If you're looking for a hearty and flavorful dish to satisfy your seafood cravings, look no further than Chupin de Pescado. This traditional Latin American fish stew is loaded with fresh and aromatic ingredients, including onions, peppers, tomatoes, and potatoes, all simmered together in a fragrant broth made with white wine and homemade fish broth.
The result is a rich and savory meal that will leave you feeling warm and satisfied. Whether you're a seafood lover or just looking for a delicious new recipe, Chupin de Pescado is a must-try dish sure to impress.
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What is Chupin de Pescado?
Chupin de Pescado is a traditional Latin American fish stew typically made with fresh and flavorful ingredients. The dish typically includes firm fish fillets, such as catfish, cod, or tilapia, simmered with onions, peppers, tomatoes, and potatoes in a fragrant white wine and fish or vegetable broth. The dish is seasoned with various herbs and spices, such as oregano, red pepper flakes, and garlic, and is often finished with a squeeze of fresh lemon juice and a drizzle of olive oil. The result is a hearty and flavorful stew perfect for a cozy night or a special occasion with family and friends.
Chupin de Pescado Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fish fillets: The star ingredient of the dish, the fish fillets provide a firm and meaty texture and a rich flavor that pairs well with the other ingredients.
- Onion: The julienne sliced onion adds a sweet and savory flavor to the dish while providing texture.
- Carrot: The julienne sliced carrot adds a subtle sweetness and crunch to the dish.
- White wine: The white wine adds a complex and fragrant flavor to the broth while providing a bit of acidity to balance the other flavors.
- Fish broth or vegetable broth: The broth provides a base for the stew, adding depth and richness to the flavors.
- Poblano or green bell pepper: The julienne sliced pepper adds a mild and slightly smoky flavor.
- Red bell pepper: The julienne sliced red pepper adds a sweet and slightly tangy flavor to the dish.
- Garlic: The finely minced garlic adds a pungent and slightly spicy flavor.
- Roma tomatoes: The sliced tomatoes provide the stew with a fresh and sweet flavor.
- Russet potatoes: The thinly sliced potatoes add a starchy and hearty texture to the stew.
- Bay leaf: The bay leaf adds a subtle earthy flavor and aroma to the stew.
- Dried oregano: The dried oregano adds a fragrant and slightly bitter flavor.
- Green onions: The chopped green onions add a fresh and slightly sweet flavor.
- Cilantro or Italian parsley: The chopped cilantro or parsley adds a fresh and slightly herbaceous flavor to the dish.
- Kosher salt: The salt enhances and balances the other flavors in the dish.
- Red pepper flakes: The red pepper flakes add a spicy kick to the dish.
- Lemon juice and zest: The lemon juice adds a bright and tangy flavor to the dish.
- Extra virgin olive oil: The olive oil adds a rich and slightly fruity flavor to the dish while also helping to bind the flavors together
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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 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 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 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. Enjoy!
Substitutions
- Fish fillets: You can use any firm white fish fillets, such as cod, tilapia, or snapper, instead of catfish.
- White wine: If you don't have white wine, use chicken or vegetable broth.
- Fish broth: If you don't have fish broth, you can use chicken or vegetable broth.
- Poblano pepper: You can use green bell pepper or Anaheim pepper instead of poblano pepper.
- Red bell pepper: You can use yellow or orange bell pepper instead of red bell pepper.
- Russet potatoes: You can use any potato, such as Yukon Gold or red potatoes, instead of Russet.
- Cilantro or Italian parsley: You can use either cilantro or Italian parsley, depending on your preference.
Variations
- Seafood: You can use a combination of different seafood, such as shrimp, scallops, and squid, in addition to or instead of the fish fillets.
- Vegetables: You can add or substitute other vegetables, such as zucchini, celery, or corn, to add more flavor and nutrition.
- Spices: You can adjust the amount and type of spices to your preference, adding more or less red pepper flakes, cumin, or paprika, for example.
- Herbs: You can add or substitute other fresh herbs, such as thyme, basil, or dill, to add more complexity to the dish.
- Coconut milk: You can substitute some or all of the broth with coconut milk for a creamier and slightly sweet flavor.
- Wine or beer: You can experiment with different types of wine or beer to add an extra flavor dimension to the stew.
- Meat: Add some cooked chorizo or bacon for a smoky and savory flavor.
How to Serve
Chupin de Pescado is a versatile dish that can be served in different ways depending on your preference. You can do it over rice to soak up the flavorful broth and make a complete meal, with bread or tortillas to dip into the stew or sliced or mashed avocado to add creaminess and richness. Squeezing lime wedges over the stew enhances the citrus flavor; adding hot sauce or salsa can provide extra heat and flavor.
A simple side salad of mixed greens, cucumber, and tomato dressed with a vinaigrette can balance out the richness of the stew. Whatever you choose to serve Chupin de Pescado, ladle plenty of the broth and vegetables onto each plate and enjoy the flavors and textures of this delicious Latin American fish stew.
How to Store & Re-Heat
To store: Leftover Chupin de Pescado, let the stew cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator and use it within 3 to 4 days. Before reheating the stew, discard any toothpicks from the fish rolls. To reheat the stew, transfer it to a saucepan and heat over low to medium heat, stirring occasionally until heated. If the stew appears too thick, add a splash of water or broth to loosen it up.
To reheat: Chupin de Pescado, it's important not to overheat the fish as it can become dry and tough. To avoid this, heat the stew slowly over low to medium heat until heated. Additionally, stir the stew occasionally to ensure the heat is evenly distributed throughout the dish. Once the stew is heated, you can serve it with fresh herbs, a drizzle of olive oil, and a squeeze of lemon juice for added flavor.
Make-Ahead
Chupin de Pescado is a dish that can be easily made ahead of time, making it an excellent choice for busy weeknights or entertaining guests. To prepare it ahead of time, follow the recipe instructions and cook the stew as directed, but don't add the fresh herbs or lemon juice yet. Once the stew has cooled to room temperature, transfer it to an airtight container and refrigerate it for 2-3 days. When ready to serve, reheat the stew over medium-low heat, occasionally stirring, until heated.
Once the stew is heated, add the fresh herbs and lemon juice, and adjust the seasoning if necessary. This method allows the flavors to develop and meld together while giving you the flexibility to serve the dish when it's most convenient.
How to Freeze
Freezing Chupin de Pescado can be a great way to store it for future use, whether you have leftovers or want to make a big batch in advance. To freeze the stew, let it cool to room temperature, then transfer it to a freezer-safe container or a zip-lock freezer bag, leaving some space for expansion. Label the container or bag with the name and date and any reheating instructions, then place it in the freezer for 2-3 months.
When you're ready to serve the stew, remove it from the freezer and let it thaw in the refrigerator overnight or until completely thawed. Reheat the stew in a large pot or saucepan with a splash of water or broth to loosen it, then add the fresh herbs and lemon juice and adjust the seasoning if needed. While freezing and thawing may slightly affect the texture of the potatoes and vegetables, the flavor should still be delicious.
Tips for Making The Best Chupin de Pescado
- Use fresh and good-quality fish fillets: The quality of the fish is essential to the overall flavor and texture of the dish. Choose firm and meaty fish fillets that are fresh and preferably sustainably sourced.
- Marinate the fish: Marinating the fish fillets in lemon juice, salt, and pepper before cooking adds flavor and helps to tenderize the fish.
- Sauté the vegetables first: Sautéing the vegetables before adding the broth and other ingredients helps to release their flavors and aromas, resulting in a more flavorful stew.
- Use homemade fish broth: Homemade fish broth adds an extra layer of flavor to the stew, but if you don't have time to make your own, use a high-quality store-bought fish or vegetable broth.
- Don't overcook the fish: Overcooked fish can become dry and tough, so cook it until it is opaque and cooked through.
- Serve with white rice: Chupin de Pescado is traditionally served with white rice, which helps to soak up the flavorful broth and adds a nice texture to the dish.
FAQ
Can I use frozen fish fillets for Chupin de Pescado?
You can use frozen fish fillets, but make sure to thaw them thoroughly and pat them dry with paper towels before cooking. This will help the fish cook evenly and prevent excess moisture in the stew.
Can I use canned tomatoes instead of fresh tomatoes?
You can use canned diced tomatoes instead of fresh Roma tomatoes. Just drain off any excess liquid before adding them to the stew.
Can I make Chupin de Pescado in a slow cooker?
You can make Chupin de Pescado in a slow cooker. Follow the recipe instructions to prepare the ingredients, then add them to the slow cooker along with the broth, wine, and spices. Cook on low for 6-8 hours or high for 3-4 hours or until the fish and vegetables are tender. Add the fresh herbs and lemon juice right before serving.
Can I use other types of fish for Chupin de Pescado?
You can use other firm white fish fillets, such as halibut, haddock, or mahi-mahi, instead of catfish or tilapia.
Can I make Chupin de Pescado ahead of time and freeze it?
You can make Chupin de Pescado ahead of time and freeze it for up to 2-3 months. Then, follow the proper storage and reheating instructions to ensure maximum flavor and texture.
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Recipe
Easy 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.
- Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.