Chupe de Pescado (Peruvian Fish Chowder)
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Ingredients
- 500 g white fish fillets (such as pollock)
- 400 g waxy potatoes, peeled and diced
- 150 g tinned sweetcorn, drained
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp smoked paprika
- 900 ml fish stock
- 200 ml whole milk
- 2 large eggs
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 34 g
- Carbohydrate
- 28.7 g
- of which sugars
- 7.6 g
- Fat
- 7.3 g
- of which saturates
- 2.6 g
- Fibre
- 3.4 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool, peel and quarter.
- 2
Heat a splash of oil in a large pan and cook the onion and garlic for 5 minutes until softened. Stir in the smoked paprika.
- 3
Add the potatoes and fish stock, bring to a simmer, cover and cook for 12 minutes, until the potatoes are almost tender.
- 4
Stir in the sweetcorn and whole milk and simmer for 5 minutes.
- 5
Cut the fish into chunks and add to the pan. Simmer gently for 6-8 minutes, until it flakes easily.
- 6
Ladle into bowls and top each with the quartered eggs.
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