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Peruvian Fish Soup

  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 14
  • Servings 8

Ingredients

3
tablespoons olive oil
2
ground garlic cloves
1
chopped medium onion
1
celery stalk, chopped
1
leek (only the white), chopped
1
ground yellow pepper or yellow pepper paste (ají amarillo)
1
cilantro leaf or to taste, chopped
1
large fish head or spine (your choice)
10
cups fish broth
3
boiled yellow potatoes, finely chopped
1
chopped Chinese scallion
Corn kernels or corn on the corb cut into several pieces
8
white fish fillets of your choice, seasoned with salt and pepper
Seasonings: 1/4 cup of each chopped parsley and celery, fresh lemon juice, and salt and pepper to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
369.1
% Daily Value
Total Fat
10.5g
16%
Saturated Fat
2.3g
12%
Cholesterol
98.8mg
33%
Sodium
1084.2mg
45%
Potassium
1323.0mg
38%
Total Carbohydrate
20.9g
7%
Dietary Fiber
2.7g
11%
Sugars
2.2g
Protein
48.2g
% Daily Value*:
Vitamin C
110.60%
111%
Calcium
14.20%
14%
Iron
16.50%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Who hasn’t been in dire need of some kind of magic potion to revive them after having a little too much fun celebrating? In Peru, there’s no better cure than a concentrado de chilcano de pescado (concentrated fish broth) to restore your energy. They say that the fishermen of yesteryear used to prepare a reinvigorating stew made with fish, herbs and a touch of bitter orange, which was eventually named chilcano. Today, this delicious broth is made with fish head, yellow peppers, parsley and lots of lemon. It’s one of the favorite dishes to undo the havoc wreaked by an evening of celebration.

If you’d like, you may substitute rice for corn.

Directions

  • 1 Thoroughly wash the fish head and spine. Cut it into several pieces.
  • 2 Heat 2 tablespoons olive oil in a pot or Dutch oven over medium to medium high heat; sauté the garlic, onion, celery, leek, pepper and cilantro. Add the head or spine along with the 10 cups of broth and salt to taste. Simmer for an hour.
  • 3 Strain the broth to remove the head or spine.
  • 4 Add the potatoes, Chinese scallion and corn to the broth and cook for 20 minutes.
  • 5 In a separate skillet with 1 tablespoon left of oil, sear the fillets for 2 to 3 minutes per side.
  • 6 Place a fillet in each bowl of broth.

Who hasn’t been in dire need of some kind of magic potion to revive them after having a little too much fun celebrating? In Peru, there’s no better cure than a concentrado de chilcano de pescado (concentrated fish broth) to restore your energy. They say that the fishermen of yesteryear used to prepare a reinvigorating stew made with fish, herbs and a touch of bitter orange, which was eventually named chilcano. Today, this delicious broth is made with fish head, yellow peppers, parsley and lots of lemon. It’s one of the favorite dishes to undo the havoc wreaked by an evening of celebration.

Rate and Comment

Greyza Baptista Greyza Baptista
November 16, 2016

Who hasn’t been in dire need of some kind of magic potion to revive them after having a little too much fun celebrating? In Peru, there’s no better cure than a concentrado de chilcano de pescado (concentrated fish broth) to restore your energy. They say that the fishermen of yesteryear used to prepare a reinvigorating stew made with fish, herbs and a touch of bitter orange, which was eventually named chilcano. Today, this delicious broth is made with fish head, yellow peppers, parsley and lots of lemon. It’s one of the favorite dishes to undo the havoc wreaked by an evening of celebration.