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Chupe de Pescado (Peruvian Fish Soup)

Chupe de Pescado (Peruvian Fish Soup)

Chupe de pescado is a special soup enjoyed in Peru during lent. A soup made with fresh vegetables and white fish. Light, but filling.
Course Main Course
Cuisine Peruvian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 to 8 servings
Calories 480 kcal
Author Lizet Bowen

Ingredients

  • Fried Fish:
  • 6 pieces of cod (1.5 lb)
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Soup:
  • 1 cup cubed squash
  • 1/2 cup peas
  • 1/2 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lower the heat, add evaporated milk, mix and drop 6 eggs. Cover and let it simmer for 5 minutes.
  7. While the soup is simmering, heat a small frying pan, add 1/2 tablespoon of butter and fry a few slices of bread. Repeat until you have enough slices for the number of guests you have.
  8. Remove the soup from the stove, add chunks of queso fresco and serve.

Recipe Notes

You can replace ají amarillo with dried habanero.