Chupín de surubí is one of the most iconic fish stews of Argentina’s Litoral region, the string of provinces that stretches along the Paraná and Paraguay rivers. It’s made with chunks of surubí, a firm, mild-flavored river fish, slowly simmered with potatoes, onion, bell pepper, and tomato in a flavorful broth scented with white wine and bay leaf.
It’s a dish deeply tied to riverside life in Santa Fe, Corrientes, and Entre Ríos, where fishermen traditionally cooked it right on the riverbank with fish pulled straight from the water. Today it’s still associated with fishing trips, family gatherings by the river, and popular celebrations like the Fiesta Nacional del Surubí, held every year in the Corrientes town of Goya.
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Argentine Surubí Fish Stew
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 1.2 kg surubí steaks, skin and bone on (about 2.5 lb / 6 medium steaks)
- 800 g potatoes (4 medium potatoes)
- 200 g chopped onion (1 large onion)
- 200 g chopped red bell pepper (1 large bell pepper)
- 400 g chopped plum tomatoes (4 medium tomatoes)
- 3 cloves garlic, minced
- 150 ml dry white wine (2/3 cup)
- 500 ml fish stock (fumet) (2 cups)
- 60 ml oil (4 tablespoons)
- 1 bay leaf
- 5 g sweet paprika (1 teaspoon)
- to taste salt
- to taste black pepper
- to taste fresh chopped parsley
Instructions
- Prep the fish, cut the surubí into medium steaks (skin and bone on), season with salt and pepper, and set aside in the refrigerator while you prepare the rest of the ingredients.
- Sauté the vegetables, heat the oil in a wide pot and cook the onion, bell pepper, and garlic over medium heat until soft and translucent, about 5 to 6 minutes.
- Add the tomato and wine, stir in the chopped tomato and paprika, cook for 3 to 4 minutes until the tomato breaks down, then pour in the white wine and let it reduce for a couple of minutes.
- Add the stock and potatoes, pour in the fish stock (fumet), add the bay leaf and the potatoes sliced into thick rounds, and simmer over medium heat for 15 to 18 minutes until the potatoes are almost tender.
- Cook the fish, arrange the surubí steaks on top of the potatoes, cover the pot, and cook for 8 to 10 more minutes over low heat without stirring, until the fish is cooked through but firm, without falling apart.
- Serve hot, remove the bay leaf, sprinkle with chopped fresh parsley, and serve the chupín piping hot straight from the pot.
Practical Tips
- Use a heavy-bottomed pot so the stew doesn’t stick and the fish cooks evenly.
- Avoid stirring once you add the fish, so the pieces stay intact instead of falling apart.
- If you can’t find surubí, substitute another firm-fleshed river fish such as pacú or dorado, as long as it’s fresh.
- Fish stock (fumet) is key to the stew’s flavor; vegetable stock doesn’t replace it without losing depth of flavor.
Traditional variations
- In some Corrientes households, sliced carrots are added along with the potatoes.
- In Entre Ríos, it’s common to finish the dish with a splash of lemon juice to brighten the fish’s flavor.
- Some versions replace the white wine with a splash of wine vinegar when wine isn’t on hand.
Traditional Way to Serve
It’s served hot, straight from the pot or in deep bowls, with crusty homemade bread on the side for dipping into the broth. It’s commonly enjoyed by the riverside after a day of fishing, at family gatherings, or during the Fiesta Nacional del Surubí in Goya, Corrientes.
Recommended sides
- Homemade or criollo-style bread
- Chilled white wine
- A simple lettuce and tomato salad
Origin and Tradition
Surubí is one of the most iconic fish of the Paraná River and Argentina’s Litoral region, and its fishing tradition has shaped the identity of riverside towns like Goya, in Corrientes province, which has held the Fiesta Nacional del Surubí for decades, bringing together fishermen, cooks, and visitors around this fish.
Chupín itself has roots in the cooking of Litoral fishermen, who prepared the stew right on the riverbank with whatever they had on hand: freshly caught fish, garden vegetables, and a good fire.
Frequently Asked Questions
It's a fish stew typical of Argentina's Litoral region: surubí steaks cooked with potatoes, onion, bell pepper, and tomato in a fish stock (fumet) scented with white wine and bay leaf.
Steaks (with skin and bone) hold together better during the stew's slow simmer and add more flavor to the broth than a skinless, boneless fillet.
It's not ideal: fish stock (fumet) is what gives chupín its characteristic flavor and depth; vegetable stock gives a flatter result.
Yes, it can be refrigerated in a sealed container for up to two days and reheated over low heat, taking care not to break up the fish steaks.
It's served with crusty homemade or criollo-style bread for dipping into the broth, and it's commonly enjoyed by the riverside after a day of fishing.
