Countries › Argentina › Chupín de Pescado - fish and tomato stew)

Chupín de Pescado - fish and tomato stew)

A rustic stew created by Argentine fishermen, packed with meaty fish, potatoes and vegetables.

15 min

Prep

90 min

Cook

6

Serves

3654 kcal

Calories

184g

Protein

300g

Carbs

133g

Fat

Ingredients

Other

Six 5-ounce (140g) portions firm-fleshed white fish, such as snapper, sea bass, monkfish, or catfish (see notes)1 pieces

Kosher or fine sea salt1 pieces

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

(120ml) canola or other neutral oil0.5 cup

large yellow onion (about 10 ounces; 285g), diced1 pieces

medium carrot (about 4 ounces; 115g), peeled and diced1 pieces

medium red bell pepper (about 4 ounces; 115g), stemmed, seeded, and diced1 pieces

(200ml) dry white wine, such as chardonnay or sauvignon blanc0.75 cup

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 diced1 pieces

dried oregano0.5 teaspoon

smoked paprika0.5 teaspoon

ground cumin0.25 teaspoon

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

(750g) russet potatoes (about 3 large potatoes), halved lengthwise, then cut into 1/2-inch-thick slices1.5 pounds

(100g) frozen peas (see notes)0.5 cup

Method

Season fish with salt. Spread flour in a wide, shallow bowl, then lightly dust fish all over in flour, shaking off any excess, and transfer to a plate.

In a 5-quart Dutch oven, heat oil over medium heat until shimmering. Working in batches if necessary to avoid crowding the pot, add fish and cook, turning once, until golden on both sides, about 5 minutes per side. Return fish to plate and set aside; leave oil in pot.

Add onions to Dutch oven, season lightly with salt, and cook over medium-low heat, stirring occasionally, until softened and translucent, about 10 minutes. Add carrots and cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and continue to cook, stirring, until softened, about 5 minutes longer. Add white wine, bring to a boil over high heat, then reduce heat to a simmer and cook until raw alcohol smell is mostly gone, about 3 minutes.

Add tomatoes and their juices, oregano, smoked paprika, and cumin and cook, stirring occasionally, until slightly thickened, about 15 minutes. Add stock (or water) along with the potatoes, bring to a simmer, and cook until a paring knife inserted into the potatoes slides in with only a touch of resistance, about 20 minutes.

Return fish to pot, nestling it into the liquid and vegetables, and cook until meat is cooked through, about 10 minutes (the actual cooking time will depend heavily on the thickness of your particular pieces of fish, so keep an eye on it). Add peas and cook until just heated through. Serve right away.