Chupín de Pescado (Whitefish Stew with Potatoes)

 


Chupín de Pescado (Whitefish Stew with Potatoes)

Ingredients

Potato Rounds

3 small (4-ounce) Yukon Gold potatoes, scrubbed

4 cups water

1/4 cup kosher salt

Pomarola

1 (28-ounce) can whole peeled plum tomatoes

1/4 cup olive oill, plus more for drizzling

1 small yellow onion, finely chopped (about 1 1/3 cups)

1 medium garlic clove, finely chopped

3/4 teaspoon kosher salt

2 fresh or dried bay leaves

1 1/2 teaspoons paprika

1 teaspoon black pepper, plus more for garnish

Granulated sugar, to taste

Chupín

1 (1 1/2-pound) skinless grouper fillet (1 1/2 inches thick), halved crosswise

1 1/2 teaspoons kosher salt

1 1/2 cups fish broth (such as Aneto) (see Note)

1 (15.5-ounce) canchickpeas, drained and rinsed

1/2 cup pitted and quartered black olives

1/2 cup drained jarred roasted red bell pepper strips

2 tablespoons drained capers

Finely chopped fresh parsley

Directions

Make the potato rounds

Bring potatoes, 4 cups water, and salt to a boil in a small saucepan over high. Reduce heat to medium-high, and cook potatoes, undisturbed, until just tender, 15 to 18 minutes. Remove from heat, and let potatoes cool in water 30 minutes; drain. Peel potatoes, and slice crosswise into 1/2-inch-thick rounds. Set aside.

Meanwhile, make the pomarola

Puree tomatoes in a food processor until smooth, about 10 seconds; set aside. Heat oil in a large saucepan over medium. Add onion, garlic, and salt; cook, stirring often, until onion is mostly translucent, about 4 minutes. Add bay leaves, paprika, and black pepper. Cook, stirring constantly, until fragrant, about 1 minute. Stir in pureed plum tomatoes, and gently simmer, stirring occasionally, until sauce thickens and is slightly chunky, about 15 minutes. Remove from heat. Season with sugar to taste.

Make the chupín

Preheat oven to 425°F. Season grouper with salt, and let stand 15 minutes. Meanwhile, stir fish broth, chickpeas, olives, bell pepper strips, and capers into pomarola. Bring to a boil over high. Reduce heat to medium-high, and simmer, stirring occasionally, about 5 minutes. Remove from heat, and pour into a 12-inch nonreactive ovenproof skillet. Nestle grouper in sauce. Bake in preheated oven 9 minutes. Remove from oven; gently flip grouper using a spatula, and add potato rounds. Return to oven, and bake until fish is opaque and easily flakes with a fork and a thermometer inserted in thickest portion of grouper registers 135°F, 9 to 12 minutes. Drizzle with additional olive oil. Garnish with black pepper and parsley. Serve immediately.

 

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