Chupín de Pescado is a traditional Latin American fish stew made with white fish, onions, peppers, tomatoes, potatoes, and broth, simmered gently until tender. It is commonly served as a hearty lunch and is known for its rich, savory broth and tender fish.
Jump to
This Chupín de Pescado recipe is made with marinated white fish rolled and cooked directly in a vegetable-based broth with white wine and homemade or store-bought stock.
It delivers deep flavor without heavy cream, making it satisfying yet balanced for home cooks.
Ingredients You'll Need
- White fish fillets (firm, boneless): Main protein; holds shape while simmering
- Yellow onion: Builds the aromatic base
- Poblano or bell pepper: Adds mild heat and depth
- Roma tomatoes: Provide acidity and structure to the broth
- Garlic cloves: Enhances savory flavor
- Potatoes: Adds heartiness and slight natural thickening
- Dry white wine: Deglazes and deepens flavor
- Chicken or fish broth: Cooking liquid and flavor foundation
- Extra virgin olive oil: For sautéing and flavor development
- Fresh cilantro or green onions: Bright finishing herbs
- Lemon (zest and juice): Adds freshness and balances richness
How to Make Chupin de Pescado
Note: The full instructions are provided in the recipe card below.
- Place the fish fillet on parchment paper and sprinkle it with kosher salt, pepper, and lemon zest. Drizzle the lemon juice over the top of the fillets and let them marinate in the refrigerator for 20 to 30 minutes.
- Remove the fish fillets from the refrigerator and roll up each fillet, beginning at the narrow end, and weave a large toothpick to keep the roll closed. Repeat the process until you have finished all the fish rolls.
- Heat 3 tablespoons of extra olive oil in a large saucepan over medium-high heat. Add the onion, poblano pepper, carrot, tomatoes, and garlic; season with 1 ½ teaspoons kosher salt, 2 teaspoons crushed red pepper flakes, 1 teaspoon oregano, and a bay leaf.
- Cover and cook until the vegetables are softened, about 10 minutes. Deglaze with white wine. Once evaporated, add chicken broth and potatoes. Bring it to a boil for about 5 minutes, then reduce the heat to a simmer.
- Cook until the potatoes are tender, about 8 to 10 minutes. Increase heat to medium-high; nestle the pieces of fish rolls previously seasoned among the vegetables in the pan and heat until warmed through and the fish is opaque throughout, about 2 minutes.
- Sprinkle with chopped green onions and cilantro; cover the Chupin de Pescado for about 5 minutes. Remove the toothpick and serve the Chupin de Pescado over white rice.
Storage, Make Ahead, & Freezing
Storage: Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat to prevent the fish from overcooking.
Make Ahead: Prepare the broth and vegetables up to 1 day in advance and refrigerate. Add the fish and cook just before serving for the best texture.
Freezing: Not recommended. Cooked fish becomes dry and grainy after freezing and reheating.
Camila's Tips & Variations
- Fish overcooked: Remove from heat as soon as it turns opaque to keep it tender.
- Broth too thin: Simmer uncovered a few extra minutes to reduce and concentrate flavor.
- Too spicy: Reduce the crushed red pepper flakes or remove poblano seeds.
Frequently Asked Questions
Can I use frozen fish for Chupín de Pescado?
Yes. Thaw completely and pat dry before marinating to prevent excess water from thinning the broth.
Why did my fish turn dry?
It likely overcooked. Fish cooks quickly and should be removed from heat as soon as it turns opaque.
Can I skip the white wine?
Yes. Replace it with extra broth and a small squeeze of lemon juice for acidity.
Can I make it without potatoes?
Yes. The broth will be lighter; reduce slightly longer if you want more body.
Pair with
You may also like
Recipe
Chupin de Pescado
Ingredients
- 8 Catfish fillets , cod, tilapia, or any firm fish fillets
- 1 large onion , julienne sliced
- 1 carrot , julienne sliced
- 1 cup (0.24 l) white wine
- ½ cup Homemade fish broth , Knorr low sodium chicken broth, or vegetable broth
- 1 poblano pepper or green bell pepper , julienne sliced
- 1 red bell pepper , Julienne sliced
- 5 garlic cloves , finely minced
- 6 Roma tomatoes , sliced
- 2 russet potatoes , thinly sliced (about ¼ inch)
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ bunch green onions , chopped
- ½ bunch of cilantro or Italian parsley , chopped
- 1½ teaspoon kosher salt
- 2 teaspoons red pepper flakes , to taste
- Juice and zest for 2 lemon
- 3 Tablespoons Extra virgin olive oil or as needed
Instructions
- Place the fish fillet on a piece of parchment paper and sprinkle it with the kosher salt pepper, and lemon zest. Drizzle the lemon juice over the top of the fillets and let marinate in the refrigerator for 20 to 30 minutes.
- Remove the fish fillets from the refrigerator and roll up each fillet, beginning at the narrow end and weave a large toothpick to keep the roll closed. Repeat the process until you finished all the fish rolls.
- Heat 3 tablespoons of extra olive oil in a large saucepan over medium-high heat. Add the onion, poblano pepper, carrot, tomatoes, and garlic; season with 1 ½ teaspoon kosher salt, 2 teaspoons crushed red pepper flakes pepper, 1 teaspoon oregano, and bay leaf. Cover and cook until the vegetables are softened, about 10 minutes.
- Deglaze with white wine. Once evaporated, add chicken broth and potatoes. Bring it to a boil for about 5 minutes, then reduce the heat to a simmer. Cook until the potatoes are tender, about 8 to 10 minutes.
- Increase heat to medium-high; nestle the pieces of fish rolls previously seasoned among the vegetables in the pan and heat until warmed through and fish is opaque throughout about 2 minutes.
- Sprinkle with chopped green onions and cilantro; cover for about 5 minutes. Remove the toothpick and serve the Chupin de Pescado over white rice.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
