Argentine Fish Stew with Tomatoes and Potatoes
Chupín de pescado is an Argentine fish stew combining seared white fish with a tomato-based broth enriched with white wine, vegetables, and potatoes. The fish is dusted with flour and browned before being nestled into a simmering stew of onions, carrots, bell peppers, and aromatics including oregano, smoked paprika, and cumin. Peas finish the dish just before serving.
Ingredients
- 6 5-ounce firm white fish fillets, such as snapper, sea bass, monkfish, or catfish
- kosher or fine sea salt, to taste(optional)
- ½ cup all-purpose flour, for dusting
- ½ cup canola or neutral oil
- 1 large yellow onion, diced, about 10 ounces
- 1 medium carrot, peeled and diced, about 4 ounces
- 1 medium red bell pepper, stemmed, seeded, and diced, about 4 ounces
- ¾ cup dry white wine, such as chardonnay or sauvignon blanc
- 1 14.5-ounce can whole peeled tomatoes with juices, or 5 ripe plum tomatoes crushed or diced
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 2 cup vegetable stock, fish stock, or water
- 1 ½ pound russet potatoes, halved lengthwise, sliced 1/2-inch thick, about 3 largeYukon Gold1:1creamier textureFull guide →
- ½ cup frozen peasfresh peas1:1
seasonal alternative
Instructions
- 1
Season fish with salt and dust lightly with flour, shaking off excess.
- 2
Heat oil in Dutch oven over medium heat until shimmering. Working in batches, sear fish until golden on both sides, about 5 minutes per side. Transfer to plate.
- 3
Add onions to pot with light salt and cook over medium-low heat, stirring occasionally, until softened and translucent, about 10 minutes.
- 4
Add carrots and cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring, until softened, about 5 minutes longer.
- 5
Add white wine and bring to boil over high heat, then reduce to simmer. Cook until raw alcohol smell is mostly gone, about 3 minutes.
- 6
Add tomatoes with juices, oregano, smoked paprika, and cumin. Cook, stirring occasionally, until slightly thickened, about 15 minutes.
- 7
Add stock and potatoes, bring to simmer, and cook until potatoes are just tender, about 20 minutes.
- 8
Return fish to pot, nestling into liquid and vegetables. Cook until cooked through, about 10 minutes.
- 9
Add peas and cook until just heated through. Serve immediately.
Tips
Fish thickness varies; monitor carefully during final cooking to avoid overcooking.
Canned or fresh tomatoes can be used; either will yield good results.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop over medium-low heat.
Prepare vegetable base through tomato reduction (step 6) up to 1 day ahead. Add potatoes and fish when ready to serve.
Ladle into bowls with fish, vegetables, and broth. Serve immediately with crusty bread.
Common Mistakes
Do not skip the flour dusting to avoid losing the golden crust on fish.
Do not overcook fish after returning to pot; check for doneness at 8 minutes to avoid dry texture.
Do not skip the 3-minute wine reduction to avoid raw alcohol taste in finished dish.