Chilcano de pescado
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Recipe: Chilcano de pescado (Peruvian fish broth)

Not to be confused with the other chilcano!. This is basically a fish broth that is often served as a complimentary starter in cebicherías. It’s simple, tangy, and comforting.

I’ve been craving chilcano de pescado for a while but didn’t have fish bones on hand. We had grilled fish the other day and I saved the bones to make a batch of broth.

Chilcano de pescado

Chilcano de pescado

This is a fish broth that is often served as a complimentary starter in cebicherías.
Prep Time 10 minutes
Cook Time 50 minutes
Course Entrée, Soup
Cuisine Peruvian


  • bones from a medium to large fish
  • 1 onion coarsely chopped
  • 1 carrot coarsely chopped
  • 2 celery stalks coarsely chopped
  • 1 leek coarsely chopped
  • 1.5 – 2 litres water
  • 1 bay leaf
  • 1 tbsp peppercorns
  • 6 green onions finely chopped
  • salt and pepper
  • 500 g cassava
  • 2 – 3 limes
  • hot chillies optional


  • Place bones in a pot with onion, carrot, celery and leek. Cook on medium heat until vegetables are softened.
  • Add enough cold water to cover everything, bay leaf, and peppercorns. Bring to a boil and reduce heat. Simmer for 40 minutes.
  • In the meantime boil cassava in salty water for 20 – 30 minutes. Drain and reserve.
  • Strain broth, season with salt and pepper, and serve with chopped green onions, cassava, a good squeeze of lime juice and some nice hot chilli.
Keyword cassava, fish, gluten free, lime, Peruvian cuisine, Peruvian food, soup, yuca

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