Chupín – river fish stew with potatoes
A fish stew from the Litoral, the provinces along the Paraná river: thick steaks of surubí, a large South American catfish, cooked on top of potatoes in a tomato, onion and pepper sauce, with bread to mop it up. In Santa Fe and Entre Ríos it's also made with other river fish such as boga, dorado or patí.
- 1 h 05Time
- 35 minHands-on
- 4Portions
- 54 gprotein per portion
- 760kcal per portion
Ingredients for 4 portions
- 1 kgSurubí (tiger catfish), in steaks
- to tasteSalt
- to tasteBlack pepper
- 3 tbspRapeseed oil
- 2Yellow onions, chopped
- 2Bell peppers, 1 red and 1 green, in strips
- 3 clovesGarlic, chopped
- 4Tomatoes, peeled and chopped
- 1 tspPaprika
- 3 mlChili flakes
- 1 tspOregano
- 2Bay leaves
- 150 mlWhite wine
- 600 gPotato, in 1 cm slices
- 500 mlFish stock
- 2 tbspParsley, chopped
On the side
- 4Crusty white rolls
Method
- Pat the fish steaks dry with kitchen paper, season with salt and pepper and keep them in the fridge.
- Chop the onions and garlic and cut the peppers into strips. Plunge the tomatoes into boiling water for a minute, then peel and chop them. Peel the potatoes and cut them into 1 cm slices.
- Heat the oil in a wide pan over a medium heat. Cook the onion, peppers and garlic for about 10 minutes, until soft but not coloured.
- Add the tomatoes, paprika, chilli flakes, oregano and bay leaves and cook for 5 minutes. Pour in the wine and let it bubble for a couple of minutes.
- Add the potato slices and pour in the fish stock. Cover and simmer over a low heat for 15 minutes, until the potatoes are almost tender.
- Lay the fish steaks on top and spoon over some of the sauce. Cover and simmer gently for 12–15 minutes without stirring – just give the pan a shake now and then – until the fish is opaque and comes away easily from the bone.
- Scatter over the parsley and serve the chupín in deep plates, with bread to mop up the sauce.
