Chupín de Surubí (Parana River Fish Baked with Tomatoes, Peppers & Cheese) – Authentic Paraguay Recipe
Asunción riverfront delicacy layering flaky fish and potatoes in a bubbling tomato-and-cheese casserole.
- Country of Origin
- 🇵🇾 Paraguay (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Thick white river/ocean fish fillets, Sliced potatoes, Ripe tomatoes and melted cheese, Oregano, Garlic
Ingredients for Chupín de Surubí (Parana River Fish Baked with Tomatoes, Peppers & Cheese) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick white river/ocean fish fillets, prepped into bite-sized pieces
- 1.5 cups sliced potatoes, washed and trimmed
- 1 cup ripe tomatoes and melted cheese
- 1 medium onion and 3 cloves garlic, finely minced with oregano
- 1.5 tbsp traditional Paraguay seasoning (garlic, bay leaf, white wine, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, oregano, and garlic, bay leaf, white wine, parsley for 3 minutes until fragrant.
- Combine thick white river/ocean fish fillets and sliced potatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with ripe tomatoes and melted cheese and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.