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Chupín de Pescado (Argentine Fish and Tomato Stew)

Name: Chupín de Pescado (Argentine Fish and Tomato Stew)
Prep time: 25 min
Cook time: 135 min
Total time: 160 min
Yield: 6 servings
Ingredients: Six 5-ounce (140g) portions firm-fleshed white fish, such as snapper, sea bass, monkfish, or catfish (see notes); Kosher or fine sea salt; All-purpose flour, for dusting (about 1/2 cup; 65g); 1/2 cup (120ml) canola or other neutral oil; 1 large yellow onion (about 10 ounces; 285g), diced; 1 medium carrot (about 4 ounces; 115g), peeled and diced; 1 medium red bell pepper (about 4 ounces; 115g), stemmed, seeded, and diced; 3/4 cup (200ml) dry white wine, such as chardonnay or sauvignon blanc; One 14.5-ounce (411g) can whole peeled tomatoes with their juices or 5 ripe plum tomatoes (about 1 1/4 pounds; 565g total), tomatoes crushed or diced; 1/2 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground cumin; 2 cups (473ml) vegetable stock, fish stock, or water (see notes); 1 1/2 pounds (750g) russet potatoes (about 3 large potatoes), halved lengthwise, then cut into 1/2-inch-thick slices; 1/2 cup (100g) frozen peas (see notes)

Prep Time

25m

Cook Time

2h 15m

Total Time

2h 40m

This Argentine Fish and Tomato Stew, known as Chupín de Pescado, is a hearty and flavorful dish featuring firm-fleshed white fish, tomatoes, and a variety of vegetables and spices. With a base of white wine and stock, this stew is sure to warm you up on a cold day.

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Ingredients

Servings: 6 servings

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Six 5-ounce (140g) portions firm-fleshed white fish, such as snapper, sea bass, monkfish, or catfish (see notes)

Kosher or fine sea salt

All-purpose flour, for dusting (about 1/2 cup; 65g)

1/2 cup (120ml) canola or other neutral oil

1 large yellow onion (about 10 ounces; 285g), diced

1 medium carrot (about 4 ounces; 115g), peeled and diced

1 medium red bell pepper (about 4 ounces; 115g), stemmed, seeded, and diced

3/4 cup (200ml) dry white wine, such as chardonnay or sauvignon blanc

One 14.5-ounce (411g) can whole peeled tomatoes with their juices or 5 ripe plum tomatoes (about 1 1/4 pounds; 565g total), tomatoes crushed or diced

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

2 cups (473ml) vegetable stock, fish stock, or water (see notes)

1 1/2 pounds (750g) russet potatoes (about 3 large potatoes), halved lengthwise, then cut into 1/2-inch-thick slices

1/2 cup (100g) frozen peas (see notes)

Chupín de Pescado (Argentine Fish and Tomato Stew)

Ingredients

Steps

Nutrition Facts

Chupín de Pescado (Argentine Fish and Tomato Stew)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts