---
title: "Chilean Seafood Chupe Recipe: Homemade and Irresistible"
description: "A simple and delicious seafood chupe recipe, ideal for any season. It can be served as a main course or in small portions as an appetizer or starter—an authentic Chilean classic."
url: https://www.chileanfoodrecipes.com/chilean-seafood-chupe-recipe-homemade-and-irresistible/
date: 2025-04-07
modified: 2025-12-12
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2025/04/Chilean-Seafood-Chupe.jpg
categories: ["Main Dishes"]
tags: ["Main Dishes"]
type: post
lang: en
---

# Chilean Seafood Chupe Recipe: Homemade and Irresistible

![Chilean Seafood Chupe](https://www.chileanfoodrecipes.com/wp-content/uploads/2025/04/Chilean-Seafood-Chupe.jpg)

A simple and delicious seafood chupe recipe, ideal for any season. It can be served as a main course or in small portions as an appetizer or starter—an authentic Chilean classic.

## Nutritional Facts

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.

## How to Make Chilean Seafood Chupe?

Preparing seafood chupe is one of the best ways to enjoy a mix of seafood, preferably fresh or defrosted at least 24 hours in advance under refrigeration.

**Prep time:** 45 minutes
**Cook time:** 30 minutes
**Servings:** 4 people

### Ingredients

- 500 g (1.1 lb) of assorted seafood
- 240 ml (1 cup) of milk
- 200 ml (¾ cup) of white wine
- 120 ml (½ cup) of cream
- 100 g (3.5 oz) of soft cheese 
- 100 g (3.5 oz) of Parmesan cheese
- 8 slices of crustless white bread
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon of paprika
- 1 red bell pepper, diced
- Fresh chopped parsley
- Merkén (optional)
- Salt
- Pepper

### Preparation Steps

1. In a large bowl, crumble the bread slices (without crusts) and soak them with the milk and cream. Let it rest for about 15 minutes. In a large pot, heat a drizzle of oil over high heat. Add the diced onion, bell pepper, garlic, and paprika. Stir everything together with a wooden spoon and sauté over medium heat until the onion becomes translucent.

![Diced onion](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Diced-onion-300x198.jpg)

1. Add the white wine and let it reduce for a couple of minutes to integrate flavors. Add the chopped seafood, the soaked bread mixture, and the remaining milk and cream. Mix well and cook for a few minutes. Add the grated soft cheese, season with salt and pepper to taste, and mix thoroughly.

![Seafood](https://www.chileanfoodrecipes.com/wp-content/uploads/2025/04/Seafood-300x195.jpg)

1. Preheat the oven to 200°C (392°F) for at least 10 minutes. Distribute the mixture into individual clay bowls (or any oven-safe ramekins), level them gently, and sprinkle the grated Parmesan cheese on top to form a light crust.

![Clay dishes](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Clay-dishes-300x199.jpg)

1. Place the bowls on a baking tray and bake in the preheated oven until the cheese is melted and lightly golden on top. Carefully remove it from the oven. Serve the seafood chupe immediately while hot. Optionally, garnish with freshly chopped parsley and/or a sprinkle of merkén. A glass of Chilean white wine pairs beautifully.

## Extra Tips

- You can use any seafood you prefer or have on hand. Aim for a balanced combination of aromas and flavors to make this chupe a unique and delicious dish.
- Replace part of the milk or wine with ½ cup of concentrated seafood broth made from shells or fish bones. It deepens the flavor without making the dish heavier.

## Frequently Asked Question (FAQ)

### Can I make seafood chupe without baking it?

Yes. While baking adds a classic gratinéed crust, you can cook it entirely on the stovetop. Just simmer until thickened, and melt the cheese directly into the mixture.

### Can I use frozen seafood instead of fresh?

Absolutely. Just thaw it in the refrigerator for 12–24 hours and drain well to avoid excess liquid that can thin the mixture.

### What type of cheese works best for the topping?

Parmesan provides a firm, golden crust, but you can use a combination of other aged cheeses like Gruyère or a mild Chilean queso chanco for a softer melt.

### Is it possible to make this dish spicier?

Yes. Add merkén, chili flakes, or fresh red chili during the sautéing stage to build a deeper, smoky heat.

### How can I store leftover chupe?

Store refrigerated in an airtight container for up to 3 days. Reheat in the oven to restore the crust, or gently warm on the stovetop with a splash of milk if it becomes too thick.

## Did You Know?

Chupe is a common dish in several Latin American countries. In Chile, it’s typically served as a gratinéed casserole made with seafood or river/lake fish.

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