Viche 🇪🇨 de pescado 🇪🇨

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

Introduce the recipe for Viche de Pescado, a traditional Ecuadorian dish.

Use 2 pounds of fish, including heads, or 1 pound of fish fillet and 1 pound of fish bones to make broth.

Prepare a refrito with 1 cup of red onion, 1 cup of bell pepper, 1/2 cup of white onion, and 3 cloves of garlic blended with a little water until fine.

Sauté the blended mixture until it dries out completely.

Add pepper and cumin to the sautéed mixture.

If using fish fillet, add 2 liters of fish broth; if using bones, add 2 liters of water.

Separate the harder vegetables (yuca, zapallo, cabbage, and green beans) and add them to the pot.

Cover and cook for 20 minutes.

After 20 minutes, add the softer vegetables (sweet potato, green plantains, corn, and other vegetables) and cook for another 10 minutes.

After 10 minutes, season with salt and add the archua and sweet plantains, leaving the skin on if desired.

Add the fish and cook for 7 minutes without stirring too much.

Add the ground peanuts to the pot and let it cook for an additional 7 to 10 minutes.

Toast the oregano and add it to the pot along with chopped herbs, including tender stems.

Once cooked, remove the fish to prevent it from breaking apart before serving.

Serve the soup, ensuring the vegetables maintain their color and texture, and garnish with lime and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens