Chilean Paprika Potato Timbale with Hake, Spinach, and Chuchoca Crust

Name: Chilean Paprika Potato Timbale with Hake, Spinach, and Chuchoca Crust
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Cuisine: Chilena
Ingredients: 1.5 lb hake fillet; 2 lb potatoes; 9 oz spinach; 1 1/4 cups onion; 3 cloves garlic; 3/4 cup chuchoca; 4 oz Chanco cheese; 1 cup milk; 1/2 cup cream; 3/4 cup fish stock or water; 2 tbsp butter; 2 tbsp vegetable oil; 1 tbsp paprika; 1 tsp dried oregano; 1/2 tsp ground cumin; 2 tbsp parsley; 1 1/2 tsp salt; 1/2 tsp black pepper

An original Chilean-inspired dish featuring layers of paprika-seasoned potatoes, sautéed hake, spinach, and a crispy chuchoca and cheese topping. Comforting, homey, and full of familiar flavors from Chile’s southern and coastal kitchens.

25 minPrep

50 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g hake fillet (skinless, cut diced medium)
900 g potatoes (peladas and cut sliced finas)
250 g spinach (lavada and chopped gruesa)
180 g onion (chopped diced small)
12 g garlic (chopped fino)
80 g chuchoca (harina gruesa of maíz tostado)
120 g Chanco cheese (grated)
250 ml milk (whole or semidescremada)
120 ml cream (for cocinar)
180 ml fish stock or water (hot)
30 g butter (divided)
30 ml vegetable oil (divided)
8 g paprika (dulce)
2 g dried oregano
1 g ground cumin
10 g parsley (chopped fino)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

432 kcal

Calories

29 g

Protein

26 g

Carbs

22 g

Fat

3 g

Fiber

23 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

DairyFish

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of vegetable oil and set aside.
2
2. In a large skillet, heat 1 tablespoon vegetable oil and 15 g butter over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic, half of the paprika, the cumin, oregano, 1 teaspoon salt, and black pepper, and cook 1 minute more.
3
3. Add the spinach to the skillet and cook for 2 to 3 minutes until wilted and some of the moisture evaporates. Stir in the parsley, mix well, and transfer to a bowl.
4
4. In the same skillet, add the remaining vegetable oil. Add the hake cubes, the rest of the paprika, and a pinch of salt. Cook for 3 to 4 minutes, stirring gently, until the hake just turns opaque. Remove from the heat so it does not dry out.
5
5. In a saucepan, combine the milk, cream, fish stock or water, the remaining 15 g butter, and a pinch of salt. Heat over medium heat until very hot but not boiling.
6
6. Sprinkle the chuchoca into the hot liquid while whisking constantly to avoid lumps. Cook for 3 to 4 minutes until thickened but still pourable. Adjust with salt and black pepper.
7
7. Assemble the timbale in the baking dish: make a layer of potatoes, season lightly with salt, cover with half of the spinach mixture, then half of the hake and some of the chuchoca mixture. Repeat with another layer of potatoes, the remaining spinach, the remaining hake, and more chuchoca mixture. Finish with a final layer of potatoes and cover with the remaining chuchoca mixture.
8
8. Sprinkle the grated Chanco cheese evenly over the top. Cover the dish with aluminum foil and bake for 30 minutes at 200 °C / 400 °F.
9
9. Remove the foil and continue baking for 15 to 20 minutes more at 200 °C / 400 °F, until the potatoes are tender when pierced and the top is golden and crisp.
10
10. Let the timbale rest for 10 minutes before serving so it can set. Serve hot.

Chef tips

For a deeper golden crust, you can broil the timbale for the last 3 minutes, watching closely. Slice the potatoes as thinly as possible for even cooking.

Substitutions

You can replace hake with cusk-eel or another firm white fish. Chanco cheese can be swapped for a mild melting cheese. If chuchoca is unavailable, use coarse instant polenta, though the traditional flavor 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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