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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A recipe adapted from The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez. Known as Chupe de Jaiva, usually baked in clay dishes. Ingredients:
1 1/2 lbs lump crabmeat, picked over |
8 cups day-old white bread, cubes (no crusts) |
3 cups warm water |
3 tablespoons butter |
1 onion, diced small |
1 red bell pepper, diced small |
3 medium carrots, peeled and coarsely grated |
3 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon sweet paprika |
salt and pepper |
2 cups milk |
1/4 cup heavy cream |
1/2 cup dry white wine |
1 1/2 tablespoons harissa |
2/3 cup fresh parmesan cheese, grated |
Directions:
1. In a large mixing bowl, add the bread cubes and water; let soak for 20 minutes.
2. Press the water out with your hands, then crumble the bread to a smooth consistency; set aside.
3. Let the butter heat in a skillet over medium heat.
4. Add in the onion and bell pepper; cook and stir for 3 minutes or until soft.
5. Add in the carrots, garlic, cumin, oregano, paprika, salt and pepper; cook and stir for 1 minute.
6. Lower the heat and add the bread, milk, cream, and wine.
7. Cook while stirring constantly for 5 minutes.
8. Add in the crabmeat and remove the skillet from the heat; stir to combine.
9. If too dry, add a little more milk; consistency should be moist, not runny.
10. Season with salt, pepper, and harissa sauce.
11. Spoon mixture into 8 individual gratin dishes or one large gratin dish.
12. Sprinkle cheese evenly over the top.
13. Bake at 375 degrees for 20-25 minutes or until cheese is slightly browned.
14. Serve hot.
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