Chupe de Camarones

Name: Chupe de Camarones
Cuisine: Peruvian
Ingredients: 4 lb (2 kg) fresh water crayfish; ¼ cup vegetable oil; 1 cup breadcrumbs; 8 small sea bass fillets; 1 cup dry white wine; 3 tomatoes, peeled and chopped; 2 red onions, finely chopped; 1 tsp minced garlic; ½ cup (1 stick) butter; 4 yellow potatoes, cooked, peeled and cut in half; ½ cup fresh peas; 2 ears of corn, cut into rounds; 1 tbsp tomato paste; Crayfish corals; ají amarillo paste; Salt, pepper and oregano; Salt, pepper and oregano; Mirepoix of celery,leek and carrot; 8 poached eggs; Mirepoix of celery,leek and carrot; Mirepoix of celery,leek and carrot; 1 cup evaporated milk or cream; 1 cup evaporated milk or cream; 8 whole yellow potatoes, boiled and peeled; 8 dried ajíes mirasol, charred; 4 cups concentrated fish stock; ¼ cup rice; ¾ lb (350 g) fresh white cheese; 4 cups crayfish stock; Salt, pepper and oregano

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

A hearty and sustaining chowder, chupe is one of the many robust soups eaten by country workers and city dwellers alike all over Peru. This recipe is from Arequipa, known as the ‘White City’, where the Peruvian fresh water crayfish or camarón is found in abundance. All parts of the crayfish are used to give a heady intensity of flavor. This chupe should be served as a main dish.

Ingredients

Americas
Peru
Fish course
Soup
Pescatarian

Ingredients

Method