
Category: Soups & Stews
Soups & Stews


When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.

Thick, gelatinous and silky smooth, you’ll soon fall in love with Kwame’s chicken stock. This is one of his core techniques to layering flavor into practically any dish that calls for water. The essential ingredient? Chicken feet!
Jamaican Stew Peas

Learn how to make Jamaican Stew Peas with chef Kwame Onwuachi and bring a flavorful Caribbean family favorite to your table tonight
Stocks: Chicken, Vegetable & Shrimp

Master chicken, vegetable, and shrimp stocks with chef Kwame Onwuachi to instantly boost your cooking’s flavor

Learn to make Chupín de Trucha – Fisherman’s Soup with chef Francis Mallmann and master rich, layered flavors from fresh fish, bones, and simple ingredients