Stews
Chupín de Pescado
Argentina
A fish stew from the Entre Ríos region, made with surubí or patí fillets simmered with potatoes, tomatoes, peppers, carrots, garlic, wine, and herbs. Served hot with parsley.
Original eatfuls sticker artwork
What it is
A closer look at Chupín de Pescado.
A fish stew from the Entre Ríos region, made with surubí or patí fillets simmered with potatoes, tomatoes, peppers, carrots, garlic, wine, and herbs. Served hot with parsley.
What to look for
Know it when you find it.
Delicate fish stew with tender fillets, potatoes, and vegetables in a light tomato-wine broth, garnished with parsley.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chupín de Pescado.
Argentina
Country-wide tradition
Names around the table
One food, more than one name.
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