Fish Chupin Complete Recipe

Fish Chupin Complete Recipe

What I like most about chupin is that it is good for any fish recipe. It is rather a form of preparation than an exclusive recipe for a type of fish. And the best part is that it solves once and for all the big problems of fish: that everything is taken apart! As we use some chopsticks to keep them together, everything stays together and without.


  • 6 hake fillets guys
  • 1 tomato
  • 1 onion
  • 1/2 red pepper
  • 2 cloves of garlic
  • 1/2 glass of tomato puree
  • Parsley
  • 1 lemon
  • Peppers
  • 2 potatoes
  • 1 jet of white wine
  • 1/2 glass of broth
  • Salt, pepper and olive oil

Making Method

  1. First, we will clean the fillets well and place them in a bowl. Salpimentar and add the juice of a whole lemon, this in addition to flavoring will give us more firmness. Take to the refrigerator while preparing the rest.
  2. Cut the onion into slices, the bell pepper in strips, and the garlic in thin Petites. Bring everything to a pan with oil on the fire, add a little salt, and let cook.
  3. Peel and cut the tomato into small cubes and set aside.
  4. Add half a glass of wine to the pan and mix until the alcohol evaporates. At that time, add the tomato and let it cook until it changes from light red to a very intense embroidery.
  5. Peel the potatoes and cut them between 7mm and 1 cm, it is very important that we respect that measure!
  6. We return to the sauce, when the tomato changed color, we add the tomato puree, the water, a little bit of caldito (you can see the recipe for homemade calditos here) and season with pepper, paprika, and some aceto if you like. Cover and leave on low heat.
  7. Remove the fish from the refrigerator and make a roll with each filet. Hold with a toothpick or toothpicks. Take to the pot and place them apart and equidistant (yes, I said equidistant). In the video, it looks good how to do it. Between the fish rolls, place the potato slices, so they do not move. Cover and leave like this.
  8. When the potato is going to be the fish, when they prick with a knife, and it’s tender, that’s it. Add paprika, parsley, turn off the heat, and let stand about 3 minutes.

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