ChupÃn is a traditional Uruguayan kitchen dish although it is also very popular in Argentina and Paraguay. In Spain, there are versions of fish to the saucepan that resemble the ChupÃn, especially in the region of Galicia, as is the case of the Emcaldeirada/EM, one of the many variants of the traditional sailor boilers. The recipes migrate, merger and take different characteristics in each place. In this post we show you how to make fish chupÃn step by step and in a simple way. Traditional chupÃn consists of stoofa fish with a simple sauce but with a lot of flavor. Depending on the area where it is prepared, an ingredient can vary, such as wine, which can be red or white, also the selection of vegetables, etc. This fish stew, which usually includes shellfish and vegetables, is characterized by having a smooth but very delicious flavor. Don be scared by the amount of steps and encourage this fish chupÃn recipe that we propose in recipes in recipes.
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make fish chupÃn: |
| 1 kilogram of fish 1 onion 1 tomato 1 pepper 3 Potatoes Media Pinch of black ground pepper 4 tablespoons of extra virgin olive oil 100 milliliters of fish broth 1 small glass of water 1 tablespoon of sweet paprik |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make fish chupÃn:
1. Clean the fish: remove the thorns, tail and head. Add the juice of a lemon, salt and ground black pepper. Remove well to integrate seasoners, lemon and fish properly. Let Macerar in the fridge approximately 45 minutes.
2. To start the fish chupÃn, prepare all the ingredients. Cut the onion into hoops, the Julian pepper (cut into fine strips) and itch the garlic very fine. Cut the sliced potato with about 2 centimeters thick. When you have all the ingredients ready, prepare the sauce with the onion and pepper in the pan, cooking about 3 minutes. Next, add the garlic, remove and let another 4 minutes fry.
3. Once the vegetables are narrowed, incorporate the white wine jet. Let alcohol evaporate a minute. Meanwhile, clean the tomato and cut it to cubos. If the skin is too thick, retir it. Add the tomato to the sauce and let another 2 minutes cook.
4. Add the crushed tomato and let it saute another 3 minutes. Once the sauce is ready, add the fish and water broth. Let it break to boil and introduce the potatoes to cook, since being thick, they need more cooking than the fish. So that the fish chupin is 100 home percent, we encourage you to prepare your own fish broth with this prescription.
5. Add the teaspoon of sweet paprika and remove. Test and rectify salt if you need it. Cover the pan and let it cook 10 minutes; He watches that he does not stay completely without broth, but not too broth.
6. Take out the fish from the fridge and drain the juice of the seasoning. Next, cut the fish in 4 fingers of approximately, approximately, and add the pieces to the broth along with the rest of the ingredients. Let cook 10 more minutes over low heat without stirring. If you wish, you can shine the pan slightly. Sprinkle chopped parsley above.
Trick: You can use crows or any white fish fillet. Thus, for example, you can do hake chupÃn.
7. Your fish chupÃn recipe is ready! Let the plate stand half an hour before serving the table. This will highlight its texture and integrate all the flavors of the plate. It doesn matter if you should heat the dish again, these rests make your recipes increase their exquisiteness.
