Chupe de pescado (Fish cioppino)


The peruvian coast has an old tradition of fish-based dishes; not only in main courses, but in soups too. There isn’t a lot of things better than a hot soup for the winter, specially if it’s a fish cioppino. Besides, it has a good fame to be a good reconstituent. There’s many ingredients, but the preparation is simple and the result is delicious. Get warm with this recipe for 10 people.


  • 1/4 cup of vegetable oil
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 4 cloves of garlic, chopped
  • 2 tablespoons of tomato sauce
  • 3/4 teaspoon of dry oregano
  • 2 yellow chilis/peppers, cut in halves, cleaned and without seeds
  • 2 bay leaves
  • 15 cups of water
  • 2 cups of white wine
  • 2 fish heads and spines
  • 4 big potatoes, peeled and in pieces
  • 3/4 cup of rice
  • 1/2 cup of peas
  • 1/2 cup of chopped carrots
  • 10 corn pieces
  • 10 white fish fillets
  • 7 tablespoons of flour
  • 4 eggs, slightly beaten
  • 1/2 cup of evaporated milk
  • 1/2 cup of chopped fresh cheese
  • Salt
  • Pepper


Heat the oil in a pot. Add the onion and fry until it gets brown. Add the tomatoes, garlics, tomato sauce, oregano, yellow chilis and the bay leaves. Fry 3 or 4 minutes on a medium flame. Pour the water, the wine and the fish heads and spines. Boil. When it has boiled, cook covered on a low flame for 45 – 60 minutes.

When it’s ready, strain and return the stock to the pot. Add the potatoes, rice, peas, carrots and let them cook. Before it gets ready, add the corn and cook some minutes more.

Add the eggs and stir. Pour the evaporated milk and the fresh cheese.

Before serve, season the fillets with salt and pepper; flour and fry them. Put a fillet in each dish with the stock.

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