Skip to content

Fish

Chupín de pescado with rice

Chupín de pescado is a Uruguayan fish stew simmered with tomatoes, bell peppers and potatoes, served with rice. It serves 4, takes 55 minutes, is rated easy, and costs €3.80 per person. The key is adding the fish only at the very end, a few minutes of cooking keeps it tender instead of dry.

Tonight, chupín de pescado, Uruguay's fish stew, simmered with tomatoes, bell peppers and potatoes, served with rice.

Chupín de pescado with rice
Total time
55 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Chupín de pescado gets its texture from a tomato and potato broth that thickens gently on its own, no cream or flour needed. Slow cooked onion and bell pepper build a sweet base, paprika and bay leaf add warmth, and the reduced white wine takes away any sharp acidity. The hake, added last, stays tender and flakes easily without ever drying out.

It is a weeknight dish that needs little attention once the base is going, perfect for a cold fall or winter evening when you want something comforting without spending all night at the stove. Mon Chou suggests it for a couple's dinner or a meal among adults, the plain rice on the side fills you up without weighing the dish down.

The ingredients

4 people

Fish counter

  • Hake fillets 700 g

Fruits and vegetables

  • Potatoes 2
  • Onions 2
  • Red bell pepper 1
  • Garlic 4 cloves
  • Parsley 1 sprig

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • White wineoften in the pantry 15 cl
  • Paprikaoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Thinly slice the onions and bell pepper, mince the garlic, and cook them in olive oil with the paprika. 10 min

    Cook over low heat without browning for a sweet base.

  2. Pour in the white wine, let it reduce by half, then add the tomatoes, bay leaves and 50 cl of water. 10 min

    Reducing the wine removes its sharp acidity.

  3. Add the diced potatoes and let the stew simmer gently. 15 min

    Cut them into small cubes, they cook fast and thicken the broth.

  4. Cut the hake into large chunks and slide them into the stew for the last few minutes. 6 min

    Don't stir, just swirl the pot to mix.

  5. Cook the rice in salted water, drain it, and serve alongside the chupín sprinkled with parsley. 12 min

    Serve in deep bowls to catch all the broth.

Our tips to get it right

  • Pick a firm white fish like hake, it holds together well during cooking and won't fall apart in the broth.
  • Cut the potatoes into small, even cubes, they cook faster and release starch that thickens the broth.
  • Taste the broth before adding the fish, that's your last chance to adjust the salt, once the fish is in, stir as little as possible.

The variations

  • Swap the hake for cod or monkfish, both firm white fish that hold up well to simmering.
  • For a fish free version, replace the hake with zucchini chunks and chickpeas added at the same time as the potatoes.
  • For a faster meal, use quick cooking rice and cut the potatoes smaller to shorten their cooking time.

What to serve it with

  • Crusty bread for the broth
  • Green salad with lemon dressing
  • Glass of dry white wine

Storage

Chupín keeps for 2 days in the fridge in a sealed container, with the rice stored separately. It doesn't freeze well since the fish and potatoes change texture. Reheat gently in a pot over low heat, without boiling, so the fish doesn't turn tough.

Questions about this dish

Can you make chupín de pescado ahead of time?

Make the tomato and potato base ahead, then reheat it gently and add the fish only right before serving. This keeps the hake from overcooking and turning dry.

What fish can I use instead of hake?

Cod, monkfish or pollock all work well, just pick a firm white fish. Avoid delicate fish like sole, which would fall apart in the broth.

Why add the fish at the very end?

Hake cooks very quickly, a few minutes in the simmering broth is enough. Leaving it in longer would make it dry and flaky.

Can I replace the white wine in this recipe?

You can use vegetable broth with a splash of lemon juice to keep some acidity. The flavor will be slightly less deep but the dish still works.

How long does it take to make a chupín de pescado with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chupín de pescado with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chupín de pescado with rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

Recipes with raw garlic

See all

Fish and seafood dishes

See all