Dish

Chupe de pescado

Chupe de pescado is a soup made with a variety of fish, vegetables, and spices. The fish is first cleaned and boiled in water with onions, garlic, and tomatoes. The broth is then strained and the fish is removed from the bones. The vegetables are added to the broth and cooked until tender. The fish is then added back to the soup and simmered for a few more minutes. The soup is served hot with lime wedges and potatoes.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Soup› Seafood Soup› Fish Soup

Origins and history

Chupe de pescado is a traditional dish from the coastal regions of Peru. It is believed to have originated with the fishermen who used the catch of the day in their cooking. The dish has since become popular throughout Peru and is often served in restaurants and at festivals.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may contain bones and should be consumed with caution by those with dental issues.

Variations

There are many variations of chupe de pescado, with some recipes calling for different vegetables or spices. Some recipes also call for the addition of other types of seafood, such as shrimp or mussels.

Presentation and garnishing

Chupe de pescado is often served in a large bowl with lime wedges and potatoes on the side. It can be garnished with fresh cilantro or parsley for added flavor.