Chupín de Pescado (Argentine Fish & Potato Stew)

A rustic coastal stew from Argentina's Atlantic shore: white fish gently steamed on a bed of potatoes, peppers and tomato simmered with white wine and paprika, with crusty bread to mop it up.

Ingredients

• 1½ lb cod or other firm white fish, in large pieces
• 1 lemon
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• 2 garlic cloves, chopped
• 2 Roma tomatoes, diced
• ¾ cup crushed tomatoes
• 1 cup broth
• 1 lb potatoes, peeled and sliced ¼ inch thick
• 2 tbsp chopped parsley
• 1 baguette, for serving

From your pantry: 3 tbsp olive oil, ½ cup dry white wine, 1 tbsp sweet paprika, salt, pepper.

Instructions

1. Rub the fish with the lemon juice, salt and pepper and chill while you start the stew.
2. Heat the olive oil in a wide pot over medium. Cook the onion, pepper and garlic, stirring, until soft, 5 to 6 minutes. Add the wine and simmer 2 minutes.
3. Add the fresh tomatoes and cook 4 minutes, then stir in the crushed tomatoes, broth and paprika.
4. Add the potato slices, stir to coat, cover and simmer until they begin to soften, 10 minutes.
5. Lay the fish on top, cover and cook over medium-low until it flakes easily, 12 to 15 minutes. Sprinkle with parsley and rest, covered, for 3 minutes. Serve in bowls with bread.

Tip: Hake (merluza) is the Argentine favorite and is often sold frozen; mix in a handful of shrimp or mussels for a more festive pot.

Nutrition per serving

Good for

Adapted from 196 flavors.

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