Chupín de Pescado de Punta del Este (Atlantic Coastal Fish & Potato Stew) – Authentic Uruguay Recipe
From the Atlantic coast of Punta del Este: flaky fish and potatoes simmered in a fragrant tomato-wine broth.
- Country of Origin
- 🇺🇾 Uruguay (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm Atlantic white fish fillets, Sliced Yukon potatoes, Ripe plum tomatoes and green peas, Dry white wine, Saffron or sweet paprika
Ingredients for Chupín de Pescado de Punta del Este (Atlantic Coastal Fish & Potato Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm Atlantic white fish fillets, prepped into bite-sized pieces
- 1.5 cups sliced Yukon potatoes, washed and trimmed
- 1 cup ripe plum tomatoes and green peas
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine
- 1.5 tbsp traditional Uruguay seasoning (saffron or sweet paprika, garlic, bay leaf, parsley)
- 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 Atlantic white fish fillets for 5 minutes.
- Add minced onion, garlic, dry white wine, and saffron or sweet paprika, garlic, bay leaf, parsley, 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 and green peas right before serving warm.