homemade Chupe de Mariscos Recipe [Versión en Español](https://comidaschilenas.com/receta-de-chupe-de-mariscos/) ![Clay bowl of Chilean seafood chupe, freshly baked with golden cheese and fresh parsley](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-seafood-chupe-de-mariscos-featured.jpg)*Homemade Chilean seafood chupe* Chilean chupe de mariscos is a creamy baked seafood casserole of mixed shellfish cooked with a sofrito of onion, red pepper, garlic, and white wine, thickened with bread soaked in milk and cream, and gratinated with queso mantecoso and Parmesan in clay bowls. It takes 45 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a Chilean classic for any season, served as a main course or in small portions as a starter, in restaurants and homes across the country. ## How to Make Chilean Seafood Chupe? Chupe de mariscos is a creamy, gratinated Chilean dish made with a base of bread soaked in milk and cream, mixed seafood, and a vegetable sofrito, topped with cheese and baked until golden. ## Nutritional Information Each serving of seafood chupe contains approximately 350 kcal, 15 g of protein, 20 g of total fat, 60 mg of cholesterol, 20 g of available carbohydrates, 6 g of sugars, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Chupe de Mariscos Recipe **Preparation:** 45 minutes **Cooking:** 30 minutes **Servings:** 4 people ### Ingredients - 500 g (1.1 lb) of mixed seafood - 240 ml (8 fl oz) of milk - 200 ml (7 fl oz) of white wine - 120 ml (4 fl oz) of cream - 100 g (3.5 oz) of queso mantecoso - 100 g (3.5 oz) of Parmesan cheese - 8 slices of sandwich bread, crusts removed - 1 onion, finely diced - 1 garlic clove, minced - 1 teaspoon of aji de color - 1 red bell pepper, finely diced - Oil - Fresh parsley, chopped - Merken - Fine sea salt - Black pepper ### Instructions 1. In a large dish, crumble the crustless bread, cover it with the milk and cream, and let it soak for about 15 minutes. In a large pot, heat a splash of oil over high heat and add the diced onion and red pepper, the garlic, and the aji de color, stirring with a wooden spoon. ![Finely diced onion for the chupe sofrito](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/diced-onion-garlic-zucchini-stew.jpg)*Diced onion* 1. Saute over medium heat until the onion is translucent. Add the white wine and reduce for a couple of minutes. Add the finely chopped seafood, the soaked bread with any remaining milk and cream, stir everything together, and cook for a couple of minutes. ![Mixed fresh seafood such as mussels, shrimp, and clams in a bowl](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/mixed-fresh-seafood-chupe.jpg)*Mixed Seafood* 1. Add the grated queso mantecoso, season with salt and pepper, and mix well. Preheat the oven to 200 C (392 F) for at least 10 minutes. Divide the mixture among clay bowls, smooth the tops, cover with a thin layer of Parmesan, and place them on a baking tray. ![Grated Parmesan for the gratin topping of the chupe](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/grated-parmesan-cauliflower-budin.jpg)*Grated Parmesan* 1. Bake until the cheese has melted and is lightly golden. Carefully take them out and serve the seafood chupe right away, very hot, sprinkled with fresh parsley or merken if you like, with a glass of Chilean white wine. ## Additional Tips ### Saute the seafood separately Cook the seafood for a few minutes in its own juice with a splash of white wine before adding it to the sofrito, to concentrate its flavor and keep it from watering down the mixture. ### Mix the cheese with butter Toss the grated queso mantecoso with a teaspoon of melted butter so it melts evenly and forms a golden, creamy crust under the Parmesan. ### Use individual clay bowls Clay keeps the chupe bubbling hot at the table and gives the traditional presentation. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Mixed seafood | Crab or shrimp only | 1:1 | Sweeter, simpler | | Queso mantecoso | Gouda or Monterey Jack | 1:1 | Similar melt | | Sandwich bread | Gluten free bread | 1:1 | Same texture if well soaked | | White wine | Fish stock | 1:1 | No acidity | ## Frequently Asked Questions (FAQs) ### 1. Which seafood should I use? A mix of mussels, clams, machas, shrimp, crab, and squid works well, ideally fresh or thawed well in advance for the best flavor and texture. ### 2. Can I use whole wheat or gluten free bread? Yes. Replace the white sandwich bread with whole wheat, oat, or gluten free bread, as long as it soaks well to give the chupe its creamy texture. ### 3. How do I keep it from being too runny? Drain frozen seafood well and do not add more liquid than needed to the soaked bread. If the mixture is too loose, add a little more bread or grated cheese. ### 4. What is the difference between chupe and pastel? Chupe uses soaked bread as its thickener, while a pastel is usually made with mashed potato or bechamel. ## What Is Chupe? In Chile, chupe is a thick, creamy casserole bound with bread soaked in milk and gratinated with cheese, traditionally baked and served in individual clay bowls. It is made with locos, crab, octopus, or, as here, mixed seafood. ## Seafood in Chilean Cooking Chile’s long Pacific coastline supplies an enormous variety of shellfish, and chupe de mariscos is one of the most popular ways to enjoy them, from seaside restaurants to family tables. ## Did You Know? Chupe is eaten in several Latin American countries, as a stew or as a gratinated casserole like the Chilean version, and is made with seafood or with river and sea fish. ## Recommended - [Chilean Octopus Chupe Recipe](https://www.chileanfoodrecipes.com/chilean-octopus-chupe-de-pulpo-recipe/) - [Chilean Abalone Chupe Recipe](https://www.chileanfoodrecipes.com/chilean-abalone-chupe-recipe/) - [Chilean Crab Chupe Recipe](https://www.chileanfoodrecipes.com/chilean-crab-chupe-recipe/) - [Chilean Cold Mariscal Recipe](https://www.chileanfoodrecipes.com/chilean-cold-mariscal-frio-fresh-shellfish-recipe/)