Argentine Surubí Fish Stew

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.

Argentine Surubí Fish Stew

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• Author: Recetas123
• Prep Time: 20
• Cook Time: 35
• Total Time: 55
• Yield: 6 servings
• Category: Main Course
• Cuisine: Argentine

Print Recipe

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Ingredients

• 1.2 kg of surubí fillets (about 2.5 lbs / 6 medium fillets)
• 800 g of potatoes (4 medium potatoes)
• 200 g of chopped onion (1 large onion)
• 200 g of chopped red bell pepper (1 large bell pepper)
• 400 g of chopped plum tomatoes (4 medium tomatoes)
• 3 cloves of garlic, minced (3 cloves)
• 150 ml of dry white wine (2/3 cup)
• 500 ml of fish or vegetable stock (2 cups)
• 60 ml of oil (4 tablespoons)
• 1 piece of bay leaf (1 leaf)
• 5 g of sweet paprika (1 teaspoon)
• to taste of salt (to taste)
• to taste of black pepper (to taste)
• to taste of fresh chopped parsley (to taste) (optional)

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Instructions

1. Prep the fish, cut the surubí fillets into medium chunks, season with salt and pepper, and set aside in the refrigerator while you prepare the rest of the ingredients.
2. 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.
3. 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.
4. Add the stock and potatoes, pour in the stock, 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.
5. Cook the fish, arrange the surubí pieces 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 and flakes easily with a fork.
6. 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.

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, where the Fiesta Nacional del Surubí has been held since 1968, 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.