peruvian

Seafood Chupe with Potato and Corn

This simmered dish pairs shrimp, peeled and deveined with yellow potato, diced, corn kernels and white fish fillet, cut into chunks. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

63 g Protein

59 g Carbohydrates

18 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

115g white fish fillet (cod, pollock, or similar), cut into chunks 115 kcal
99g shrimp, peeled and deveined 98 kcal
165g yellow potato, diced 127 kcal
82g corn kernels 71 kcal
58g yellow onion, diced 23 kcal
7g garlic, minced 10 kcal
13g aji amarillo paste 9 kcal
132g evaporated milk 66 kcal
41g egg 59 kcal
8g olive oil 71 kcal
370g water 0 kcal
2g salt 0 kcal

Cooking instructions

yellow oniongarlicolive oilsalt
Heat olive oil in a pot over medium. Saute onion and garlic with a pinch of salt until translucent, 3 to 4 minutes.
yellow potatoaji amarillo pastewater
Stir in aji amarillo paste for 30 seconds, then add water and diced potato. Simmer 10 minutes.
white fish fillet (codshrimpcorn kernels
Add corn and white fish; simmer 3 minutes, then add shrimp and cook until just opaque, 2 to 3 minutes.
evaporated milk
Reduce heat to low. Stir in evaporated milk and gently warm without boiling.
egg
Off heat, whisk in the egg to lightly thicken the soup. Season with pepper and serve hot.