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.
- 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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Blogalaxia Tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Soups, Chilcano de Pescado, Fish Chilcano.