In March 2016 following our Patagonia hiking trip we were treated to a Patagonia seafood specialty called, "chupe de centolla." "Centolla" is the southern hemisphere equivalent of the northern hemisphere's king crab. "Chupe" is a "stew" or "casserole." Upon returning to Oregon, I was inspired to see if I could duplicate this dish using Pacfific Northwest Dungeness crab. Here's the ingredient list, I just "guesstimated" the quantities. About 3 Dungeness crabs, picked 1/2 to 1 onion diced 1 sweet red pepper, diced Diced bread (I used sourdough) soaked in milk to make it soggy About 1 cup of heavy cream Shredded cheese for topping before baking (I used Tillamook Monterrey Jack + cheddar) Salt, pepper to taste Try it. Experiment. Hard to go wrong!
Sunday, March 25, 2018
How to make chupe de centolla - Seafood dish from southern Patagonia
In March 2016 following our Patagonia hiking trip we were treated to a Patagonia seafood specialty called, "chupe de centolla." "Centolla" is the southern hemisphere equivalent of the northern hemisphere's king crab. "Chupe" is a "stew" or "casserole." Upon returning to Oregon, I was inspired to see if I could duplicate this dish using Pacfific Northwest Dungeness crab. Here's the ingredient list, I just "guesstimated" the quantities. About 3 Dungeness crabs, picked 1/2 to 1 onion diced 1 sweet red pepper, diced Diced bread (I used sourdough) soaked in milk to make it soggy About 1 cup of heavy cream Shredded cheese for topping before baking (I used Tillamook Monterrey Jack + cheddar) Salt, pepper to taste Try it. Experiment. Hard to go wrong!
Subscribe to:
Posts (Atom)