Prepare a “Chupe de pesco” with the Peruvian recipe

Peruvian gastronomy never ceases to amaze us and its wide variety shows us how wonderful and blessed the land and ecosystem of Peru are.

Its history, tradition, customs and seasoning have amazed the world and of course Peruvians as well. That is why on this occasion and close to Holy Week we bring this recipe for Chupe de pescado, whose origin dates back to the Quechua origins, since “chupi”, a word that would give rise to “chupe” means “common dish”.

Below we will show you the recipe for the Fish Chupe under the Peruvian seasoning.

INGREDIENTS:

- 300 g of pieces of fish

- 1/2 cup oil

- 1 cup of chopped onion

- 4 cloves of chopped garlic

- 2 chopped tomatoes without skin or seeds

- 3 liters of fish stock

- 1/2 cup of rice

- 1/2 kilo of white potato, peeled and cut in half

- 1 sliced corn

- 1 cup green beans

- 1 cup of cabbage in pieces

- 1 cup of diced pumpkin

- 1/2 cup chopped huacatay

- 2 eggs

- 200 ml of evaporated milk

- 250 gr of crumbled fresh cheese

- Pepper to taste

- Salt to taste

PREPARATION:

1. Put in a pot 3 liters of water, the fish spine, along with the bones and head. Add one onion, two whole garlic, pieces of kion and salt. Let it boil about 15 minutes. After that time passes, it will be time to break or crush the bones in the same pot, with the intention that the flavor intensifies and let it boil for 5 more minutes.

Take a colander and bowl and drain all the broth through the strainer. Reserve the pure broth without any residue.

2. In a pot add three tablespoons of oil, which heat and then add the chopped onion, stir a few minutes and then add the garlic, along with the panka pepper, a pinch of pepper and cumin. Also add two chopped tomatoes without skin or seeds and stir.

It is necessary that it is constantly stirred and for the cooking to be quick and uniform add a little broth. Let it cook for 3 minutes.

3. Add oregano and stir while cooking for about 2 more minutes and then it's time to add the remaining fish stock.

4. Add the diced squash, along with the cup of broken (or whole) rice. Let it boil for about 10 minutes.

5. When the time is up, it will be time to add the corn in pieces, along with the broken potatoes and let it boil for about 5 more minutes.

6. Now it will be time to add the cilantro along with the huacatay, the green beans, fish in pieces, cabbage cut into pieces, cilantro and huacatay into pieces and mix everything and let it cook for about 3 minutes so that all the aromas integrate and form a rich flavor of the chupe.

7. In a bowl beat two eggs. Once they are shaken it will be time to add them to the pot where the chupe is being cooked. Also, add half a cup of evaporated milk while stirring the mixture with a ladle and finally, add the chopped herbs.

Let it boil for about two more minutes and that's it, you can serve your fish sucker.

On a plate, serve the broth and add a cooking dam, then add the cheese cut into pieces and parsley as part of the presentation.

TIP: If you want on the served dish you can add a fried egg.

NUTRITIONAL CONTRIBUTIONS OF THE DISH

Fish chupe is part of Peruvian cuisine and like the vast majority of dishes, it is also considered a great source of vitamin B12, A, D, phosphorus, magnesium, iodine and calcium. In addition, this dish provides few calories in the diet suitable for people with cholesterol problems. The fish sucker is an excellent option for a cold day in winter or after a bad night.

It can also help prevent cancer problems of the breast or liver.

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