Agentina

Made with chunks of firm white fish and potatoes, plus tomatoes, bell peppers, white wine, and aromatics, chupín de pescado is an Argentinian fish stew that’s typical of the north-western region of Rios. Traditionally, any firm-fleshed white fish with little bone is used. While frozen fish will work for el chupín, fresh is preferable as it tends to be firmer, and holds together better during cooking. At 0ne95 Kitchen, we use fresh fillet of white cod.