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Chupe de pescado (fish chowder): recipe illustration
Fish & seafood

Chupe de pescado (fish chowder)

A creamy fish stew-soup, thickened with milk and cheese, with potatoes and eggs. A family and festive dish, it is best eaten piping hot, sometimes with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

520 kcal per serving

Protein
40.7 g
Carbohydrates
31.9 g
Fat
24.2 g
of which saturated fat
10.7 g
Fiber
4.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the fish into large chunks and season with salt, pepper and cumin.
  2. Sauté the sliced onions in the oil for 5 minutes, then add the garlic, chilli and diced tomatoes. Let them stew for 5 minutes.
  3. Add the chopped potatoes, cover with water and cook for 15 minutes over medium heat.
  4. Lay the fish in the broth, then gently poach for 8 to 10 minutes without stirring.
  5. Pour in the milk, add the fresh cheese cut into cubes and the paprika, then heat through without boiling.
  6. Carefully add the whole eggs, cover and cook gently for 5 to 6 minutes.
  7. Adjust the seasoning, sprinkle with parsley and serve piping hot.

Variations and tips

Dairy-free version. Replace the milk with coconut cream for a different flavour.

More ideas

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Original Ecomely recipe.