Old MacDonald's Potato Box Recipes
Fish Chupin ( Spicy Fish Soup ) Ingredients 8 yellow potatoes, cooked and peeled ( white potatoes if yellow are not available) 6 fish fillets 2 – 3 tablespoons oil 1 ½ cup, onion, finely chopped 3 tomatoes, peeled, seeded and finely chopped 2 garlic cloves, minced 2 cilantro sprigs Salt Pepper Cumin seed 2 ½ cups water or fish stock, approximately ½ cup dry white wine 1 tablespoon tomato paste 3 peppers, peeled, seeded and deveined, in thin julienne 3 ají amarillo fresco / fresh yellow aji (chili), seeded and rinsed, cut in two (Yellow, green or orange-colored fresh hot pepper or chili. This is the most common aji used in Peru; also known as aji verde. ) 1 cup cooked peas 3 tablespoons cilantro leaves, finely chopped 3 tablespoons parsley leaves, finely chopped Juice of 1 key lime Directions Heat oil in a skillet sauté onion 1 minute. Add garlic and continue cooking until onion is tender but not golden. Add chopped tomatoes, cilantro sprigs and cumin. Cool for 5 minutes and blend. Season to taste. Place mixture in a bowl and add water, wine and tomato paste. Pour half mixture into a large pan and place fish fillets previously seasoned. Place peppers and ají on top of fish and cover with rest of mixture. Cover pan and cook at low heat for 10 to 12 minutes or until fish is just cooked. Add peas, parsley and chopped cilantro. Sprinkle with lemon juice. Bring to a boil and serve immediately.

Old MacDonald's Potato Box Recipes

Fish Chupin ( Spicy Fish Soup )

Ingredients

8 yellow potatoes, cooked and peeled ( white potatoes if yellow are not available)
6 fish fillets
2 – 3 tablespoons oil
1 ½ cup, onion, finely chopped
3 tomatoes, peeled, seeded and finely chopped
2 garlic cloves, minced
2 cilantro sprigs
Salt
Pepper
Cumin seed
2 ½ cups water or fish stock, approximately
½ cup dry white wine
1 tablespoon tomato paste
3 peppers, peeled, seeded and deveined, in thin julienne
3 ají amarillo fresco / fresh yellow aji (chili), seeded and rinsed, cut in two (Yellow, green or orange-colored fresh hot pepper or chili. This is the most common aji used in Peru; also known as aji verde. )
1 cup cooked peas
3 tablespoons cilantro leaves, finely chopped
3 tablespoons parsley leaves, finely chopped

Juice of 1 key lime

Directions

Heat oil in a skillet sauté onion 1 minute. Add garlic and continue cooking until onion is tender but not golden. Add chopped tomatoes, cilantro sprigs and cumin. Cool for 5 minutes and blend. Season to taste.

Place mixture in a bowl and add water, wine and tomato paste.

Pour half mixture into a large pan and place fish fillets previously seasoned. Place peppers and ají on top of fish and cover with rest of mixture.

Cover pan and cook at low heat for 10 to 12 minutes or until fish is just cooked. Add peas, parsley and chopped cilantro. Sprinkle with lemon juice. Bring to a boil and serve immediately.