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–+ servings
A cast iron dutch oven with a ladle, cloth napkin, and garnishes.

Chupe de Pescado Recipe

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Tamara Andersen
Chupe de pescado is a hearty Peruvian chowder with fish, vegetables, and a creamy broth enriched with evaporated milk (or half and half) and queso fresco...
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Peruvian
Servings 2 to 3 servings
Calories 606 kcal

Ingredients
 
 

  • 2 tablespoons vegetable or olive oil
  • 12 ounces fish portions - patted dry and seasoned with salt and pepper
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons ají amarillo paste - +/- to taste
  • 2 cups fish stock
  • 1 tablespoon ají panca paste - ají panca paste is not spicy
  • 1 teaspoon dried oregano leaves - see Ingredients Notes
  • 1 teaspoon huacatay paste - optional
  • 11 ounces potatoes - cut in 3/4" cubes; see Ingredients Notes
  • 1 cup habas/ fava beens - see Ingredients Notes
  • 1 cup choclo corn - see Ingredients Notes
  • 1 cup English peas
  • 1 cup half and half or evaporated milk
  • 3 ounces queso fresco
  • ½ teaspoon sea salt and fresh ground pepper - or to taste*
  • 2 eggs - optional

Instructions

  • After patting the fish dry, season with salt and pepper. Add a tablespoon (+/-) of oil 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.
  • 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.
  • 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.
  • When the vegetables are tender, add the peas and queso fresco. Cover, and simmer 2-3 minutes.
  • Season as needed. See Step-By-Step Instructions in post.
  • Add the browned fish pieces and whole eggs (if using) to the chowder.
  • To serve, ladle the chowder into 2 soup bowls with an egg in each. Garnish with chopped cilantro and scallions as desired.

Notes

*Queso fresco can be salty. You may want more or less than 1/2 teaspoon of sea salt.
NOTE: I put the eggs in a ramekin or small prep bowl, and drop them whole into the soup. Let the soup simmer until the whites are opaque.

Nutrition

Calories: 606kcal | Carbohydrates: 30g | Protein: 46g | Fat: 25g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com