Chupín de Pescado is a beloved coastal dish, particularly in Argentina and Uruguay, known for its rich, comforting flavors. This fish stew features tender chunks of fish cooked in a flavorful broth with vegetables and spices. It’s a hearty dish that highlights the fresh and vibrant flavors of the sea.

Ingredients:

• 800 gr firm white fish fillets (such as cod, haddock, or trout), cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 tomatoes, peeled and chopped (or 1 can of diced tomatoes, about 400 gr)
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 liter fish stock or water
• 1/2 cup white wine (optional)
• 1 bay leaf
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Ingredients: Cut the fish into chunks and set aside. Peel and chop the vegetables.
2. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Cook Vegetables: Add the bell pepper, tomatoes, potatoes, and carrots to the pot. Stir and cook for about 5 minutes.
4. Add Liquids and Seasonings: Pour in the fish stock (or water) and white wine (if using). Add the bay leaf, paprika, thyme, salt, and black pepper. Bring to a boil.
5. Simmer: Reduce heat to low and let the stew simmer for about 20 minutes, or until the vegetables are tender.
6. Add Fish: Gently add the fish chunks to the pot. Continue to simmer for an additional 10 minutes, or until the fish is cooked through and flakes easily.
7. Garnish and Serve: Remove the bay leaf. Garnish with chopped parsley before serving. Enjoy hot.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 290 kcal
• Protein: 25 gr
• Carbohydrates: 20 gr
• Fiber: 4 gr

Chupín de Pescado is a delightful and nourishing stew that captures the essence of coastal cuisine, offering a satisfying and flavorful meal

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