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 25m

Cook 2h 15m

Total 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.

Chupin De Pescado

Fish Stew Recipe

Tomato Stew Recipe

Chupín de Pescado (Argentine Fish and Tomato Stew) Image

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Ingredients

(Servings: 6 servings)

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)

Nutrition Facts

Calories

863kcal

43%
Fat

38g

1%
Saturated Fat

3g

0%
Carbohydrates

67g

3%
Fiber

8g

0%
Sugar

11g

0%
Protein

50g

2%
Cholesterol

67mg

3%
Sodium

550mg

27%

Percent Daily Values are based on a 2,000 calorie diet.

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