Jul 09 2026
Restaurants›Campino Restaurant›File De Robalo Chileno Com Molho De Frutos Do Mar Recipe

File De Robalo Chileno Com Molho De Frutos Do Mar Recipe

Inspired by Campino Restaurant
Time1h
Serves4

Chilean seabass in a shrimp and clams béchamel sauce, served with mashed potatoes and vegetables

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Ingredients

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Main Ingredients

Mashed Potatoes

Vegetables

Method

Seafood Sauce

  1. 1

    Prepare the base

    In a large saucepan, melt 50 grams of butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent.

  2. 2

    Make the roux

    Sprinkle 40 grams of all-purpose flour over the onion and garlic mixture. Stir continuously for about 2 minutes until the flour is lightly golden.

  3. 3

    Add milk

    Gradually pour in 500 ml of milk, whisking continuously to avoid lumps. Cook for about 5 minutes until the sauce thickens.

  4. 4

    Incorporate seafood

    Add the cleaned clams and shrimp to the béchamel sauce. Season with salt and black pepper. Let it simmer for another 5-7 minutes until the shrimp are cooked through and the clams have opened.

Cooking the Seabass

  1. 5

    Prepare the seabass

    Season the Chilean seabass fillets with salt and black pepper on both sides.

  2. 6

    Cook the seabass

    In a non-stick skillet, heat a little olive oil over medium heat. Add the seasoned seabass fillets and cook for about 4-5 minutes on each side, or until cooked through and nicely browned.

Mashed Potatoes

  1. 7

    Boil the potatoes

    In a large pot, add the chopped potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes until tender. Drain the water.

  2. 8

    Mash the potatoes

    Add 30 grams of butter, 100 ml of milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy.

Vegetables

  1. 9

    Prepare the vegetables

    In a bowl, toss the sliced carrots and broccoli florets with 2 tablespoons of olive oil, salt, and black pepper.

  2. 10

    Cook the vegetables

    In a skillet, sauté the seasoned vegetables over medium heat for about 5-7 minutes until tender but still crisp.

Plating

  1. 11

    Serve the dish

    On each plate, create a bed of mashed potatoes, place a fillet of seabass on top, and generously spoon the shrimp and clam béchamel sauce over the fish. Arrange the sautéed vegetables on the side.

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