Baked Chilean Quinoa, Hake and Squash Cazuela with Warm Fennel Pebre

Name: Baked Chilean Quinoa, Hake and Squash Cazuela with Warm Fennel Pebre
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: chilena
Ingredients: 1.1 lb hake fillets; 1 cup quinoa; 2 cups water; 14 oz winter squash; 1 cup onion; 1 cup fennel bulb; 2 medium tomatoes; 3 cloves garlic; 4 oz chanco or melting cheese; 3/4 cup milk; 1 cup fish or vegetable broth; 1/4 cup white wine; 2 tbsp vegetable oil; 1.5 tbsp butter; 2 tbsp flour; 1/2 cup fresh cilantro; 1 small green chili; 2 tbsp lemon juice; 1 tsp dried oregano; 1 tsp merken; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Chilean-inspired recipe combining cooked quinoa, seared hake and squash in a juicy baked casserole, finished with melted cheese and a warm tomato, fennel and cilantro pebre. Comforting, homey, and deeply rooted in Chilean flavors.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g hake fillets (skinless, en trozos large)
180 g quinoa (enjuagada)
480 ml water (for cocer the quínoa)
400 g winter squash (pelado and diced small)
150 g onion (chopped diced small)
120 g fennel bulb (the mitad diced small for the cazuela and the mitad thinly sliced finas for the pebre)
300 g tomatoes (chopped diced small)
12 g garlic (chopped)
120 g chanco or melting cheese (grated)
180 ml milk (whole or semidescremada)
240 ml fish or vegetable broth (hot)
60 ml white wine (for desglasar)
30 ml vegetable oil (divided)
20 g butter (for the base)
16 g flour (for espesar)
20 g fresh cilantro (chopped)
20 g green chili (chopped fino)
30 ml lemon juice (freshly squeezed)
1 g dried oregano
2 g merken
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

469 kcal

Calories

33 g

Protein

29 g

Carbs

24 g

Fat

4 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyFishSulfites

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.
2
2. Place the quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, lower the heat, and cook covered for 15 minutes, until tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
3
3. While the quinoa cooks, toss the squash cubes with 1 tablespoon oil, a pinch of salt, black pepper, and 1/2 teaspoon dried oregano. Spread on a tray and roast at 200 °C / 400 °F for 18 to 20 minutes, until tender and lightly golden.
4
4. Season the hake pieces with 1/2 teaspoon salt, black pepper, and half of the merken. Heat a large skillet with 1 tablespoon oil and sear the hake for 1 to 2 minutes per side over medium-high heat, just until sealed. Transfer to a plate.
5
5. In the same skillet, melt the butter. Add the onion, half of the diced fennel, and half of the garlic. Cook for 5 minutes over medium heat until softened. Stir in the flour and cook for 1 minute.
6
6. Add the white wine and scrape up the browned bits. Pour in the hot broth and the milk gradually, stirring to avoid lumps. Add the remaining oregano, a pinch of salt, and black pepper. Cook for 3 to 4 minutes until you have a light sauce.
7
7. Fold the cooked quinoa, roasted squash, and seared hake into the sauce. Mix gently so the fish does not break apart too much. Transfer everything to the prepared baking dish and top with the grated chanco cheese.
8
8. Bake the casserole at 200 °C / 400 °F for 15 minutes. Then broil or gratinate for 3 to 5 minutes more, until the cheese is golden and bubbling.
9
9. While it bakes, make the warm pebre. In a small skillet, gently warm the remaining sliced fennel with the chopped tomatoes, remaining garlic, and 1 teaspoon oil for 2 minutes over medium heat. Remove from the heat and mix with the cilantro, green chili, lemon juice, and remaining merken. Adjust with salt and black pepper.
10
10. Let the casserole rest for 5 minutes after removing it from the oven. Serve hot, finished with spoonfuls of warm fennel pebre on top.

Chef tips

If you want a more rustic texture, leave some of the squash pieces slightly larger. Sear the hake well on the outside only so it finishes cooking in the oven without drying out.

Substitutions

You can replace hake with reineta or another firm white fish. Chanco cheese can be swapped for low-moisture mozzarella or another mild melting cheese. For an alcohol-free version, replace the white wine with the same amount of broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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