Chilean pumpkin and mussel chupe with merkén-crisped potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Place the crusty bread in a bowl and cover it with the milk. Let it soak for 10 minutes, then mash it gently with a fork until it forms a thick mixture.

3. 3

   Cook the pumpkin in a pot of water with a pinch of salt for 12 to 15 minutes, until very tender. Drain and mash until smooth.

4. 4

   Meanwhile, heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Sauté the onion and red bell pepper for 6 to 8 minutes until softened. Add the garlic, paprika, 1 teaspoon merkén, and dried oregano, and cook for 1 more minute.

5. 5

   Add the cooked mussels to the skillet, stir well, and pour in the white wine. Cook for 2 minutes to let the alcohol evaporate. Stir in the black pepper and 2 tablespoons chopped fresh parsley.

6. 6

   Add the pumpkin purée, soaked bread, heavy cream, and hot stock to the skillet. Cook over low heat for 3 to 4 minutes, stirring, until thick and creamy. Taste and adjust with salt.

7. 7

   Spread half of the mixture into the prepared baking dish. Sprinkle with half of the grated chanco cheese. Cover with the remaining mixture and finish with the rest of the cheese.

8. 8

   In a bowl, toss the sliced potatoes with the remaining tablespoon of vegetable oil, the remaining tablespoon of melted butter, the remaining teaspoon of merkén, and a pinch of salt. Arrange the potatoes over the chupe in a slightly overlapping layer.

9. 9

   Bake at 220 °C / 425 °F for 20 minutes. Then lower the temperature to 200 °C / 400 °F and bake 10 minutes more, or until the potatoes are golden at the edges and the cheese is bubbling.

10. 10

    Remove from the oven and let rest for 5 minutes. Finish with the remaining fresh parsley on top and serve hot.