Fish Chupin

Fish Chupin. Very popular dish in Peruvian cuisine. Our “fish chupín” is born from the Genoese ciuppin, a sober broth made with fish that were not marketed, such as fish and other tiny ones, which were cooked in water and wine over a dressing of onion , garlic , parsley and tomato . It is accompanied with toast like many dishes of Mediterranean cuisine.


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  • 1 Origin
  • 2 Ingredients
  • 3 Preparation mode
  • 4 Sources


Chupin is a direct heir to the typical ciuppin, casserole-soup of fish and molluscs of an Italian region, Liguria, that fishermen prepared on their boats, after fishing, with species of low commercial value. The original frugal recipe included a stir fry in olive oil , garlic , parsley , a little tomato (not always) and white wine .

The pacifier was brought to the Río de la Plata by Genoese fishermen, who also took it to other parts of the world, including the United States . In San Francisco , particularly in the town of San Pedro , cioppino (the Ligurian name was slightly modified) became the classic Northern California fish soup .

The Ligurian immigrants who arrived in Uruguay at the time of the Great War brought their typical dishes with them and one of them was the chupín, which, as happened in other cases, quickly acriolized, logically with the modifications imposed by the difference of elements available in our environment. The corvina and the owl, cut in poles, were the base of the criollo chupín from the beginning.

In Montevideo, chupín was the preferred dish at the beginning of the 20th century, perhaps until the 1940s for young people in the disappeared ranches of Buceo for meetings of friends or family. In those “tin ranches on the outside and inside of wood”, such as those of Jacinto Vera to whom he sang in his poems Líber Falco, after a football match in the hard sand of Buceo beach and a dive in the sea, the boys “gave” to the chupín with freshly caught corvinas, paired, as they say now, with the wine of a demijohn from Harriague (converted in these times into the highly awarded Tannat).


  • 6 fish fillets
  • 1 ½ cup onion, finely chopped
  • 3 tomatoes, peeled, seeded and chopped
  • 2 cloves garlic, minced
  • 2 coriander branches
  • Salt
  • Pepper
  • Cumin
  • 2 cups of water or fish broth
  • ½ cup dry white wine
  • 1 tablespoon of tomato paste
  • 3 bell peppers, peeled and julienned
  • 3 fresh chili peppers, washed, seeded and cut into thin strips
  • cup cooked peas
  • 3 tablespoons chopped coriander
  • 3 tablespoons of chopped parsley
  • 8 cooked and peeled yellow potatoes
  • Juice of 1 lemon


Preparation method

Sauté the onion in oil together with the garlic, chopped tomatoes, coriander and cumin branches. Once cooked, cool slightly and blend. Season. Put the mixture in a bowl and add the water, the wine and the tomato paste. Pour half of the mixture into a saucepan, arrange the fish. Season. Place the peppers and peppers on top and cover with the rest of the mixture. Cover the pot and simmer for about 12 minutes, or until the fish is cooked. Then add the peas, potatoes and the chopped parsley and coriander. Sprinkle with lemon juice. Let it boil and serve immediately.


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