Chupe de Pescado Peruvian Fish Soup - Chipa by the Dozen

This Peruvian fish soup has a twist on the usual recipe. This comforting dish is made even better with Chipa by the Dozen, which makes it great for a cozy family dinner or having guests over.

Ingredients:

• 1 lb fresh fish fillets, such as sea bass or tilapia, cubed
• 12 large shrimp, peeled and deveined
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups fish or vegetable broth
• 2 cups milk
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2 large potatoes, peeled and diced
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon chopped fresh cilantro for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onions are soft

Stir in the oregano, cumin, and paprika for one minute until the mixture smells good

In a saucepan, heat milk and fish or vegetable broth over low heat

Put in corn, peas, and diced potatoes

For about 10 minutes, cook until the potatoes are soft

Put in the shrimp and fish fillets

Simmer for 5 to 7 minutes, or until the seafood is fully cooked

Add grated Parmesan cheese and mix it in until it melts and is fully mixed in

Add pepper and salt to taste

Serve hot with chopped cilantro on top

Have fun