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Chupe de pescado is a special soup enjoyed in Peru during Lent. A soup made with fresh vegetables and white fish. Light, but filling.
There are two popular stories about the word chupe, both say it comes from a Quechua word, one of the native languages of the Andes.
One story says, chupi, as the word is pronounced in the Andean language, means soup. The other story says it's pronounced chupa which means last, as this dish is served as a main course or it's the last dish you eat before ending the main meal.
Whichever the right story is, chupe refers to the different soups that are served in Peru.
Chupe de pescado or fish soup is more popular on the Peruvian coast throughout the year but becomes a special meal in all of Peru during Lent.
During this time, many religious people refrain from eating meat and they start to prepare for the great Passover feast.
During Easter, the religious festival is complemented by processions, the tasting of traditional food and the purchase of handicrafts.
It's a time where families get together, pray together, and cook together.
These Peruvian customs are not very different from the rest of Latin America. Although, every house adds a little bit of their own family culture.
Our Passover feast looks different every year. Some years we gather around the table with friends from different parts of the world that are like family to us.
Other years we are blessed by being in the same country with our families, times that we treasure in our hearts.
Today, I'm sharing a recipe using Clamato® Tomato Cocktail from Walmart, which helps you create meals your family loves during the various food restrictions observed during Lent.
Ingredients for Chupe de Pescado
This fish soup has a lot going on. Fresh vegetables, fried fish, fresh cheese, eggs, and fried bread.
Although this soup already comes together really quickly, I cooked my veggies the day before and kept them in the fridge until I was ready to cook it.
Veggies for Soup:
- lima beans
- yellow potatoes
- Clamato® Tomato Cocktail
This fish soup can be made with whatever ingredients you have on hand. Usually, it's made with white fish, I chose cod. Choose your favorite.
The fish is fried before adding it to the soup. Another step you can make the day before!
Ají amarillo o yellow pepper is another ingredient for this chupe. This pepper is mild and it has a slightly fruity flavor.
Ají amarillo in the whole dried form is harder to find outside Peru. Some small specialty stores that cater to the Latino / South American community might have ground ají amarillo or paste.
If you can't find any of the variations of this chile, you can substitute it with dried habanero.
How to Make Chupe de Pescado
Heat some oil in a large pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more.
Add fish stock and Clamato® Tomato Cocktail, and bring to boil.
You can find Clamato® Tomato Cocktail in the juice aisle at Walmart.
Clamato is the authentic tomato cocktail that can spice up your meals and drinks! it's fresh and goes great with this Peruvian fish soup as its ingredients are Lent-friendly.
If you want to see other Lent-friendly Clamato recipes, check out Forty Days of Flavor.
When you are on a budget, Walmart is the place to shop. Our family shops there often.
It's been over 6 months since we came back to the US, and I still find shopping overwhelming.
But having the Walmart app it's a huge help! I type the product I'm looking for, and it tells me in what aisle I can find it 🙂 happy shopper every time.
Once the soup starts boiling, add all the vegetables, and spices and cook for 10 minutes.
Lower the heat, add evaporated milk, mix and drop 6 eggs. Cover and let it simmer for 5 minutes.
While the soup is simmering, heat a small frying pan, add butter and fry a few slices of bread.
Remove the soup from the stove, add chunks of queso fresco and serve.
Finish this Peruvian meal with an amazing dessert, Suspiro Limeño (Peruvian Custard).
More Latin American Soup recipes: 10 Latin American Soups to Try this Winter
Chupe de Pescado (Peruvian Fish Soup)
- Fried Fish:
- 6 pieces of cod (1.5 lb)
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup cubed squash
- ½ cup peas
- ½ cup lima beans
- 1 cup corn
- 1 cup diced carrots
- 4 yellow potatoes cubed
- 2 tablespoons olive oil
- 1 small red onion
- 2 garlic cloves minced
- 2 tablespoons minced mint
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 2 tablespoon ají amarillo or dried habanero
- 4 cups fish stock
- 1 cup Clamato® Tomato Cocktail
- 1 can evaporated milk
- 6 to 8 eggs (1 egg per person)
- 1 cup queso fresco cut in chunks
- 1 French baguette
- 1 tablespoon butter
- Fish: Using paper towels, pat the fish dry on both sides. Place flour, salt, and pepper on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess.
- Heat olive oil over medium heat and cook 2 pieces of fish at a time. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove. Set aside.
- Vegetables: Add squash, peas, lima beans, corn, carrots, and potatoes to a pot and cover with water. Bring to a boil and cook until potatoes are done about 10 minutes. You can make this step a few days before and keep it in the refrigerator.
- Soup: Heat some oil in a large pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more.
- Add fish stock and Clamato® Tomato Cocktail to a boil. Add the reserved vegetables, salt, pepper, oregano, mint, and ají amarillo. Cook for 10 minutes.
- Lower the heat, add evaporated milk, mix and drop 6 eggs. Cover and let it simmer for 5 minutes.
- While the soup is simmering, heat a small frying pan, add ½ tablespoon of butter and fry a few slices of bread. Repeat until you have enough slices for the number of guests you have.
- Remove the soup from the stove, add chunks of queso fresco and serve.