- 2 pounds shrimp (reserve 12 shrimp for garnish)
- 6 cups fish stock or water
- 2 small onions
- 1 bay leaf
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- 3 garlic cloves, peeled
- 2 fresh tomatoes, peeled, seeded and cut into small cubes
- 1 teaspoon ají amarillo (Peruvian yellow chile)
- 1 teaspoon ají panca (Peruvian chile pepper)
- 1 teaspoon dry huacatay leafs (Peruvian black mint)
- 1 tablespoon tomato sauce
- 4 ounces long grain rice
- 3 yellow potatoes, peeled and cut into medium cubes
- 4 ounces pumpkin, peeled and cut into medium cubes
- 1 corn ear, sliced
- 8 ounces peas, fresh or frozen
- 1/2 cup evaporated milk, fat free
- 3 tilapia filets, cut into wide strips
- 4 ounces fresh cheese, cut into medium-size sticks
- Peel and clean shrimp. Set aside heads, shells and tails.
- Boil water or fish stock. Add 1 onion, cut in half, and bay leaf. Add shrimp heads, shells and tails, and 1 teaspoon salt; cook covered at medium heat approximately 20 minutes. Strain broth.
- In another saucepan, heat 2 tablespoons vegetable oil at medium heat and add remaining onion, cut in small cubes. Cook for about 2–3 minutes. Add garlic, tomatos, ají amarillo, ají panca, huacatay and tomato sauce. Sauté for approximately 2–3 minutes.
- Add rice and mix well. Add shrimp broth and boil. Add potatoes, pumpkin, corn and peas. Adjust seasoning and cook for 10 minutes at medium heat.
- Add milk and shrimps; cook for 10 additional minutes.
- Heat remaining 2 tablespoons of oil in a skillet. Season fish with salt and pepper to taste. Cook at medium heat 3–4 minutes or until golden brown on both sides. Set aside. In the same skillet, cook remaining 12 shrimp for 1–2 minutes. Add salt and pepper to taste.
- To serve, pour chupe into a deep bowl, add fish slices; garnish with 2 shrimp per bowl and cheese sticks.
You may also like: Baja-style fish tacos.
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