A hearty meal which makes good use of any vegetables you might have on hand. You can use any reasonably sharp melting cheese to obtain a velvety texture.
In Peru, Bolivia and Chile “chupe” means stew, a word from the Quechua language. Chupe de Camarones is a specialty from Arequipa. The key ingredient is Aji Amarillo paste (aji=pepper, amarillo=yellow) available nowadays in most US supermarkets, your Latino food store or online. It balances its medium heat, which you’ll feel in the middle section of your palate, with a bit of fruity flavor, a very agreeable sensation.
A traditional seafood soup inspired by the master of modern cooking, Auguste Escoffier. He uses the shrimp shells, which one normally discards, to prepare the fumet. It definitely makes a shrimp bisque more tasty and while it was innovative at his time, it is now standard procedure. Escoffier’s recipe is French classical cooking, the ‘haute cuisine’.
Salt codfish is widely used in Portugal in all shapes and forms. It’s no surprise, then, that there is a codfish soup recipe. Rarely found on restaurants menus, it’s dearly loved by country folks. It’s a poor man’s soup using water rather than fish stock. My recipe uses vegetable stock to maintain the traditional appearance of a clear soup yet with a more rounded taste.