A hearty Peruvian fish chupe with tender fish, potato, corn, rice, and vegetables in a creamy milk-and-fresh-cheese broth. Chili peppers, huacatay, and fish stock build depth without hiding the fish itself; a big spoon and deep bowl are practically mandatory.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the fish into large pieces and season with one quarter of the salt and all of the black pepper. Peel the potato, cut the corn into pieces, and chop the onion, garlic, tomato, yellow chili, and huacatay. Keep the fish refrigerated while you build the soup.
Heat the vegetable oil in a large pot and cook the onion for 4 to 5 minutes, until translucent and lightly golden. Add the garlic, ají panca paste, yellow chili, tomato, cumin, and oregano; cook for another 4 minutes, until the seasoning base is red, glossy, and no longer smells of raw chili.
Pour in the hot fish stock and, once it returns to a boil, add the rice, yellow potato, corn, and macre squash. Simmer moderately for 12 to 14 minutes, until the rice begins to open, the potato is almost tender, and the squash starts blending into the broth without completely disappearing.
Add the peas, fava beans, and the remaining salt. Cook for 4 to 5 minutes, until both vegetables are tender but still green and intact. The broth should now feel slightly thickened by the rice, potato, and squash while remaining fluid.
Reduce the heat to a very gentle simmer and arrange the fish pieces in the pot. Cook for 5 to 6 minutes, without vigorous stirring, until opaque outside, firm to the touch, and no longer translucent in the center. Gently move the pot by its handles if you need to redistribute the pieces.
Keep the heat low and add the evaporated milk and pieces of fresh cheese. Crack the eggs directly over the chupe, spacing them apart, cover, and cook for 3 to 4 minutes, until the whites are set while the yolks remain soft. Once the milk is added, avoid a hard boil so the broth stays creamy.
Turn off the heat, scatter in the huacatay, and let the chupe rest for 3 minutes before serving. Each bowl should contain intact fish, potato, corn, vegetables, and an egg in a broth that is creamy and full-bodied while still unmistakably spoonable rather than puréed. And that's it! A dainty little soup was never the plan here. 😌
