Fish chupe soup
A rich and comforting coastal soup made with meaty fish broth, sweet corn, tender vegetables, and flaked white fish — thickened with a touch of peanut and cream.
📝 Ingredients (serves 4)
For the broth:
450 g fish bones with meat (preferably backbone sections, not fine spines)
1 small bunch of fresh cilantro, tied with kitchen twine
1 ½ liters water
1 tablespoon olive oil
3 tablespoons minced garlic
1 red onion, chopped
1 white onion, chopped
½ green bell pepper, diced
3 tablespoons peanut paste (unsweetened natural peanut butter)
Salt to taste
For the soup:
2 medium potatoes, peeled and diced
1 medium carrot, chopped
1 ear of corn, cut into rounds
1 cup corn kernels (fresh or frozen)
900 g white fish ( sea bass, mahi-mahi or wahoo), cut into large pieces
240 ml heavy cream
½ teaspoon ground cumin
½ teaspoon dried oregano
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Optional: a drizzle of olive oil for serving
🍳 Instructions
1. Make the broth with refrito
In a large pot, heat the olive oil over medium heat.
Add the garlic, onions, and bell pepper. Sauté for 5 minutes, until fragrant and soft.
Stir in the peanut paste and cook for another 2 minutes always stiring for disolving the paste.
Add the fish bones and mix to coat with the refrito.
Pour in the water and add the tied bunch of cilantro.
Bring to a gentle boil and skim the surface to remove impurities.
Simmer uncovered for 20 minutes. Then remove and discard the cilantro bundle and strain the broth if a smoother texture is preferred.
2. Add vegetables
Return the broth to the pot and add the potatoes, carrot, corn rounds, and corn kernels.
Season with cumin, oregano, salt, and black pepper.
Cook over medium heat for 15–20 minutes, until the vegetables are tender.
3. Add the fish
Gently place the fish pieces into the simmering soup.
Cook for 8–10 minutes, just until the fish is cooked through and flakes easily.
4. Finish the chupe
Stir in the heavy cream.
Add the chopped cilantro and parsley.
Adjust salt and pepper to taste, then turn off the heat and let sit for a few minutes before serving.
5. Serve
Ladle into bowls and drizzle with olive oil if desired.
Serve hot with white rice or crusty bread on the side.
🌿 Kuisit Tip
Marinate the fish with garlic and a few drops of lime juice for 10–15 minutes before cooking — it deepens the flavor. Always skim the broth while it simmers to keep your chupe clean, smooth, and full of depth.