CHUPE de PESCADO / receta ecuatoriana

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.

Melt 1 tablespoon of butter in a large pot.

Sauté 3 finely chopped cloves of garlic until golden brown.

Add chopped white onion, red onion, and bell pepper; cook until the onion is translucent.

Stir in achiote, pimiento, cumin, and oregano; cook for a minimum of 5 minutes until the onion is crystallized.

Add 1 ear of corn (choclo) both kernels and in pieces, and integrate well.

Add 1 chopped carrot and 5 medium diced potatoes for thickness.

Season with salt and add hot water until all vegetables are covered; cover and cook for 25 minutes.

Cut 1 lb of white fish into 5 fillets and then halve them.

Season the fish with salt, a bit of cumin, and the juice of 1/2 lemon.

Dredge the fish in 1/2 cup of all-purpose flour.

Heat oil in a pan and fry the fish until golden brown, flipping them as needed.

Remove the fish and set aside; discard the cilantro stems from the pot.

Incorporate the fried fish back into the pot.

Add 1/2 cup of cheese and 1/2 cup of milk; adjust salt if necessary.

Finish with fresh cilantro and a generous amount of dried oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens