Chupe de Locos (Chilean Abalone Casserole)

Chupe de locos is one of the most prized seafood dishes in Chilean cooking: a creamy, comforting casserole of cooked locos (Chilean abalone), soaked bread and cheese gratinated in the oven.

Ingredients

• 8 locos (Chilean abalone)
• 2 marraquetas (Chilean crusty bread rolls)
• 1 small onion, finely chopped
• 2 cups milk
• 2 cups loco cooking broth
• 2 hard-boiled eggs
• 1/4 cup grated cheese
• 1/8 kilo (about 125 g) mild melting cheese (queso mantecoso)
• 1/2 cup cream
• Hot chili pepper, oil, salt and pepper

Preparation

1. Pound, scrub and cook the locos until tender. Reserve the cooking broth and chop the locos.
2. Soak the marraquetas in a little milk or broth, then squeeze them to remove the excess liquid.
3. In a pan with oil, sauté the finely chopped onion until translucent.
4. Add the soaked bread, milk, loco broth, cream and chopped locos. Season with salt, pepper and hot chili.
5. Mix well and cook until you have a creamy, smooth mixture.
6. Transfer the mixture to a baking dish and add the chopped hard-boiled eggs.
7. Top with the melting cheese in pieces and the grated cheese on top.
8. Bake until the cheese melts and browns slightly. Serve hot.