How to make fish chupin

Welcome to Paulina Cocina! This time we're sharing a great fish recipe: a fish stew!

No, don't think chupin is just a pair of pants; it's a very popular fish recipe in all Peruvian cuisine.

The name “chupin” for fish comes from the Italian preparation ciuppin , which was basically a broth made with fish that they couldn’t sell.

It was cooked in a mixture of water and wine with onion, garlic, and parsley. In other words: delicious!

About this fish stew recipe

What I like most about chupin is that it works with any fish recipe . It's more of a way of preparing it than a recipe exclusive to one type of fish.

Paulina made it with hake fillets, but the truth is that it can be made with almost any type of fish.

And the best part is that it solves once and for all the big problem with fish: that everything falls apart!

Since we use toothpicks to hold them together, everything stays together without breaking.

It's extremely important to cut the potato into slices of 1 cm or less, about 7 mm, since the potato will serve as a parameter to know when the fish is ready. That is, when the potato is ready, we'll know the fish is ready.

If we cut the potato too thinly, the fish will be raw. If we cut it too thickly, the fish will be overcooked.

Greetings and until next

Juanita
Assistant

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Fish Stew Recipe

Ingredients

For 3 portions

• 6 small hake fillets
• 1 tomato
• 1 onion
• 1/2 Red Mryr
• 2 garlic cloves
• 1/2 glass of tomato puree
• Parsley
• 1 lemon
• Paprika
• 2 potatoes
• 1 jet of white wine
• 1/2 broth glass
• Salt, pepper and olive oil

Fish stew step by step: with hake or whatever you like!

1. First, we'll clean the fillets thoroughly and place them in a dish. Season with salt and pepper and add the juice of a whole lemon. This will not only add flavor but also give them more firmness. Place in the refrigerator while you prepare the rest.
2. Slice the onion, cut the bell pepper into strips, and finely dice the garlic. Place everything in a pan with oil on the stovetop, add a little salt, and let it cook.
3. Meanwhile, we peel and cut the tomato into small cubes and set aside.
4. Add half a glass of wine to the pan and stir until the alcohol evaporates. At this point, add the tomato and let it cook until it changes color from light red to a deep burgundy.
5. Peel the potatoes and cut them between 7mm and 1cm thick. It is very important that we respect this measurement!
6. Return to the sauce. When the tomato has changed color, add the tomato puree, water, and a little broth (you can see the homemade broth recipe here), and season with pepper, paprika, and a little vinegar, if you like. Cover and simmer over low heat.
7. Remove the fish from the refrigerator and roll each fillet into a roll. Secure with a toothpick or chopstick. Transfer to the pot and place them spaced apart and equidistant (yes, I said equidistant). The video clearly shows how to do it. Place the potato slices between the fish rolls so they don't move around. Cover and leave like that.
8. When the potato is ready, the fish is ready. When you pierce it with a knife and it's tender, it's ready. Add paprika and parsley, turn off the heat, and let it sit for about 3 minutes.

This is how everything is organized.

This way the fish doesn't fall apart