Chupín de Pescado Porteño (River Plate Fish, Potato & Tomato Stew) – Authentic Argentina Recipe
Traditional Argentine fishermen’s casserole layering flaky fish and potatoes in saffron-tomato broth.
- Country of Origin
- 🇦🇷 Argentina (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white fish fillets, Sliced Yukon potatoes, Ripe plum tomatoes, Saffron or sweet paprika, Garlic
Ingredients for Chupín de Pescado Porteño (River Plate Fish, Potato & Tomato Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white fish fillets, prepped into bite-sized pieces
- 1.5 cups sliced Yukon potatoes, washed and trimmed
- 1 cup ripe plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with saffron or sweet paprika
- 1.5 tbsp traditional Argentina seasoning (garlic, parsley, white wine)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white fish fillets for 5 minutes.
- Add minced onion, garlic, saffron or sweet paprika, and garlic, parsley, white wine, stirring for 2 minutes until deeply aromatic.
- Add sliced Yukon potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe plum tomatoes right before serving warm.