What I like most about this fish chupín recipe is the word Chupín.
According to the Chupín dictionary it means short sucks. Chupa, jacket and jacket, jacket. Nothing to do with the fish chupín or with JP's pants .
It doesn't matter.
Chupín for me sounds like a pacifier and they both bring me good memories.
Anyway, boy, here I bring you this traditional fish chupín that has several peculiarities in addition to reminding us pacifiers and pacifiers. Namely:
For starting the fish chupín, it is a dish of those we put and do not touch until it serves. Alabado is the Lord, we are going to play Farm Heroes Saga.
Second, the lemon marinade seems nonsense but, believe me, it is everything. It makes the fish very tasty, humid and very very firm.
And Number Three, he has the grace that, when cooking covered and without touching it, the fish is done as steamed. And steamed is very Canchero, we love it.
Anyway, here I leave you with this excellent recipe to make a tasty fish and not die in the attempt. But before leaving a question:
Is the word Chupón still use? Or did a cassock fall?
Ingredients
For 3 portions
- 6 very small hake fillets
- 1 tomato
- 1 onion
- 1/2 red bell pepper
- 2 garlic cloves
- 1/2 glass of tomato puree
- Parsley
- 1 lemon
- Paprika
- 3 small potatoes
- 1 jet of white wine
- 1/2 broth glass
- Salt, pepper and olive oil
Fish chupín recipe
This is done
1. Salpimentar the fish and cover it with the juice of the lemon. Take 1 hour to the refrigerator or the time we take to prepare all the rest of the ingredients. This step is important since it is the one that will make the fish more tasty and firmer, preventing it from disarming during cooking, they saw that hake is medium delicate in this regard.
2. Cut the onion into fine slices (hoops), the garlic in sheets and the meor in fine strips. Place them in a deep fart or pot with a little olive oil underneath. Save about 5 minutes.
3. Add the white wine jet and leave the fire about 2 more minutes.
4. Peel the tomato and cut it into cubes (you can also put entire can tomatoes, cut). Add them to the preparation of the onion that is in the fire. Cook for a few minutes, stirring occasionally.
5. Add the tomato puree and the half broth.
6. Peel the potatoes and cut them into slices of 1cm. approximately (a little less really, about 7mm.).
7. Do with each hake fillet a roll and secure it with a squad. What a scary word, to see when we abandon it and adopt stick. This is to make a roll is, again, to prevent us from disarming. Place in the pot well distributed (we are not going to stir). Between each rolled fillet, place potato slices.
8. Condicate with paprika, salt and pepper. Llover with chopped parsley.
9. Cover and leave over medium heat about 10-15 minutes. When the potatoes are ready, your fish chupín will be ready.
And here my fish chupín
Bello Bello
Very rich, I remember that my mother for the 40s or 50s, after saving the vegetables, put in the background some hard sheds called Marina and (Uruguay) then placed everything in layers and cooked very little like your recipe, how rich.
The best Chupin recipe of all !!! I don't use tomato puree because I don't like it. Thanks Paulina !!
Pauli, I think Chupón betrays us age, era and the century, which good definition, are pleasant memories. What I can contribute is the way to hide them, rubbing with a comb the blood spreads but it is yellowish, better shirt or not to leave?. Edu
It is said "moving"
Pauli !! You are my almost daily saving hehe!
The rice with chicken a success, the chupinazo another success and thus would continue but there are many successes thanks to you hehe !!!! ?? Idola !!
Thanks Pau!
There is no better than the "Caldeirada" of the Galicians.
Excellent recipe !! I did it as is and came out to "suck my fingers." My mother adds carrots in slices, cream and peas ... on tastes ... hahaaa
Great I have peeled mussels and a handwriting of shrimp, can I add them? Or you recommend that I see another recipe
Hi Pau! Total genia. I love the kitchen and I always look for tips. I was looking for my fish rolls, and I found you. Ailoviu!
Hello! He didn't have too much faith to the recipe; I changed the hake for tuna hits and I am spectacular!
Riquisimoooo
my mother made it very similar .. I added a touch of her and put on him slices of 1 lemon and gave her a very good acid touch
thanks Paulina
I liked this recipe ... I already adopted it. Sometimes the hake for Atuna .... Thank you.
Very rich Chupín's recipe came out very rich thanks kisses pau
Hello Paulina. I would like to do it with some river fish like the assembly. Will it go well?
Excellent recipe and easy re ... My personal touch is to add some peeled shrimp or prawns ...
Great, I'm doing it
Hello: I like it with whole fish rn pieces (Corvina) and marine cookie soaked at the end of cooking. And it remains to suck your fingers (Chupin)
Ciupin: It means chopped in the word of Italian origin
Chupín is told, because he has a lot of tomato juice, and onions and bullshit, they have to undo with the juices, with the bread gets wet and suck ... by which it is called Chupín.
I did it!!! Excellent your recipe genia !!!!
Hello haha, what I thought I had invented the dish called him a fish stoaf?
Today I did it with hake and came out Super! Thanks Pauli
I related chupín because he wears wine! Ha ha ha. I am Entrerriana, in Entre Ríos it is done with river fish to the album.
Listen to if they can the chupín chamarrita, eating is culture.
How good the recipe liked it a lot and the chupón is still using the word the good thing is that they look less hahaha
I added chickpeas. My wife was very delicious. Now, after eating it, so much more than two.
Hahahahahahaha. The introduction the best, far. You are a cape! Tremendous recipe.
Riquisimoooooo, copying your recipes
Hello! I do it with rice instead of potatoes, as my mother was towards it, it looks delicious. Thank you
With black olives it is great too!