Corn and Seafood Chupe
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1teaspoon cumin seeds
- 1large onion, finely chopped
- 1large clove garlic, minced
- 1inchlong piece ginger, peeled and minced
- 1jalapeño chili, seeded and minced
- 2dozen medium shrimp, unpeeled
- 6cups fish stock
- 4cups fresh corn kernels, about 4 ears
- 1pound very small Yukon Gold potatoes, peeled and halved
- Salt
- ground white pepper
- 2medium-small zucchini, about 10 ounces, sliced ½-inch thick
- 2pounds halibut fillets, cut in 12 pieces
- Lime wedges, for serving
Nutritional analysis per serving (8 servings)
327 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 32 grams protein; 1180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large pot. Add cumin and cook over medium heat until seeds smell fragrant. Do not allow butter to brown. Add onion, sauté until soft; add garlic, ginger and chili. Sauté another minute or so. Add shrimp; toss just until pink. Remove shrimp and set aside.
- Step 2
Add stock and bring to a simmer. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Remove from heat. Peel shrimp.
- Step 3
Ten minutes before serving, reheat contents of pan on medium. Stir in zucchini. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes. Add shrimp; simmer uncovered a moment longer. Season to taste and serve with lime wedges alongside.
Private Notes
Comments
Meh. The broth was pretty bland, especially considering all the fragrant and flavorful seasonings. I wouldn't make this again. My husband ate it, but wasn't imoressed.
The broth turned out to have a much more mild flavor profile than what I was expecting considering the additions of whole cumin, jalapeños, and ginger. Good flavor, just mild.
Loved this recipe. But we'd add more broth next time. Use a whole package (for when you're halving the recipe the way we did). Using the recommended brother came out too thick. More stew than soup. Also we consider using ground cumin instead so that you dont get some bites that are overwhelmingly cumin-y. Also I'd ad da few more jalapenos.
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