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Chilcano de pescado
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Chilcano de pescado

This is a fish broth that is often served as a complimentary starter in cebicherías.
Course Entrée, Soup
Cuisine Peruvian
Keyword cassava, fish, gluten free, lime, Peruvian cuisine, Peruvian food, soup, yuca
Prep Time 10 minutes
Cook Time 50 minutes

Ingredients

  • 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

Instructions

  • 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.