Chupín de Pescado
User Reviews
5
4 reviews
Excellent
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Prep Time
15 mins
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Cook Time
45 mins
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Rest Time
1 hr
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Total Time
1 hr
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Servings
3 people
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Course
Main Course
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Cuisine
South American, Argentinian, Uruguayan, Paraguayan
Chupín de Pescado
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Chupín de pescado is a traditional dish of Argentinian, Uruguayan and Paraguayan cuisines based on fish and potatoes.
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Ingredients
- 1 lb white fish sea bass, hake, catfish), cut into large pieces or rolled and secured with a cocktail stick, firm
- 1 lemon (juice only)
- salt sea salt
- black pepper , freshly ground
- 2 tablespoons olive oil
- 1 large onion , finely sliced
- 1 large red bell pepper , julienned
- 2 cloves garlic , chopped
- ½ cup white wine dry
- 2 tomato peeled, seeded and diced, large
- 4 tablespoons tomato puree
- 1 cup fish broth
- 1 tablespoon paprika
- 1 lb potato peeled and cut into ¼ inch (7mm) slices
- 1 tablespoon parsley chopped
Instructions
- Brush the fish with lemon juice, season with salt and pepper, and set aside for an hour in the refrigerator.
- Add 2 tablespoons of olive oil to a pan over a medium heat.
- Fry the onion, garlic and red pepper for 5 minutes, stirring often.
- Add the white wine, and cook for another 2 minutes.
- Add the tomatoes, mix well, and cook for 5 minutes, stirring occasionally.
- Mix in the tomato purée, fish broth, and paprika.
- Add the potatoes, stir well, cover with a lid, and allow to simmer for 10 minutes.
- If the fish fillets are small, roll up each piece, and fix with a toothpick.
- Place the fish on top of the stew, cover again, reduce the heat to medium-low, and cook for another 15 to 20 minutes.
- Turn off the heat, uncover and sprinkle with parsley, then cover again for 3 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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