Chilean Clingfish Soup — Homemade Sopa de Chalaco or Pejesapo Recipe

Versión en Español

Sopa de chalaco is a Chilean fish soup made with chalaco, also called pejesapo or tomoyo (Sicyases sanguineus), a rock fish with soft, pleasant flesh, simmered in a broth of lard, onion, garlic, leek, white wine, and potatoes. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4.

It is a simple, comforting coastal soup traditionally eaten along the Chilean coast from Arica to Valdivia, finished with merkén, fresh cilantro, and crunchy fried bread cubes.

How to Make Chalaco Soup?

Chalaco soup is made by sautéing onion, garlic, and leek in lard, adding white wine and hot water, cooking potato sticks in the broth, and adding the diced fish only for the last 4 to 5 minutes so it stays whole, then serving it with cilantro and fried bread.

Nutritional Information

Each serving of chalaco soup contains approximately 320 kcal, 16 g of protein, 9 g of fat (3 g of saturated fat), 35 mg of cholesterol, 45 g of carbohydrates, 5 g of sugars, 6 g of fiber, and 750 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chalaco Soup Recipe

Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4

Ingredients

• 2 chalacos (pejesapos), cleaned
• 500 g of potatoes
• 100 ml of white wine
• 1 onion
• 1 garlic clove
• 1 leek
• Lard
• 3 slices of day old bread
• Fresh cilantro
• Merkén
• Fine sea salt

Instructions

1. Clean the chalacos, rinse them well in cold water, and cut them into small cubes. Set aside. Finely chop the onion, garlic, and leek. Melt 1 tablespoon of lard in a large pot and sauté them for about 5 minutes, stirring with a wooden spoon. Add half of the white wine and 2 liters of hot water and bring to a boil.
2. Add the potatoes cut into thick sticks and cook for 10 to 15 minutes, until almost tender. Meanwhile, cut the day old bread into cubes and fry them in a little lard until lightly golden.
3. Add the rest of the wine, the diced chalaco, salt, and merkén to taste to the broth, and cook for another 4 to 5 minutes, until the fish is cooked but still whole. Turn off the heat and let it rest for a minute. Serve the soup very hot, topped with chopped fresh cilantro and the fried bread cubes, with pan amasado on the side.

Additional Tips

Substitute the fish

If you cannot find fresh chalaco, conger eel (congrio) or corvina are good substitutes. Cut them into cubes of the same size so they cook evenly.

Boost the broth

Lightly roast the fish bones and head in the oven before making the broth to intensify its flavor.

Keep the potatoes whole

Cut the potatoes into thick sticks so they do not fall apart. For a smoky touch, replace the lard with olive oil and a pinch of merkén.

Frequently Asked Questions (FAQs)

1. What is chalaco or pejesapo?

It is a rock fish of the Chilean coast, found from Arica to Valdivia, also known as tomoyo. It has soft, pleasant flesh, which makes it ideal for soups and caldillos where it cooks for only a few minutes.

2. How long does chalaco cook in the soup?

Only 4 to 5 minutes. The diced fish goes in at the end, when the potatoes are almost cooked, together with the rest of the wine, salt, and merkén. That way it cooks through but stays whole.

3. Can I use frozen chalaco?

Yes. Thaw it in the fridge overnight and pat it dry before cooking so it does not add excess water to the soup.

4. Can I leave out the white wine?

Yes. Replace it with a splash of apple cider vinegar or lemon juice to keep the balance of flavors.

5. How should I store leftovers?

Refrigerate for up to 2 days in an airtight container. Reheat over low heat so the fish does not overcook.

What Is Chalaco?

Chalaco, pejesapo, or tomoyo is the Chilean clingfish (Sicyases sanguineus), a rock fish that clings to coastal rocks with a suction disc. It is sometimes loosely called rape, the Spanish name for monkfish, although it is a different species. Its lean, white flesh is a good source of protein and low in fat.

History of Chalaco Soup in Chile

Fish soups and caldillos are a staple of Chilean coastal cooking, made with whatever the local catch provides. Chalaco soup belongs to this tradition, a humble, filling dish from fishing coves along the coast.

Did You Know?

This soup used to be a breakfast in some southern areas, eaten in the morning before going to work because it was considered very energizing.

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• Chilean Seafood Caldillo Recipe
• Chilean Pejeperro Fish Soup Recipe
• Chilean Jack Mackerel Caldillo Recipe
• Chilean Crab Chupe Recipe