Ingredients with Measurements:
- 1 lb. white fish fillet, cut into bite-sized pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tbsp. paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 2 cups fish or chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 tbsp. cornstarch
- 2 large potatoes, peeled and diced
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion, red and yellow bell pepper, and garlic. Cook until vegetables are soft, about 5-7 minutes.
2. Add paprika, cumin, and oregano. Cook for another 2 minutes, stirring constantly.
3. Pour in fish or chicken broth, milk, and heavy cream. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. In a small bowl, whisk cornstarch with 2 tablespoons of cold water until smooth. Add to the pot and stir until the soup thickens.
5. Add diced potatoes and frozen corn. Cook for another 10-15 minutes, until the potatoes are tender.
6. Add fish fillet and cilantro. Cook for another 5-7 minutes, until the fish is cooked through.
7. Season with salt and pepper to taste.
8. If desired, use an immersion blender to blend some of the soup for a creamier texture.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 25g
Carbohydrates: 28g
Protein: 23g
Sodium: 620mg
Sugar: 7g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillet.
- Vegetable broth can be used in place of fish or chicken broth.
- Half-and-half can be used in place of heavy cream.
Variations:
- Add shrimp or scallops for a seafood chowder.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add a can of diced tomatoes for a tomato-based chowder.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces so it cooks evenly.
- To make the soup spicier, add a pinch of cayenne pepper.
- If the soup is too thick, add more broth or milk to thin it out.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped green onions, or a dollop of sour cream.
Pairings:
Crusty bread, garlic bread, or a side salad.
Suggested side dishes:
Roasted vegetables, steamed broccoli, or a side of rice.
Troubleshooting advice:
- If the soup is too thin, add more cornstarch to thicken it.
- If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chupe de Pescado is a traditional fish chowder from Peru. It is typically made with white fish, potatoes, and a variety of vegetables and spices.
Flavor profiles:
Creamy, savory, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread for dipping.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Peruvian
Taste: Savory, Creamy, Fishy, Rich, Comforting