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Photo of Creamy seafood stew by WW

Creamy seafood stew

Total Time
1 hr
30 min
30 min
Chupe is a seafood chowder dish from Peru. This red and spicy main will not disappoint in terms of flavour and will satisfy everyone at the table.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, chopped

Yellow capsicum

1 medium, chopped


2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Ground paprika

2 tsp

Canned diced tomatoes

400 g, (1x400g can)

Chicken stock

2 cup(s), (500ml)

Rice, white, dry

½ cup(s), (100g)

Ling, raw

300 g, cut into 3cm pieces

Raw peeled prawns

300 g, peeled, tails intact


300 g, (pot-ready)

Reduced-fat evaporated milk

¼ cup(s), (60ml)

Fresh coriander

cup(s), coarsely chopped


  1. Heat oil in a large saucepan over medium heat. Cook onion and capsicums, stirring, for 5 minutes or until softened. Add garlic, chilli and paprika. Cook, stirring, for 30 seconds or until fragrant. Add tomatoes, stock and rice and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until rice is tender.
  2. Add fish and prawns to rice mixture. Cook for 5 minutes or until just cooked through. Add mussels and cover tightly with a lid. Cook for 5 minutes or until mussels open (discard any that remain closed).
  3. Add milk and stir to combine. Serve stew sprinkled with coriander.


SERVING SUGGESTION: Salad of baby spinach leaves, sliced cucumber and sliced green shallots. TIPS: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, barramundi or flathead. Pot-ready (uncooked) mussels have been scrubbed and had most of the beards removed. They are available from the seafood counter of most supermarkets or your local fishmonger. If unavailable, scrub mussels in a large sinkful of cold water with a firm brush. Hold the beard (furry part around the opening) close to the shell and gently tug until it comes off.