Coastal Chochoca and Shrimp Charquicán with Roasted Squash and Poached Egg with Merkén

Name: Coastal Chochoca and Shrimp Charquicán with Roasted Squash and Poached Egg with Merkén
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Chilena
Ingredients: 10.6 oz cooked crumbled chochoca; 14 oz medium shrimp, peeled and deveined; 1.1 lb winter squash, diced; 14 oz potatoes; 1 1/4 cups onion; 4 cloves garlic; 1 cup corn kernels; 3/4 cup green peas; 3 cups vegetable or fish stock; 1/3 cup white wine; 4 units eggs; 1/2 cup fresh cilantro; 2 tsp merkén; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp sweet paprika; 3 tbsp olive oil; 1 1/2 tbsp butter; 1 1/4 tsp salt; 1 tsp black pepper; 1 tbsp white vinegar

An original Chilean charquicán that brings together crumbled chochoca with sautéed shrimp, roasted squash, potatoes, corn, and peas, finished with a poached egg and a touch of merkén. It is comforting, flavorful, and deeply homey, with both southern and coastal Chilean character.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

300 g cooked crumbled chochoca (si no está desgranada, desmenuzar with the manos)
400 g medium shrimp, peeled and deveined (crudos)
500 g winter squash, diced (diced of 2 cm)
400 g potatoes (peladas and diced small)
180 g onion (chopped fina)
12 g garlic (chopped fino)
150 g corn kernels (fresh or congelado)
120 g green peas (fresh or congeladas)
750 ml vegetable or fish stock (hot)
80 ml white wine (for desglasar)
4 units eggs (for escalfar)
20 g fresh cilantro (chopped)
4 g merkén (divided)
2 g ground cumin
1 g dried oregano
2 g sweet paprika
45 ml olive oil (divided)
20 g butter
8 g salt (or a taste)
2 g black pepper (or a taste)
15 ml white vinegar (for escalfar the huevos)

Nutrition facts

per serving

429 kcal

Calories

24 g

Protein

46 g

Carbs

16 g

Fat

6 g

Fiber

40 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

EggsDairyShellfishSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon merkén, and a pinch of black pepper. Spread on a tray and roast for 25 minutes, until golden and tender.
2
2. While the squash roasts, heat 1 tablespoon of olive oil and the butter in a wide pot over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Stir in the garlic, cumin, oregano, and sweet paprika, and cook 1 minute more.
3
3. Add the potatoes to the pot, stir well with the sofrito, and pour in the white wine. Cook for 2 minutes so the alcohol evaporates. Then add the hot stock and cook over medium heat for 12 minutes.
4
4. Add the crumbled chochoca, corn, and peas. Mix well, gently mashing some of the potatoes with a spoon to give the charquicán its texture. Cook for 8 to 10 minutes more, stirring from time to time.
5
5. Season the shrimp with the remaining merkén, a pinch of salt, and black pepper. In a hot skillet, add the remaining tablespoon of olive oil and sauté the shrimp for 2 to 3 minutes, until they just turn opaque. Set aside.
6
6. When the squash is ready, add it to the pot along with the sautéed shrimp. Mix carefully so the squash does not completely fall apart. Adjust with the remaining salt and pepper if needed.
7
7. For the eggs, bring a medium pot of water to a gentle simmer, without a strong boil. Add the white vinegar. Crack each egg into a cup and slide it into the water. Poach for 3 to 4 minutes, until the whites are set and the yolks are still soft.
8
8. Turn off the heat under the charquicán and stir in the chopped cilantro. Serve hot in shallow bowls, placing one poached egg on top of each portion.
9
9. Finish with an extra pinch of merkén if desired and serve immediately.

Chef tips

If the chochoca is very compact, moisten it with a few tablespoons of hot stock before adding it. For deeper flavor, you can lightly toast the chochoca in the pot before adding the stock.

Substitutions

You can replace the shrimp with picked crab meat or sautéed mushrooms if you want a shellfish-free version. The chochoca can be substituted with extra cooked potatoes or cooked wheat berries, although the traditional texture will change.

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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