Chupín de pescado (Fish chupin)

2008 August 27
by Diego

The chupín 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.

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