Corn and Seafood Chupe
Published August 3, 2010
Photo Illustration by Tony Cenicola/The New York Times
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
1 teaspoon cumin seeds
1 large onion, finely chopped
1 large clove garlic, minced
1 inchlong piece ginger, peeled and minced
1 jalapeño chili, seeded and minced
2 dozen medium shrimp, unpeeled
6 cups fish stock
4 cups fresh corn kernels, about 4 ears
1 pound very small Yukon Gold potatoes, peeled and halved
Salt
ground white pepper
2 medium-small zucchini, about 10 ounces, sliced ½-inch thick
2 pounds halibut fillets, cut in 12 pieces
Lime wedges, for serving
Nutritional analysis per serving (6 to 8 servings)
36 grams carbs; 89 milligrams cholesterol; 324 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 5 grams fiber; 1179 milligrams sodium; 32 grams protein; 5 grams sugar
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.