Mussel and Potato Chupe Pie with Roasted Fennel and Merkén Breadcrumb Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little butter.

2. 2

   Place the potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain well.

3. 3

   While the potatoes cook, toss the fennel with 1 tablespoon olive oil, a pinch of salt, and some pepper. Spread on a tray and roast for 18 minutes at 200 °C / 400 °F, until tender and lightly golden.

4. 4

   Heat 1 tablespoon olive oil and 20 g butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, paprika, and 1 teaspoon merkén; cook 1 minute more.

5. 5

   Add the white wine and let it boil for 2 to 3 minutes so it reduces slightly. Stir in the fish or seafood stock and half of the heavy cream. Cook for 3 minutes over medium heat.

6. 6

   Add the mussels and roasted fennel to the skillet. Mix gently and cook for 2 minutes. Add the lemon juice, half of the parsley, and 60 g grated chanco cheese. Taste and adjust with some of the salt and pepper. Remove from the heat.

7. 7

   Mash the hot potatoes with 30 g butter, the milk, and the remaining heavy cream until you have a rustic but firm mash. Season with the remaining salt and a little pepper.

8. 8

   In a bowl, combine the crumbled marraqueta with the remaining chanco cheese, the rest of the parsley, and the remaining 1 teaspoon merkén.

9. 9

   Spread the mussel filling in the baking dish. Cover with the mashed potatoes, smoothing with a spoon. Scatter the marraqueta mixture on top and press very lightly. For extra browning, dot the crust with a little butter if desired.

10. 10

    Bake for 20 minutes at 200 °C / 400 °F. Then broil or finish at 220 °C / 425 °F for 3 to 5 minutes, watching closely, until the topping is golden and crisp. Let rest for 8 minutes before serving.