Apr. 20, 2009

Chupe de Pescado

Here is the recipe for Chupe de Pescado- a local fish soup that is very good! Chupe de Pescado Ingredients: Broth: 1 large fish head (about 300 g) 7 cups of water 350 g. of fish filets cut into 1" cubes and seasoned with salt and pepper* 3 Tablespoons of flour 1 Tablespoon of oil 2 Tablespoons of butter Salt Refrito: Achiote** 1 large purple onion diced into medium chunks 1 large green onion diced*** 1 green pepper diced into medium chunks 4 garlic cloves minced 1 tomato loosely blended (so that it is chunky) 1/4 teaspoon cumin 1/4 teaspoon oregano 1/2 teaspoon black pepper 1 kg potatoes- 1/2 diced, 1/2 cut into large wedges 1 cup milk Salt Preparation: 1. Cook the fish head in the water with salt for about 20 minutes until it is very soft. Cool the resulting broth then strain out the fish. 2. Measure the broth and add more water if needed to complete 6 cups. Set water aside. 3. Dredge the fish cubes in the flour. 4. Heat the oil and butter in the soup pot and fry the fish cubes then set them aside. 5. In the same soup pot that you used to fry the fish, prepare the refrito. 6. Add the achiote to the oil in the pot. Remove after a few minutes. 7. Saute the onion, green pepper, and garlic. 8. When the vegetables are soft add the tomato which has been slightly blended . 9. Add the spices then saute for 10 more minutes. 10. Add the potatoes and stir in constantly for another 5-10 minutes. 11. Add the milk and when it begins to boil add the fish broth. 12. Let it simmer for about 1/2 hour until the potatoes are done. 13. Lastly, add the fried fish cubes. When the fish is hot, it's ready to serve. * for the cubed fish I use white sea bass (corvina). Any mild flavored fish will do. ** Achiote- also known as Annatto seed. It is used to give food an orange/yellowish color. See picture below. This can be found a some grocery stores in the States near the ground chilis. Use a mild paprika if you cannot find this. *** Our green onions here are very big. They are about 16-18 inches long and the bulb is about 1-2 inches across. When we ate this I needed to add some salt and pepper. I also added a little aji sauce because I like mine a bit on the hot side. Chupe de Pescado

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