Chilcano de pescado (Fish chilcano)


The chilcano de pescado is a very popular soup for two reasons: first, it’s very nutritional (contains fish, one of the best source of proteins and omega 3). Second, well… if you have had a funny night -or not so funny, but you have drunk a lot, this soup will get you up. The chilcano contains fish, garlics, onions, tomatoes, cassava… better if you try it. This recipe is for 6 people.


  • 6 fish fillets
  • 1 kg of fish heads and spines
  • 1/4 cup of vegetable oil
  • 3 ground cloves of garlic
  • 1 onion, cut in pieces
  • 2 tomatoes, cut in pieces
  • 1 celery stick
  • 2 green onions, chopped


  • 9 cups of water
  • 1 chopped leek (only the white part)
  • 2 cilantro sticks
  • 2 parsley sticks
  • 2 spearmint sticks
  • 1/2 cassava, cut in little pieces
  • 2 cooked potatoes, cut in 4 pieces
  • 1 corn in slices
  • 1 Mirasol chili/pepper , entire and toasted.
  • Limes
  • Parsley, chopped for decoration


Wash the heads and spines.

In a pot, fry the garlic, onion, tomato, celery, leek, cilantro and spearmint with the vegetable oil. Add the heads and spines.

Pour the water and boil on a medium flame, covered, for 90 minutes.

Strain. In this stock, cook the cassava, potato, corn, green onions and the whole Mirasol chili.

Fry the fillets.

Serve putting in each dish a fillet, a corn slice, cassavas, potatoes and -obviously- the stock. Add some lime juice drops.

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