ChupÃn de Pescado (Whitefish Stew with Potatoes) — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Active Time:

45 mins

Total Time:

2 hrs

Servings:

4 to 6 servings

Chupín de Pescado is a traditional Argentinean fish stew that highlights the country's rich culinary heritage. In Guido Tassi and Martin Lukesch’s recipe from their Buenos Aires restaurant El Preferido, a medley of bold flavors are combined and walk a fine line between comfort and brightness. The dish's bright tomato-based broth is infused with fragrant paprika, fresh bay leaves, and a touch of sweetness from granulated sugar while olives and capers add a touch of briny tang that complements the mild, white flesh of the grouper. With the addition of smoky roasted red bell pepper, this dish gains a depth that complements the tender rounds of buttery potatoes and creamy chickpeas that all soaks up the flavorful broth, making this one-dish meal both satisfying and bright.

Ingredients

Potato Rounds

3 small (4-ounce) Yukon Gold potatoes, scrubbed
4 cups water
1/4 cup kosher salt

Pomarola

1 (28-ounce) can whole peeled plum tomatoes
1/4 cup olive oill, plus more for drizzling
1 small yellow onion, finely chopped (about 1 1/3 cups)
1 medium garlic clove, finely chopped
3/4 teaspoon kosher salt
2 fresh or dried bay leaves
1 1/2 teaspoons paprika
1 teaspoon black pepper, plus more for garnish
Granulated sugar, to taste

Chupín

1 (1 1/2-pound) skinless grouper fillet (1 1/2 inches thick), halved crosswise
1 1/2 teaspoons kosher salt
1 1/2 cups fish broth (such as Aneto) (see Note)
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 cup pitted and quartered black olives
1/2 cup drained jarred roasted red bell pepper strips
2 tablespoons drained capers
Finely chopped fresh parsley

Directions

Make the potato rounds

Bring potatoes, 4 cups water, and salt to a boil in a small saucepan over high. Reduce heat to medium-high, and cook potatoes, undisturbed, until just tender, 15 to 18 minutes. Remove from heat, and let potatoes cool in water 30 minutes; drain. Peel potatoes, and slice crosswise into 1/2-inch-thick rounds. Set aside.

Meanwhile, make the pomarola

Puree tomatoes in a food processor until smooth, about 10 seconds; set aside. Heat oil in a large saucepan over medium. Add onion, garlic, and salt; cook, stirring often, until onion is mostly translucent, about 4 minutes. Add bay leaves, paprika, and black pepper. Cook, stirring constantly, until fragrant, about 1 minute. Stir in pureed plum tomatoes, and gently simmer, stirring occasionally, until sauce thickens and is slightly chunky, about 15 minutes. Remove from heat. Season with sugar to taste.

Make the chupín

Preheat oven to 425°F. Season grouper with salt, and let stand 15 minutes. Meanwhile, stir fish broth, chickpeas, olives, bell pepper strips, and capers into pomarola. Bring to a boil over high. Reduce heat to medium-high, and simmer, stirring occasionally, about 5 minutes. Remove from heat, and pour into a 12-inch nonreactive ovenproof skillet. Nestle grouper in sauce. Bake in preheated oven 9 minutes. Remove from oven; gently flip grouper using a spatula, and add potato rounds. Return to oven, and bake until fish is opaque and easily flakes with a fork and a thermometer inserted in thickest portion of grouper registers 135°F, 9 to 12 minutes. Drizzle with additional olive oil. Garnish with black pepper and parsley. Serve immediately.

To make ahead

Potatoes can be boiled up to 2 days in advance and stored in an airtight container in refrigerator. Peel and slice just before assembling.

Note

Aneto fish broth has a deep, savory flavor; mild sweetness; and clean salinity. Look for it at specialty grocery stores or online at marianafoods.us.

Suggested pairing

Zesty, citrusy white: Forjas del Salnés Leirana Albariño

Chupín de Pescado (Whitefish Stew with Potatoes)