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

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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.

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Questions

What internal temperature should Chupe de Pescado reach?

For Chupe de Pescado, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for queso fresco in Chupe de Pescado?

The entry for Chupe de Pescado calls for 1 cup queso fresco, diced. In its place: Mild feta, rinsed, or farmer cheese.

Does Chupe de Pescado contain eggs?

Yes: 4 eggs. The full allergen list for this entry is dairy, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Chupe de Pescado?

One serving (the recipe makes 4) is about 420 calories, with 34 g protein, 32 g carbohydrate and 16 g fat, plus 4 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

How long does Chupe de Pescado keep?

Refrigerate Chupe de Pescado for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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