Peruvian fish chupe is a rich, creamy soup made with firm white fish, potatoes, rice, corn, peas, evaporated milk, egg, and fresh cheese. It is deeply connected to Peru’s coastal cooking traditions, although it has regional versions shaped by local fish and ingredients.
Its flavorful broth begins with a seasoning base of onion, garlic, tomato, and yellow chili pepper paste. Served steaming hot, it is a comforting main course often enjoyed for family lunch or on cool days. Fish chupe belongs to Peru’s broad tradition of seafood soups and regional fish-based dishes.
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Peruvian Fish Chupe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 465
Ingredients
- 800 g firm white fish, cut into large pieces (about 1¾ lb; corvina, hake, or similar fish)
- 1.5 liters fish stock (6 cups)
- 250 g yellow potatoes, cut into medium cubes (3 small potatoes)
- 100 g rinsed rice (½ cup)
- 150 g corn kernels (1 cup)
- 120 g fresh or frozen peas (1 cup)
- 100 g carrot, cut into small cubes (1 medium carrot)
- 150 g red onion, chopped (1 large onion)
- 150 g peeled and chopped tomato (1 large tomato)
- 20 g garlic paste (4 garlic cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 240 ml evaporated milk (1 cup)
- 100 g fresh cheese, cut into cubes (¾ cup)
- 4 eggs
- 10 g chopped huacatay, or fresh mint if unavailable (¼ cup)
- 5 g dried oregano (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
Preparation
- Season the fish, cut the fish into large portions, season it lightly with salt and black pepper, and set it aside while you make the chupe base. Choose a firm fish that will hold its shape during cooking.
- Make the seasoning base, heat the oil in a large pot and cook the onion for 5 minutes until translucent. Add the garlic, tomato, ají amarillo paste, oregano, and black pepper. Cook for 8 minutes, stirring often, until you have a thick and fragrant sauce.
- Cook the vegetables and rice, pour in the hot fish stock and add the rice, carrot, corn, peas, and potatoes. Cook over medium heat for 18 to 20 minutes, until the rice is almost tender and the potatoes are soft.
- Add the fish, place the fish pieces in the soup and cook for 5 to 7 minutes, depending on their thickness. Do not stir vigorously, since the fish can break apart; gently shake the pot instead.
- Finish the chupe, stir in the evaporated milk, fresh cheese, and chopped huacatay. Cook over low heat for 2 minutes without allowing the soup to boil hard, so the milk stays smooth and creamy.
- Add the eggs and serve, crack one egg into each serving of chupe, or add them directly to the pot with space between them. Cover and cook for 3 minutes, until the whites are set and the yolks are still slightly soft. Serve immediately.
Chef’s tips
- Choose fresh, firm fish such as corvina, hake, sea bass, or rockfish.
- Add the fish near the end so it stays whole and tender.
- Keep the heat low after adding evaporated milk.
- Taste the broth before adding more salt, especially when using prepared fish stock.
- Add huacatay at the end so its fresh herbal aroma remains noticeable.
Traditional variations
Some coastal versions use fish cut into bone-in portions, while others include shellfish, shrimp, or anchovies. In northern Peru, fish chupe may reflect the regional products and seafood traditions of Tumbes.
Peruvian Amazon versions can use local freshwater fish such as gamitana, while keeping the classic chupe combination of broth, rice, vegetables, milk, egg, and fresh cheese.
How to serve
Serve fish chupe in deep bowls while it is piping hot, making sure every serving includes fish, potatoes, rice, vegetables, cheese, and an egg. It is traditionally enjoyed as a main lunch dish.
Serve it with ground chili sauce or salsa criolla. Chicha morada or Peruvian-style lemonade are excellent drinks alongside the creamy, mildly spicy soup.
Recommended accompaniments
- Ground chili sauce
- Salsa criolla
- French bread
- Chicha morada
- Peruvian lemonade
Food tradition
Chupe is one of the most representative soup styles in Peruvian cooking. Its character comes from combining Andean ingredients, including potatoes and corn, with the fish and seafood of the coast.
Regional versions change according to the local environment: coastal recipes use locally available fish and seafood, while Amazonian recipes may feature freshwater species. That flexibility, while preserving its rich and creamy broth, is one reason chupe remains so important in Peruvian cuisine.
Frequently Asked Questions
Choose fresh fish with firm flesh, such as corvina, hake, sea bass, rockfish, or snapper. It should withstand several minutes in hot broth without falling apart. Avoid very delicate fish or extremely thin fillets because they can break apart easily and affect the soup’s final texture.
Yes. Store-bought fish stock is convenient, although homemade stock gives the chupe a deeper flavor. Check its salt level before seasoning the soup. You can also make a simple stock by simmering fish bones and head with onion, celery, garlic, and water, then straining it before using.
Evaporated milk gives the soup the creamy texture that defines Peruvian chupe. Add it after the potatoes, rice, and vegetables are cooked, then keep the heat low to prevent curdling. It should enrich the broth without overwhelming the flavor of the fish or ají amarillo.
Yes, but reheat it gently over low heat. The fish can break apart and the rice may absorb more liquid after resting. Add a splash of hot stock or water if the chupe has become too thick. It is best eaten the same day, when the fish texture and huacatay aroma are at their best.
