Chupe de Pescado | Peruvian Fish Chowder

👩🏻‍🍳 Tamara Talks – Chupe de Pescado vs Sopa de Pescado

Chupe de pescado Peruano and sopa de pescado are both traditional Peruvian fish soups, but they have distinct differences in terms of ingredients, preparation, and overall texture. Chupe de pescado is a thicker, creamier, chowder-like soup, and includes ingredients like fish, potatoes, choclo corn, peas, and ají amarillo paste. Evaporated milk or cream, eggs, and often, cheese are added as a rich thickener. Hearty and robust, chupe de pescado is a satisfying meal in a bowl.

Sopa de pescado is lighter and more delicate, and primarily features fish, fish stock, onions, garlic, tomatoes, potatoes, carrots, and celery. It might include some mild spices and herbs, but the focus is on the clear broth, which allows the flavor of the fish to shine through without the addition of dairy. I think of sopa de pescado as a starter course rather than a full meal.

About my Peruvian fish chowder recipe:

When I started working on this Peruvian soup recipe, and researching potential titles, I got a giggle out of the Google translator results:

As it turns out, the translation of “chupe de pescado” from Spanish to English is more likely “fish chowder” or “fish stew.” “Chupe” can mean both “stew” and slang for “you suck.”😂 Facebook takes down the post if anyone shares it. That makes me pretty unhappy!

As I often mention with my Peruvian-inspired recipes, I am not a fan of evaporated milk. I typically use a plant-based cream or half and half. You can certainly use evaporated milk if it suits you. As with most soup/stew recipes, flexibility is key. Use the vegetables you love and/or have on hand!

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• fish – On photo day, I used mahi mahi portions. Any firm, mild white fish is fine. I like barramundi, sea bass, cod, etc.
• onion
• garlic
• ají amarillo paste – Ají amarillo paste is available online if you can’t find it. My local Latino foods market carries a full line of Peruvian products. You can also make ají amarillo paste from frozen or dried peppers.
• fish stock – I buy fish stock at my market. You can also order fish stock online. If I have shrimp tails and fish bones, I will make fish stock, but that is infrequent. I have not tried using chicken stock, and for that reason, I can’t recommend it as a substitution.
• ají panca paste – Ají panca paste is available online and in many Latino foods market. It is an earthy, smoky paste typically made from dried peppers and reconstituted for paste or ground to a powder.
• huacatay paste – Huacatay is Peruvian black mint. It’s a pretty unique flavor similar to basil. Huacatay paste is optional!
• oregano – You can use dried Mediterranean or Mexican oregano leaves. If I have fresh oregano in my garden, I add a couple of sprigs.
• potatoes – I like tiny Yukon gold potatoes for this recipe. I halve the larger ones, and leave small ones whole. You can use full-sized potatoes, and cut them in 3/4″ dice.
• fava beans/habas – The traditional chupe de pescado usually includes habas. I can get frozen fava beans locally. If you can’t, lima beans make a good substitution.
• choclo corn – Choclo is a type of corn that is native to the Andean region of South America, particularly Peru. There are approximately 50 varieties of corn grown in Peru. It is not at all like the sweet corn grown in the US. It has large, plump kernels that are tender but firm. It has a nutty flavor, and just a hint of sweetness. Choclo is great for soups and stews. I get frozen choclo on and off the cob at my local Latin foods market, along with dried choclo corn kernels. You can also buy dried choclo kernels on Amazon. In a pinch, you can substitute hominy (dried, canned, or frozen). NOTE: Don’t forget to check cooking time and make an adjustment. The frozen choclo cooks in about the same time as the potatoes. Dried choclo must be cooked before using. Canned hominy or choclo can go in with the peas near the end to avoidy getting mushy.
• English peas
• evaporated milk – If you have followed me for awhile, you may be aware that I have an aversion to evaporated milk. I substitute half and half or plant-based cream.
• cheese – I specify queso fresco, and it is pretty widely available. You want a cheese that stays mostly intact rather than melting completely.
• eggs – Eggs are optional, but we like them. In Peru, you will see the chowder with and without eggs. I add them with the fish, and let them cook in the broth.

🔪 Step-By-Step Instructions

• Step 1 – After patting the fish dry, season with salt and pepper. Add a tablespoon (+/-) to the dutch oven over medium-high heat. When the fish shows some browning, turn. Cook on the other side. NOTE: The fish does not need to be cooked through as it finishes in the chowder. Also, I find a fish spatula is helpful for turning fish. Remove and set aside.

• Step 2 – After the fish is browned, add the remaining tablespoon of oil. Sauté the onion until it softens, then add the ají amarillo paste, garlic, and ground cumin. Sauté until fragrant.

• Step 3 – Add the fish stock, and scrape the browned bits from the dutch oven, then add the fava beans, potatoes, choclo corn, huacatay paste, and oregano. Cover and simmer.

• Step 4 – When the vegetables are tender, add the peas and queso fresco. Cover, and simmer 2-3 minutes.

• Step 5 – This is what the chowder looks like before the fish and optional eggs are added. This is a good time to check for seasoning. NOTE: Queso fresco tends to be salty, so you’ll definitely want to taste it and season.

• Step 6 – Add the browned fish pieces and eggs (if using) to the chowder.

• Step 7 – To serve, ladle the chowder into 2 soup bowls with an egg in each. Garnish with chopped cilantro and scallions as desired.

💭 Tips

If you’re still learning about Peruvian peppers, you might want to check out About Peruvian Ají Peppers.

If you are not pressed for time, feel free to poach your eggs. This step adds about 5 minutes per egg, but it results in a prettier egg with a runny yolk. On photo day, I cooked the eggs in the soup, and yolks were quite firm.