Fish chupín: easy traditional recipe

Ingredients

• 6surubí fillets
• to grease the baking dishbutter
• 1 1/2potatoes
• 4onions
• 4locote peppers
• 2 largetomatoes
• 2 bunchesspring onions
• 200 gParaguay cheese
• 200 gcream
• 2 tablespoonsmustard
• to tastesalt, pepper, cumin and oregano

Instructions

1. 1

   Prepare the vegetables

   Wash all the vegetables. Cut the potatoes, onions, locote peppers and tomatoes into thick slices, then chop the spring onions into medium-sized pieces.

2. 2

   Layer the ingredients

   Grease a baking dish with butter and cover its base with the potato slices. Arrange the fish fillets on top and season with salt and pepper to taste. Add the peppers, onion and tomato, then finish with the spring onions.

3. 3

   Begin baking

   Preheat the oven to 250 °C. Bake the dish for 15 minutes so the vegetables and fish begin to cook.

4. 4

   Add cream and spices

   Take the dish out of the oven and add the cream, mustard, cumin and a pinch of salt. Stir gently to combine, return it to the oven and cook for a further 25–30 minutes.

5. 5

   Finish with cheese

   When the dish is nearly ready, take it out again and scatter over the grated Paraguay cheese. Add oregano to taste, then return it to the oven until the cheese has melted and turned golden.

What is fish chupín?

Chupín is a fish dish associated with Paraguay and the wider region around the Río de la Plata. This version layers surubí and vegetables in a baking dish, then finishes them in a creamy sauce beneath melted cheese.

The potato base and thick-cut vegetables make it a substantial one-dish meal, while the staged baking gives the fish time to cook before the cheese topping goes on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the cream, butter and cheese contribute much of the fat; the fish and cheese provide protein. Pair a serving with a green salad or extra non-starchy vegetables to round out the plate.

Choosing the fish and vegetables

Surubí: use the six fillets as listed, arranging them in a single layer over the potatoes where possible. If your fillets vary in thickness, keep the thickest pieces towards the centre of the dish.

Locote peppers: these Paraguayan peppers are often similar to sweet bell peppers. Thick slices hold their shape as the vegetables soften in the oven.

Build an even base

Potatoes first: slice them thickly and cover the base of the buttered dish. An even layer helps them cook at a similar rate and gives the fish and other ingredients a stable bed.

Vegetables next: spread the onion, pepper and tomato over the fish, then scatter on the chopped spring onions. Try not to pile everything into one spot.

Check the fish and potatoes

The recipe starts with 15 minutes at 250 °C, followed by another 25–30 minutes after the cream and seasonings are added. The final cheese-browning time is not specified, so check the dish as it finishes rather than relying on a fixed extra interval.

Look for fish that is opaque and separates easily into flakes, and potatoes that are tender when pierced. If the cheese colours before the potatoes are ready, loosely cover the dish while it continues cooking.

Add the creamy seasoning

Cream and mustard: add these after the first bake, with cumin and a pinch of salt. Stir lightly so the seasoning spreads without breaking up the fish.

Paraguay cheese: grate it and add it near the end, as directed. This gives the cheese time to melt and brown without baking through the full cooking period.

Serving the chupín

Serve it hot from the baking dish, making sure each portion includes fish, potato and some of the creamy vegetables. The recipe is rich and filling, so a crisp green salad or simply dressed vegetables make a fresh accompaniment.

Spoon a little of the sauce over each serving. Let the dish stand briefly after baking so the layers are easier to portion.

Recipe notes & tips

• Grease the baking dish well so the potato layer is easier to serve.
• Cut the vegetables to a similar thickness for more even cooking.
• Grate the Paraguay cheese before the dish goes into the oven to make the final step quick.
• Season the fish layer before adding the vegetables, as the method directs.
• Check the centre of the dish for doneness, since the fish and potatoes are covered by several layers.

Variations

• Use another firm fish: substitute a similar quantity of firm white fish if surubí is unavailable.
• Adjust the peppers: use sweet red or green peppers in place of locote peppers.
• Add fresh herbs: scatter chopped parsley over the finished dish for a fresh note.
• Make the topping cheesier: add a little extra grated Paraguay cheese just before the final bake.
• Serve with rice: offer plain rice alongside to catch the creamy sauce.

Common mistakes to avoid

• Uneven potato slices: cut them to a similar thickness so they soften at roughly the same rate.
• Crowded fish: arrange the fillets in a single layer where possible so they cook evenly.
• Overmixing after adding cream: stir gently to keep the fish fillets intact.
• Adding cheese too early: wait until the dish is nearly cooked, as the method specifies, to avoid over-browning.
• Assuming the stated time includes browning: check the dish after the second bake and continue until the cheese is melted and golden.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a covered ovenproof dish at a moderate temperature, or use a microwave, taking care not to overcook the fish.

Frequently asked questions