Chupa de Pescado

Name: Chupa de Pescado
Yield: Makes 8 cups (2 l); 4 to 6 main-course servings
Cuisine: American
Ingredients: ½ pound (225 g) large shrimp, peeled and deveined; 6 cups (1.5 l) Basic Fish Stock; or 3 cups (375 ml) Basic Fish Stock plus 3 cups (375 ml) strained clam juice; ½ medium green bell pepper, cored, seeded, deribbed, and diced; ½ medium red bell pepper, cored, seeded, deribbed, and diced; ½ teaspoon ground cumin; ¼ cup (65 ml) olive oil; 1 small tomato, peeled, seeded, and cut into ¼-inch (.5-cm) dice; 1 large clove garlic, smashed, peeled, and very thinly sliced; ¼ cup (65 ml) fresh lime juice; Freshly ground black pepper, to taste; ¼ teaspoon hot red pepper flakes; 1 small rib celery, peeled and finely chopped; 12 littleneck clams, scrubbed; ½ cup (125 ml) dry white wine; ¾ pound (360 g) mixed fish fillets—red snapper, halibut, tilefish, etc.—cut into 1½-inch (3.75-cm) chunks; ½ cup (10 g) loosely packed cilantro sprigs; 2 teaspoons kosher salt; 1 small onion, finely chopped

Preparation info

Makes 8 cups 2 l ) ;
4 to 6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

There is a strong Hispanic, Central and South American, tradition of seafood soups.

Ingredients

¼ cup (65 ml) olive oil
1 small onion, finely chopped

Americas
United States
Fish course
Stock
Pescatarian
Soup
Gluten-free

Method

In a medium stockpot, heat the olive oil over medium heat. Stir in the onion, celery, garlic, pepper flakes, cumin, and red and green peppers. Cook, stirring, for 5 minutes.

Pour in the stock and wine. Bring to a boil. Add the clams, cover, and cook until the clams just begin to open, about 5 minutes. Add the fish, shrimp, and tomato. Cook, covered, for about 3 minutes, or until the fis