Easy Chupin de Pescado
If you're looking for a hearty and flavorful dish to satisfy your cravings for seafood, look no further than Chupin de Pescado. This traditional Latin American fish stew is loaded with various 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 that is sure to impress.
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
How to Store & Re-Heat
Proper storage and reheating can help preserve the flavor and texture of Chupin de Pescado. To store the stew, let it cool to room temperature, transfer it to an airtight container and refrigerate it for 3-4 days. For more extended storage, you can freeze it for up to 2-3 months. When reheating, transfer the stew to a large pot or saucepan, and add a splash of water or broth to loosen it. Heat the stew over medium heat, occasionally stirring, until it simmers.
Reduce the heat to low and continue to simmer the stew for 5-10 minutes or until it is heated through. Adjust the seasoning if needed, adding more salt or spices to taste. Note that the texture of the potatoes and vegetables may be slightly softer after reheating, but the flavor should still be delicious. Ensure to follow proper food safety guidelines to avoid any risk of foodborne illness.
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, simply 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 you're 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 for you. By making Chupin de Pescado ahead of time, you can ensure that you have a delicious and satisfying meal ready whenever you need it.
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. By following these steps, you can enjoy Chupin de Pescado whenever you want, with minimal effort and maximum convenience.
Nutrition Facts
Easy Chupin de Pescado
Amount per Serving
Calories
800
% Daily Value*
Fat
25
g
38
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
9
g
Cholesterol
418
mg
139
%
Sodium
680
mg
30
%
Potassium
2971
mg
85
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
120
g
240
%
Vitamin A
2242
IU
45
%
Vitamin C
39
mg
47
%
Calcium
127
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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