Chupin de Pescado OVRLNDX style! ( Fish Stew at Camp )

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option while canned fish is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option, while vegetable oil is less expensive.

bay leaves

💰Cheaper: dried thyme

Dried thyme can add flavor if bay leaves are unavailable.

parsley

💰Cheaper: cilantro

Cilantro can be a flavorful substitute for parsley.

Prepare the fish fillets and place them in a container.

Add the juice of one whole lemon, salt, and pepper to the fish and set aside to marinate in the fridge.

Peel the skin off the tomato and cut it into small squares about half an inch thick.

Cut the potatoes into slices about one centimeter thick and place them in cold water to prevent browning.

Cut the red bell pepper into julienne strips and set aside.

Slice and dice half an onion and set aside.

Slice three medium-sized garlic cloves into thin slices.

Finely chop about half a cup of curly leaf parsley and set aside.

Heat the scuttle and add olive oil.

Cook the diced onions first until they start to soften.

Add the red bell pepper and tomato, mixing and stirring until the vegetables are slightly sautéed.

Add 1 cup of white wine and bring to medium heat, mixing until the alcohol evaporates.

Add 1 cup of tomato puree, sliced garlic, 2 tablespoons of red wine vinegar, salt to taste, 1 cup of vegetable broth, and 1 tomato bouillon. Let it simmer on low heat.

Take the marinated fish fillets from the fridge, roll them up, and add them to the stew.

Add the sliced potatoes in between the fish roll-ups.

Cover the stew and let it cook on low heat for about 10 minutes.

Add paprika, cover again, and let it cook for another 30 minutes or until the potatoes are soft.

Check the potatoes for doneness; if they are soft, the dish is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens