The chupÃn de pescado is similar to the chupe de pescado (or fish cioppino) but it has some different ingredients and a different way to prepare it. Yes, they both are delicious and perfect for a cold afternoon; so it’s better to let your taste decides. This recipe is for 6 people.
Ingredients:
- 6 fish fillets
- 1 1/2 cup of chopped onion
- 3 tomatoes, peeled, without seeds and chopped
- 2 cloves of garlic, ground
- 2 cilantro sprigs
- Salt
- Pepper
- Cumin
- 2 cups of water or fish stock
- 1/2 cup of dry white wine
- 1 tablespoon of tomatoes paste
- 3 bell peppers peeled and cut into julianne
- 3 yellow chili/peppers, washed, without seeds and cut in strips
- 1 cup of cooked peas
- 3 tablespoons of chopped cilantro
- 3 tablespoons of chopped parsley
- 8 yellow potatoes, cooked and peeled
- Juice of 1 lime
Preparation:
Sauté the onion with the garlics, tomatoes, cilantro sprigs and cumin in hot vegetable oil. When it’s ready, let it cool down and blend. Season.
Put this mix in a bowl and add the water, the wine and the tomatoes paste.
Put the half of this preparation in a pot and add the fish. Season. Cover with the bell peppers and the yellow chili/peppers and add the other half of the previous preparation.
Cover the pot and boil on a low flame for 12 minutes or until the fish gets cooked. Add the peas, potatoes, chopped parsley and chopped cilantro. Pour the lime juice. Wait 3 minutes more and serve.
