CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
Chupe is the Peruvian national dish, and may be made of any and everything, so long as it holds its relationship to soup. Shrimp is my favorite seafood, so in it goes =) Thick & hearty; perfect for cold weather!
Provided by Firebyrd
Categories Soups, Stews and Chili
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 5 1/2 cups. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead). When eggs are cooked, soup is finished.
Nutrition Facts : Calories 315 calories, Fat 6.33256942803087 g, Carbohydrate 26.3359642883758 g, Cholesterol 322.880134133333 mg, Fiber 3.06675562706634 g, Protein 37.3773829021116 g, SaturatedFat 1.40891518140471 g, ServingSize 1 1 Serving (567g), Sodium 268.67445006528 mg, Sugar 23.2692086613095 g, TransFat 1.21283827732465 g
CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
Thick, creamy Chupe de Camarones with a few twists. Peruvian shrimp chowder recipe that's easy to make but delicious.
Provided by Eat Peru
Categories Main Course Soup Starter
Number Of Ingredients 14
Steps:
- Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
- Heat butter in a pan.
- Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
- Add tomato paste and roast for 1-2 minutes.
- Sprinkle in flour and roast for another minute.
- Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
- Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
- Add shrimp.
- Add heavy cream and bring back to a boil and simmer for another 2 minutes.
- Season with salt and powdered cayenne to taste.
Nutrition Facts : ServingSize 200 g, Calories 393.54 kcal, Carbohydrate 18.5 g, Protein 21.22 g, Fat 26.5 g, SaturatedFat 15.87 g, Cholesterol 291.46 mg, Sodium 792.06 mg, Fiber 2.82 g, Sugar 3.26 g
CHUPE DE PESCADO (PERUVIAN FISH SOUP)
Chupe de pescado is a special soup enjoyed in Peru during lent. A soup made with fresh vegetables and white fish. Light, but filling.
Provided by Lizet Bowen
Categories Main Course
Number Of Ingredients 28
Steps:
- Fish: Using paper towels, pat the fish dry on both sides. Place flour, salt, and pepper on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess.
- Heat olive oil over medium heat and cook 2 pieces of fish at a time. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove. Set aside.
- Vegetables: Add squash, peas, lima beans, corn, carrots, and potatoes to a pot and cover with water. Bring to a boil and cook until potatoes are done about 10 minutes. You can make this step a few days before and keep it in the refrigerator.
- Soup: Heat some oil in a large pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more.
- Add fish stock and Clamato® Tomato Cocktail to a boil. Add the reserved vegetables, salt, pepper, oregano, mint, and ají amarillo. Cook for 10 minutes.
- Lower the heat, add evaporated milk, mix and drop 6 eggs. Cover and let it simmer for 5 minutes.
- While the soup is simmering, heat a small frying pan, add 1/2 tablespoon of butter and fry a few slices of bread. Repeat until you have enough slices for the number of guests you have.
- Remove the soup from the stove, add chunks of queso fresco and serve.
Nutrition Facts : Calories 480 kcal, ServingSize 1 serving
CHUPE (PERUVIAN SHRIMP CHOWDER)
Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.
Provided by Elise Roedenbeck
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
- Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
- Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 37.9 g, Cholesterol 126.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 1328.3 mg, Sugar 9.2 g
More about "chupe de pescado peruvian fish soup recipes"
ESCABECHE DE PESCADO - FISH ESCABECHE | RECETA
From chewinghappiness.com
PERUVIAN SEAFOOD SOUP - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
CHUPE DE PESCADO | RECETA FáCIL Y DELICIOSA + 3 TIPS
From comidasperuanas.net
CHUPE DE CAMARONES (SHRIMP CHUPE) - OUR CHAMPION SOUP
From perudelights.com
ECUADORIAN FISH SOUP - BICHE (OR VICHE) DE PESCADO - LAYLITA'S RECIPES
From laylita.com
PERUVIAN CHUPE DE PESCADO FISH SOUP - DELICIOUS BITES - HEERLIJKE …
From heerlijkehappen.nl
BEST PERUVIAN CHUPE DE CAMARONES - SHRIMP SOUP | LEMONTREND
From lemontrend.com
PERUVIAN FISH SOUP RECIPE - QUERICAVIDA.COM
From quericavida.com
CHUPE DE CAMARONES RECIPE (PERUVIAN SHRIMP CHOWDER)
From whats4eats.com
ᐈ CHUPE DE PESCADO: BEST PERUVIAN RECIPE 2023 ️
From reciperuvian.com
CHUPE DE MARISCOS (PERUVIAN SEAFOOD STEW)
From today.com
3 MOST POPULAR PERUVIAN SEAFOOD SOUPS - TASTEATLAS
From tasteatlas.com
CLASSIC SPANISH FISH SOUP | AUTHENTIC FLAVORS & DONE IN 30 MINUTES
From spainonafork.com
10 MOST POPULAR PERUVIAN SOUPS - TASTEATLAS
From tasteatlas.com
CHUPE DE PESCADO - RECETA PERUANA - RECETASGRATIS.NET
From recetasgratis.net
PERUVIAN FISH SOUP - EASY SOUP RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
7 MOST POPULAR PERUVIAN FISH DISHES - TASTEATLAS
From tasteatlas.com
CHUPE DE PESCADO | TRADITIONAL FISH SOUP FROM PERU
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love