Chupe de Pescado

Name: Chupe de Pescado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lbs white fish fillets, chunked; 2 tbsp olive oil; 1 cup red onion, diced; 4 garlic cloves, minced; 2 tbsp aji amarillo paste; 4 cups fish stock; 2 cups yellow potatoes, cubed; 2 corn ears, cut in rounds; 1/2 cup frozen peas; 1/2 cup evaporated milk; 1 cup queso fresco, diced; 1 tsp dried oregano; 4 eggs

A traditional Peruvian fish chowder loaded with tender white fish, potatoes, sweet corn, and fresh cheese in a creamy, spiced broth.

45 minMediumServes 4420 cal/serving

PeruvianSoupStovetopPescatarianHigh ProteinGluten-FreeNut-FreeSoy-FreeShellfish-FreeAlcohol-Free

Ingredients

1.5 lbs white fish fillets, chunked
2 tbsp olive oil
1 cup red onion, diced
4 garlic cloves, minced
2 tbsp aji amarillo paste
4 cups fish stock
2 cups yellow potatoes, cubed
2 corn ears, cut in rounds
1/2 cup frozen peas
1/2 cup evaporated milk
1 cup queso fresco, diced
1 tsp dried oregano
4 eggs

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat, then sauté 1 cup diced red onion and 4 minced garlic cloves until soft.
2

Stir in 2 tbsp aji amarillo paste and cook for 2 minutes until fragrant.
3

Pour in 4 cups fish stock and add 2 cups cubed yellow potatoes and 2 cut in rounds corn ears, bringing the mixture to a simmer for 10 minutes until potatoes are tender.
4

Add 1.5 lbs chunked white fish fillets and 1/2 cup frozen peas, cooking for 5 minutes until the fish reaches an internal temperature of 145 degrees F.
5

Turn off the heat, then stir in 1/2 cup evaporated milk, 1 cup diced queso fresco, and 1 tsp dried oregano.
6

Crack 4 eggs directly into the hot soup and let them poach undisturbed for 3 minutes before serving.

Questions

Can I make Chupe de Pescado dairy-free?

Yes. The dairy in this entry is 1/2 cup evaporated milk, 1 cup queso fresco, diced. Swap the evaporated milk for a plant-based version of the same product; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Chupe de Pescado keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Chupe de Pescado?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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