Chupe De Pescado Peruvian Fish Soup Food

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

Steps:

• Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
• Heat butter in a pan.
• Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
• Add tomato paste and roast for 1-2 minutes.
• Sprinkle in flour and roast for another minute.
• Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
• Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
• Add shrimp.
• Add heavy cream and bring back to a boil and simmer for another 2 minutes.
• Season with salt and powdered cayenne to taste.

CHUPE (PERUVIAN SHRIMP CHOWDER)

Steps:

• Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
• Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
• Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.