Chilcano de Pescado (Chilcano de pescado)
Overview
Chilcano de pescado is a light, clear fish soup from the Peruvian coast. Fish heads and bones, often from the same fish used for ceviche, are simmered with onion, garlic, ginger and celery to make a delicate broth. Pieces of white fish are cooked gently in it at the end, and the soup is finished with chopped spring onion, coriander, a little ají chilli and a squeeze of lime. It is clean-tasting, warming and nourishing. In Peru it is usually served alongside or after a plate of ceviche in seafood restaurants called cevicherías.
History
Chilcano is part of the seafood cooking of Lima and the northern coast, where fishermen and cooks have long used every part of the fish. It is widely believed to restore energy and is a popular hangover cure after a night out. The same name is also used for a Peruvian cocktail made with pisco and ginger ale, which shares its reputation as a pick-me-up.
Main ingredients
Fish heads and bones, white fish, onion, garlic, coriander, lime. The soup is built on fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Peru
Recipe
Method
- 125 min
Simmer the fish heads and bones with the onion, garlic, ginger and celery in the water for 25 minutes.
- 2
Strain the broth and bring it back to a simmer.
- 35 min
Add the fish pieces and cook gently for 5 minutes.
- 4
Season, add spring onion, coriander and chilli and serve with lime.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
