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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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