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Fish sucker that is for eating and not for dressing

As faithful children of Paraná, we litoraleños love to immerse ourselves in a good dish of fish chupin.

Gastronomy
receta Chupín de pescado

 Do you believe us if we tell you there's an ivory  tower  waiting for you inside a pot?  Layer by layer, formed by delicious vegetables and a tasty juice in which you will want to sink your best bread.  Fish chupin  is a  traditional food  of Paraguayan cuisine  . Although, it is also well known in  Argentina and Uruguay . Splendid ritual to perform at noon  with friends or family . In the company of the sun's rays and with our favorite  wine  . A  dream scenario  starring nothing more and nothing less than a  stew  . In addition, it is extremely abundant, simple and satiating without being heavy.

In the  Argentine coast  it is usually made from species such as  surubí, voga or patí  . However, the cool thing about the preparation is that you can use  any  fish   that you like. It will be a matter of going to the fishing station of preference or going out looking for it with your own hands. After all, no one is wrong with a boat ride on the river. In turn, we cannot ignore the  innumerable health benefits  it brings. It is that, beyond making our stomach happy, it has  very nutritious components . Some of them are iron, phosphorus, B vitamins and healthy fats, such as omega 3, among others.

 Recipe for fish chupin for 4 people 

 ingredients 
  • 2 kg of fish previously cleaned and without spines
  • 6 medium potatoes
  • 2 medium onions
  • 2 red morrons
  • 4 large tomatoes
  • Garlic to taste
  • Salt to taste
  • Oregano to taste
  • Pepper to taste
  • Lemon juice
  • 1 cup white wine
 Preparation 

To begin with, we will clean the fish and cut it into slices (not fillets, but vertically). In parallel, we peel the potatoes and slice them into thin slices. The same will be done with onions, tomatoes and morrons. Then, we get the thickest pot we have and cover it with oil. Once it is hot, we brown the onion and morron cuts and leave them waiting. With the fire always to a minimum, we add to them a layer of the slices of potatoes.

Next, we cover what we have with a layer of fish slices. To this we add a part of the morrons with onions and cut tomato. In turn, we take the opportunity to spread a few drops of lemon and lightly sprinkle with salt, oregano and pepper to taste. We will repeat the action as many times as necessary, but always following the order. When we finish the process, we pour the wine.

Subsequently, we cover the preparation and cook it for about 35 minutes. When the time comes, we open the lid and check if the potatoes are well cooked (the consistency has to be rather hard). If the goal was met, we put out the fire and leave the pot closed for about 15 minutes. However, it is necessary not to allow potatoes to pass knitted. In fact, these are paramount to preparation because they tell us that the food is ready. How do we know? When we see them ready, that is why it is necessary to cut them thin.

Publication Date: 18/10/2020

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