Cachupinha with Grilled Fish

Ingredients

• 2 cups (400g) dried beans, soaked overnight 2 cups (400g) dried beans, soaked overnight
• 1 cup (200g) corn kernels 1 cup (200g) corn kernels
• 1 large onion, chopped 1 large onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) water 4 cups (950ml) water
• 4 fish fillets (such as sea bass or snapper) 4 fish fillets (such as sea bass or snapper)
• Olive oil, for grilling Olive oil, for grilling
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 30g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the soaked beans, corn kernels, chopped onion, minced garlic, bay leaves, paprika, cumin, salt, and black pepper.
2. 2.
   Add water to the pot and bring to a boil. Reduce heat to low and simmer for about 1 hour or until the beans are tender.
3. 3.
   While the beans are cooking, preheat the grill to medium-high heat.
4. 4.
   Brush the fish fillets with olive oil and season with salt and pepper.
5. 5.
   Grill the fish for about 4-5 minutes per side, or until cooked through and slightly charred.
6. 6.
   Once the beans are tender, remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Cachupinha in bowls, topped with grilled fish fillets.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beans — Make sure to soak the dried beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the Cachupinha.
• You can use any firm white fish fillets for grilling, such as sea bass, snapper, or cod.
• Serve the Cachupinha with a side of crusty bread to soak up the flavorful broth.
• Feel free to customize the vegetables in the Cachupinha based on your preferences or seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Cachupinha with Grilled Fish hot, garnished with fresh parsley. Accompany it with a side of crusty bread and a refreshing salad for a complete and satisfying meal.

Presentation advice

Present the Cachupinha in individual bowls, with the grilled fish fillets placed on top. Sprinkle some fresh parsley over the dish for a pop of color. Serve it alongside a slice of lemon for an extra burst of citrus flavor.