Total time: 60 minutes. Quantity: 4 persons.
Typical Peruvian soup prepared with fish and accompanied with lemon slices.
The chilcano de pescado is a typical Peruvian soup, prepared mainly as breakfast, and colloquially called "el levanta muerto". It is so called because of the amount of nutrients it contains, and for recovering the energy lost during the day. That is why it is very appreciated by many people and housewives. For its preparation, we choose fish (the one we have at our disposal), and we boil it so that we can add a variety of spices, ranging from chopped onion, to a set of seafood (shells, shrimp and octopus). The model to be prepared may vary, and depending on the geographical location, this palate usually has many presentations. However, the rich flavor it provides is delicious and nutritious.
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| Fish Chilcano (carachama) |
Ingredients for the fish chilcano.
- 1 kg of fish prey or fish heads (you can use the fish of your choice, in this case (carachama).
- ½ cup of Chinese onion chopped in small strips (to accompany the broth).
- 4 medium lemons cut in halves (healthy and fresh).
- ¼ cup of parsley sprigs (serves to garnish the dish).
- ¼ kg yellow potato cut in halves.
- ½ cup of celery chopped in small strips.
- Oregano (spice to enhance the flavor).
- Salt.
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| yellow potato, ingredient |
Recipe procedure.
- In a pot, add half of the water and let it boil, and season with salt to taste.
- During this process, add the fish chosen but cut into small pieces. Let it cook at a normal temperature.
- Once it is about to boil, season with AjÃ-no-moto, and add the yellow potato and the celery cut in small strips. And before covering the preparation, move the ingredients from one side to the other to get the flavor (use a spoon).
- To finish cooking, and turn off the fire; we only have to verify that everything is well cooked, and the potatoes are ready. Turn off and add oregano all around. If we wish we can let it cool down a little.
- Serve with the Chinese onion, and slices of lemons for each bowl of broth you serve.
- Enjoy a good chilcano!
Note: For this procedure, we use fish meat and not fish heads. The fish to choose depends on the area where we live and it does not matter what type it is.