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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.

Ingredients:

• 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 shallot sticks, chopped

  

• 9 cups of water
• 1 chopped leek (only the white part)
• 2 cilantro sticks
• 2 parsley sticks
• 2 mint 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

Preparation:

Wash the heads and spines.

In a pot, fry the garlic, onion, tomato, celery, leek, cilantro and mint 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, shallot 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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