Entree: Chile – Patagonia – Chupe de Centolla (Creamy Patagonian king crab stew enriched with milk, bread, egg yolks, and baked with a browned cheese crust)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 2 min

Total 37 min

Ingredients

- 2 lb (900 g) cooked king crab, cracked and picked (meat only)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 1 1/4 cups / 150 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish or shellfish stock
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 slices stale white bread, torn and soaked in 1/2 cup (120 ml) milk, squeezed and chopped
- 2 egg yolks
- 1 cup (100 g) grated queso mantecoso or mozzarella (for gratin)
- 1/2 tsp (1 g) smoked paprika or aji panca powder
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges and crusty bread, for serving

Instructions

1. Preheat oven to 425°F (220°C) if using a single baking dish; if broiling/gratinating only finish under broiler.
2. In a large sauté pan or Dutch oven, melt 4 tbsp butter with 2 tbsp olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes.
3. Add 2 minced garlic cloves and 2 tbsp tomato paste; cook, stirring, 1–2 minutes until fragrant and tomato paste darkens slightly.
4. Deglaze with 1/2 cup white wine, scraping up browned bits; reduce by half, about 2–3 minutes.
5. Add 2 cups fish stock, 1 cup milk, and 1 cup cream; bring to a gentle simmer. Stir in the soaked and squeezed bread to thicken the broth, then add 1/2 tsp smoked paprika. Simmer gently 5–7 minutes to meld flavors.
6. Stir in the picked king crab meat and heat through for 3–4 minutes; taste and adjust seasoning with salt and pepper.
7. Temper 2 egg yolks: in a small bowl whisk yolks, then slowly add 2–3 tablespoons of the hot stew liquid while whisking to warm the yolks. Stir tempered yolks back into the pot off the direct heat to enrich the stew.
8. Transfer mixture to individual oven-safe cazuelas or one shallow baking dish. Sprinkle evenly with 1 cup grated cheese.
9. Bake or broil until cheese is bubbling and golden, 6–10 minutes under broiler or 12–15 minutes in oven. Remove and let rest 2 minutes.
10. Garnish with chopped parsley and serve hot with lemon wedges and crusty bread for dipping. Refrigerate leftovers up to 2 days; reheat gently on stovetop.