Chupa de Pescado

Preparation info
  • Makes 8 cups 2 l ) ;

    4 to 6

    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

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


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


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