AI-generated photo.
Chilean · Iconic, Coast · Chile
Seafood chupe
Also called chupe de mariscos
Seafood chupe (chupe de mariscos), a Coast plate from Chile.
Pai editors’ mark 5 / 5
Plan, list, and collections
Seafood chupe is cooked in Coast as its own plate, not as a copy of a restaurant menu. Simmer potato and seafood in milk, then brown a cheese crust on top. The shellfish is cooked through. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
69
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 29%
- Carbs 31%
- Fat 40%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Watch · High protein
Protein is about 19.7 g, under the 25 g mark.
Watch · Low sodium
About 753 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Cheddar51 kcal
- Potato48 kcal
- Shrimp, peeled38 kcal
- Whole milk38 kcal
- Unsalted butter36 kcal
- Mussel, cooked34 kcal
Glycemic load
Estimated glycemic load for this count: 12.4. The bands come from the ingredient table.
Portion
One serving is about 270 kcal. Two portions would be about 540 kcal if you want a fuller plate.
Allergens. Milk, Shellfish
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 270 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 270 kcal | 14% |
| Protein | 19.7 g | 39% |
| Carbohydrate | 21.2 g | 8% |
| Fiber | 2.2 g | 8% |
| Total sugars | 6.1 g | 12% |
| Fat | 12.1 g | 16% |
| Saturated fat | 6.3 g | 32% |
| Cholesterol | 110 mg | 37% |
| Sodium | 753 mg | 33% |
| Potassium | 656 mg | 14% |
| Calcium | 221 mg | 17% |
| Iron | 2.5 mg | 14% |
| Magnesium | 58 mg | 14% |
| Zinc | 2.2 mg | 20% |
| Vitamin A | 113 mcg | 13% |
| Vitamin C | 18.6 mg | 21% |
| Vitamin D · estimate | 1.6 mcg | 8% |
| Vitamin E · estimate | 0.7 mg | 5% |
| Vitamin K · estimate | 22 mcg | 18% |
| Thiamin (B1) | 0.2 mg | 15% |
| Riboflavin (B2) | 0.3 mg | 22% |
| Niacin (B3) · estimate | 4.3 mg | 27% |
| Vitamin B6 · estimate | 0.5 mg | 29% |
| Folate · estimate | 44 mcg | 11% |
| Vitamin B12 | 5.8 mcg | 241% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium is on the higher side. The swaps below pull it down.
- Shellfish should be fully cooked. This is an allergen for many people.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Scale
- Mixing bowls
- Parchment
- The pan in the method
- Cooling rack
- Skewer or toothpick
- Oven thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Shrimp, peeled12 shrimp200 g
Mussel, cooked1 cup160 g
Potato2 potatoes250 g
Whole milk1 cup243 ml
Sweet corn0.6 cup100 g
Cheddar0.4 cup50 g
Yellow onion0.5 onion70 g
Unsalted butter1 tbsp20 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set the oven to 400°F / 204°C and leave it for 15 minutes so the rack is actually hot. Weigh shrimp, peeled, mussel, cooked, potato, whole milk, sweet corn, cheddar, yellow onion, unsalted butter, kosher salt. Seafood chupe is cooked in Coast as its own plate, not as a copy of a restaurant menu. Simmer potato and seafood in milk, then brown a cheese crust on top. The shellfish is cooked through. Amounts are for 4 from foods this library can count.
Heat oven 15 min
AI-generated photo.
2Line the pan with parchment. If this is Seafood chupe, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
AI-generated photo.
3Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Seafood chupe is even, with no dry streaks and no long mixing after that.
AI-generated photo.
4Scrape the mixture into the pan and level the top. Seafood chupe bakes evenly only when the center is not a dome of unmixed batter.
- 🇨🇱 ChileSouth Americaicon-chile-seafood-chupe-step-4
Seafood chupe, step 5
Step 5 · Bake about 37 min
5Bake at 400°F / 204°C until this is true: A skewer in the center of Seafood chupe comes out with a few moist crumbs, and the top springs back. Start checking at 37 minutes. Opening the door early drops the heat.
Bake about 37 min
- 🇨🇱 ChileSouth Americaicon-chile-seafood-chupe-step-5
Seafood chupe, step 6
Step 6 · Cool 10 min
6Cool Seafood chupe in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Seafood chupe in this shot order and no other: the lid lifted for one quick look; steam rising off the finished plate; a grill grate just before the food lands; brine covering every vegetable in the jar. Slate words for the editor: windowlight, ridge, mortar, nappe, jute, flint, zephyr, trivet, tender, ripple.
Cool 10 min
How you know it is done
A skewer in the center of Seafood chupe comes out with a few moist crumbs, and the top springs back.
If it goes wrong
- Seafood chupe looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Seafood chupe spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Seafood chupe completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
How this dish helps your daily life
- Seafood chupe is one of the plates people ask for by name from Coast.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Simmer potato and seafood in milk, then brown a cheese crust on top. The shellfish is cooked through.
Allergens in the required list: Milk, Shellfish.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.