Tuesday, 12 January 2010

Chupe de Pescado

Moving rapidly from Uganda to Ecuador, as you can imagine, boggles the mind. At least they're both on the equator. In any case, I ended up writing the encyclopedia article for an author who flaked on me. A lot of fun, but of course it's postponed editing the monster (Food Cultures of the World). But look at what happens. This is a chupe de pescado, and I don't know honestly if the etymology is related to cioppino, but they are similar.

This one starts with a mixture of onions, celery, green bell pepper. So far sounds like a soffrito. Annato for color. Some tomatoes, water. Bay leaves and oregano. Hominy stood in for proper Ecuadorean choclo, then carrots, parsnip (yuca would have been better) a cut up potato, yellow squash, cabbage, and I guess any fish will do. I had crab meat and some shrimp. A raw egg could go in, and even crumbled white cheese. But I went for simplicity and a squeeze of lime. Touch of chili. I am about to eat the leftovers now for dinner. Can not wait!

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