Peruvian Fish Broth
Soup
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Cook Time
1 h
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This Peruvian fish broth, also known as Chilcano, is a comforting and flavorful soup, perfect for cold days. The fish spine gives it a deep and delicious flavor, while the fresh vegetables and a touch of lemon provide freshness and vitality. It is traditionally served with Andean toasted corn, chopped Chinese onion and rocoto chili for a spicy touch. It is a simple dish to prepare, ideal to share with family or friends. Dare to try this jewel of Peruvian cuisine! It is prepared in just over an hour and is an excellent option for a nutritious and tasty meal.
Ingredients (9 ingredients)
-
1 kilogramo fish spine
-
1 rama celery
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2 ramas coriander
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1 piece medium carrot
-
1 piece medium red onion
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1 clove garlic
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1 rama Chinese onion
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4 piece lemon
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300 gramos Andean toasted corn
Preparation (9 steps)
Prepare the vegetables
Peel the carrot and cut it into medium squares. Peel the red onion and cut it into medium squares as well. Reserve both vegetables.
Cut the celery and garlic
Cut the celery stalk into medium pieces. Peel the garlic clove.
Prepare the coriander
Separate the coriander leaves and reserve the stems.
Cut the Chinese onion
Wash and cut the green part of the Chinese onion.
Wash the fish spine
Wash the fish spine with plenty of water to remove the blood.
Cook the base broth
Place 3 liters of water in the Thermomix glass. Add the carrot, red onion, celery, garlic and coriander stems. Program 30 Min./100°C/Stufe 1.
Strain the broth
Strain the fish stock with a strainer and reserve the broth.
Finalize the Chilcano
Pour the strained fish stock into the Thermomix glass. Add salt to taste. If desired, add pieces of fish. Program 10 Min./100°C/Stufe 1.
Serve
Serve the Chilcano hot. Accompany with Andean toasted corn, lemon slices, finely chopped Chinese onion and rocoto chili.
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Created by
Paula Blanco
3
Rezepte
0
Kochbücher
Allergens
- Fish
- Celery
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