Cómo preparar Chupe de Pescado | Receta peruana muy fácil de hacer
Recipe Information
Chupe de Pescado
Cultural Context
Chupe de Pescado is a traditional Peruvian fish chowder that reflects the coastal culinary heritage of Peru. It combines fresh fish with local ingredients like potatoes and corn, showcasing the country's rich biodiversity. Often enjoyed as a comforting meal, it's a popular choice in coastal regions and during festive occasions. Today, variations exist, with different types of fish and spices, making it a beloved dish both in Peru and among those who appreciate Latin American cuisine.
fish
🥗Healthier: tofu
💰Cheaper: canned fish
Tofu provides protein while being lower in calories.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
milk
🥗Healthier: almond milk
💰Cheaper: evaporated milk
Almond milk is lower in calories and suitable for lactose intolerance.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: yams
Sweet potatoes add nutrients and fiber.
Start by cooking 2 fish heads in boiling water.
Add 1/2 onion and cilantro to the boiling water.
Do not add salt at this stage; cover and wait for it to boil for about 10 minutes.
Prepare the seasoning by chopping 1 medium onion and 1 medium tomato.
Cut the zucchini into small cubes and chop the carrot as well.
Reserve the chopped vegetables.
Add peas to the reserved vegetables.
Use 1/4 cup of rice, wash it, and reserve it as well.
After 10 minutes, mash the fish heads slightly and strain the broth.
Prepare the seasoning by heating olive oil and frying minced garlic until golden.
Add the chopped onion to the garlic and sauté until caramelized.
Add cumin and salt to the onions and stir until the onions are caramelized.
Stir in the chopped tomato and cook until it becomes pasty.
Strain the mixture to remove any fish bones and reserve the broth.
Add 2 liters of the reserved broth to the pot and mix well.
Add the reserved vegetables and the washed rice, then cover and let it cook for 10 minutes.
After 15 minutes, remove the cilantro stems from the pot.
Add 2 medium yellow potatoes, cut into quarters, and add shelled peas.
Add the seasoning and oregano, and stir well.
Cook for another 8 to 10 minutes until the potatoes are tender.
Cut the fish into medium-sized pieces and coat them in a mixture of flour, pepper, cumin, and oregano.
Fry the coated fish pieces in hot oil for about 4 minutes on each side until golden brown.
Once the fish is fried, add it to the pot and stir gently to combine.
Add milk to the pot and stir until well mixed.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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