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Chilcano de Pescado Peruano
Guardar
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Prep20min
Total1hr20min
Ingredientes14
Porciones8
Guardar
1
Pinterest
63
Facebook
112
Enviar
0
Imprimir
18
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Ready to make?
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Guardar
1
Comparte
Mantener la pantalla
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¿A quién no le ha pasado que, después de haber celebrado de más, el cuerpo necesite, con carácter de urgencia, una pócima que lo resucite? En el Perú no hay cura mejor que el concentrado de chilcano de pescado para reponer las energías. Se dice que los antiguos pescadores solían preparar un reparador potaje con pescado, hierbas y un toque de naranja agria, que el tiempo bautizó como chilcano de pescado. Hoy día, este sabroso caldo está hecho a base de cabeza de pescado, ají amarillo, perejil y mucho limón. Con todo esto, es uno de los platos preferidos para curar los estragos de una amanecida alegre.
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Ingredientes
3
cucharadas de aceite de oliva
2
dientes de ajo, molidos
1
cebolla mediana picada
1
rama de apio, picada
1
puerro ó ajoporro ó poro (sólo lo blanco), picado
1
ají amarillo molido o en pasta
1
hoja de cilantro ó al gusto, picado
1
cabeza grande ó espinazo de pescado (de preferencia)
10
tazas de caldo de pescado
3
papas amarillas sancochadas, finamente picadas
1
cebollín chino, picado
Choclo (maíz) suelto ó mazorca cortada en
8
filetes de pescado blanco de su preferencia, sazonados con sal y pimienta
Sazón: ¼ de cada uno: perejil y apio picados, jugo de limón amarillo recién exprimido y sal y pimienta al gusto
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Instrucciones
1
Lava muy bien la cabeza y el espinazo del pescado. Córtala en varios pedazos.
2
En una olla a fuego medio ó medio alto, sofríe ajo, cebolla, apio, puerro, ají y cilantro. Agrega la cabeza ó el espinazo junto con las 10 tazas de caldo y sal al gusto. Hierve a fuego lento por una hora.
3
Cuela el caldo para retirar la cabeza ó el espinazo.
4
Agrégale las papas, las cebollitas chinas y el choclo (maíz) al caldo y cuécelo por 20 minutos.
5
En otra sartén agrega la cucharada de aceite restante y dora los filetes a fuego medio de 2 a 3 minutos por lado.
6
Coloca un filete en cada plato de caldo.
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Consejos de expertos
consejo 1
Puedes sustituir el maíz por arroz.
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*Valores diarios basados en una dieta de 2,000 calorías.
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Más acerca de esta receta
¿A quién no le ha pasado que, después de haber celebrado de más, el cuerpo necesite, con carácter de urgencia, una pócima que lo resucite? En el Perú no hay cura mejor que el concentrado de chilcano de pescado para reponer las energías.
Se dice que los antiguos pescadores solían preparar un reparador potaje con pescado, hierbas y un toque de naranja agria, que el tiempo bautizó como chilcano. Hoy día, este sabroso caldo está hecho a base de cabeza de pescado, ají amarillo, perejil y mucho limón. Con todo esto, es uno de los platos preferidos para curar los estragos de una amanecida alegre.
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