Chilean Fava Bean, Hake and Toasted Corn Chupe with Merkén Marraqueta Crust

Name: Chilean Fava Bean, Hake and Toasted Corn Chupe with Merkén Marraqueta Crust
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: chilena
Ingredients: 18 oz hake fillets; 10.5 oz peeled fava beans; 1 1/2 cups corn kernels; 1 1/4 cups white onion; 4 cloves garlic; 1 cup red bell pepper; 4 oz marraqueta bread; 5 oz grated chanco cheese; 1 2/3 cups whole milk; 1/2 cup heavy cream; 1 cup fish or vegetable stock; 1/3 cup white wine; 2 tbsp butter; 2 tbsp vegetable oil; 2 tbsp wheat flour; 1 1/2 tsp merkén; 1 tsp dried oregano; 1/4 cup fresh parsley; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

An original Chilean-inspired chupe combining tender fava beans, seared hake, toasted corn, and a mild creamy base, topped with a crunchy marraqueta, chanco cheese, and merkén crust. Comforting, flavorful, and homey.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g hake fillets (skinless, diced large)
300 g peeled fava beans (fresh or descongeladas)
250 g corn kernels (fresh or congelados)
180 g white onion (chopped diced small)
12 g garlic (chopped fino)
120 g red bell pepper (chopped diced small)
120 g marraqueta bread (of the día anterior, diced small)
140 g grated chanco cheese (divided)
400 ml whole milk
120 ml heavy cream
250 ml fish or vegetable stock (hot)
80 ml white wine
30 g butter
30 ml vegetable oil (divided)
18 g wheat flour
4 g merkén (divided)
1 g dried oregano
10 g fresh parsley (chopped)
15 ml lemon juice
6 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

531 kcal

Calories

34 g

Protein

29 g

Carbs

29 g

Fat

5 g

Fiber

24 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. Pat the hake cubes dry and season them with half of the salt, black pepper, and lemon juice. Let them rest for 10 minutes while you prepare the rest.
3
3. Heat a large skillet over medium-high heat with 1 tablespoon of vegetable oil. Add the corn kernels and cook for 5 to 7 minutes until lightly toasted in spots. Remove and set aside.
4
4. In the same skillet, add the butter and the remaining tablespoon of vegetable oil. Sauté the onion, red bell pepper, and garlic for 6 to 8 minutes, until tender and fragrant.
5
5. Stir in the peeled fava beans, dried oregano, and 1 teaspoon of merkén. Cook for 2 minutes, stirring so the beans absorb the flavors of the sautéed vegetables.
6
6. Sprinkle the wheat flour over the vegetables and stir for 1 minute to cook it without letting it brown too much.
7
7. Pour in the white wine and scrape the bottom of the skillet. Cook for 2 minutes so the alcohol evaporates. Then add the hot stock, whole milk, and heavy cream. Cook over medium heat for 4 to 5 minutes, stirring, until you get a lightly thickened base.
8
8. Add the toasted corn, half of the grated chanco cheese, and the fresh parsley. Stir until the cheese melts. Adjust with the remaining salt if needed.
9
9. In a separate skillet over medium-high heat, sear the hake carefully for 1 to 2 minutes per side, just until lightly browned. It does not need to cook through, as it will finish in the oven.
10
10. Transfer the creamy fava bean and corn mixture to the baking dish. Arrange the seared hake pieces evenly on top.
11
11. Mix the cubed marraqueta with the remaining grated chanco cheese and the remaining 1/2 teaspoon of merkén. Scatter this crust evenly over the chupe.
12
12. Bake at 200 °C / 400 °F for 18 to 22 minutes, until the crust is golden and crisp and the filling is bubbling around the edges. If you want more color, broil for 1 to 2 additional minutes, watching closely.
13
13. Let it rest for 5 minutes before serving so the chupe sets slightly. Serve hot.

Chef tips

For deeper flavor, toast the corn well without burning it and use a mild fish stock. If the fava beans are large, remove their outer skins for a finer texture.

Substitutions

You can replace the hake with firm reineta. If chanco cheese is unavailable, use a good melting semi-hard cheese. Marraqueta can be replaced with sturdy white bread, though it will lose some Chilean character.

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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