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So today we're gonna make a Chupin, Chupin is the most beautiful eh, word for a soup of fish. And it happens everywhere in every lagoon, in Argentina in every river, in every fisherman's town, in the sea on freshwater, there's always a Chupin. The beautiful thing about it is that the fisherman, he has to sell the fish. So maybe he stays with a bone with a head and maybe just a little bit of the meat, but the true taste comes from the bones of the Chupin and the head that I'm gonna put into the soup today. The good Chupin is only done by a fisherman. It's not that you go to the market and buy a whole fish. Yes, it will be a soup, but it won't be a Chupin. A Chupin is something poor. It's something that it's taste comes from love, from caring and from all the other things that you can add. Today, I'm gonna use onions and all these vegetables, peppers. I have some leeks, some sweet potatoes, some carrots, whatnot. So I'm gonna start cutting. First the onions. We have an area of Argentina called the Mesopotamia. It's like a big island surrounded by the rivers that come from the Amazon. And obviously there are a lot of fishermen there and it's a big place for Chupin And there's a song that the ladies sing. It's very beautiful. And it's a song. Typical from the little villages on the river. It's very very old. And it talks about a house that has maybe no electricity. Eh, they have candles. There's a baby sleeping and there's a fisherman picking up his line, waiting for fish. And it reminds me a lot of this recipe. Now I'm gonna cut a bit in pluma, must break up the garlic a bit, sweet potato, any sweet potato is good. It's any kind of sweet potato. There are many sweet potatoes. There's a more red one. There's a really orange one. They're all great. Okay, so that's it. The leek. I'm gonna put them in the big pot here start cooking it. To start out, I'm just gonna put the heads. Cut some carrots. This is not a recipe of elegance. It's a recipe of taste. And that talks about the waters of a country. The rivers, the lagoons, the oceans, Chupin happens everywhere where there is water. The idea is to just heat them up. Then I'm gonna get some water from the river to add this water comes from the glacier. That's very very clean. Now I'm gonna add the sweet peppers. What a beautiful day. I love hearing that cascade. It's like music. We cook here a lot, even when there's a lot of snow. Sometimes I cook here when this has two meters of snow. So I'm cooking up there. Yeah. And you barely see the waterfall always outside, under the sun or around the stars. I don't like to be in kitchens. I'd really like to be outside. It's always better outside. So the fish will go in in the last moment. It's so tender. So fragile. Look at this beautiful color. These are Brooks and these are rainbow trout. So they are so, so fragile and that you talk to them and they get cooked. You know, when it's like just like when you start a first love you talk to her and you both are cooked already. You don't need much more than that. So the final touch is to cook the fish and we're just gonna lean it there. It's ready. It's so fragile. Now I'm gonna serve the soup. And then finally, I'll just flip the fish here a little bit of olive oil and some generous chives, raw. So we have a little tang, a little contrast with a smooth And this is done. The river running and the Chupin with a Brook trout.
About the Instructor
Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.
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