I’ve been playing a bit of catch up with my country posts as the my kitchen turns into cookie baking central during the time spanning between Thanksgiving through mid December. This dish I made shortly before the Thanksgiving holiday when I wanted to have some lighter meals before I stuffed my self silly (bad joke completely intentional) with turkey. And I wanted to make something that I wouldn’t have leftovers for. That is definitely a challenge I’ve encountered with this challenge…some dishes just can’t be easily cut down to serve 2 people. And while the leftovers are often great, my fridge starts to burst at the seems after a pretty ambitious cooking week, not to mention near a holiday. My go to solution? Finding a fish dish from a country that I’d yet to explore. And Chupin de Pescado fit the bill!
It’s important to know that I took one significant shortcut with this recipe. I didn’t start with a whole fish, nor did I make a fresh fish broth. That was not the level of work I was looking to engage in a few days before Thanksgiving. I elected to use vegetable broth and used catfish filet, cutting into large chunks as instructed. The fish for this almost acts more as a garnish to the flavorful potato filled “stew” that lies beneath. While it is lightly seasoned, it’s what’s underneath that is the real star. It’s chock full of potatoes, tomatoes, onion, white wine and paprika. Submerge the fish in the juices to flavor it.
Recipe I used: https://www.196flavors.com/argentina-chupin-de-pescado/ (note this refers to this being and Argentinian recipe but it is listed in several places as being popular in several South American countries, including Uruguay)
Overall Level of Effort: 2
Skill Level: Beginner/Intermediate
Would Make it Again? Yes
Additional Notes: My “stew” ended up more like a sauce so I think perhaps a slower boil and using more broth at the start would get you the broth described in the recipe.