Chupín de pescado

Chupín de pescado is a delicately flavored fish stew typical of the Entre Ríos region. It can be made with any fish, most commonly surubí or patí, which is cut into fillets or cubes, and then simmered with chopped vegetables, usually potatoes, tomatoes, peppers, carrots, and onions, along with crushed garlic, fish broth, wine, herbs, spices, and seasonings. This stew is typically served hot and garnished with parsley.