Viche de Pescado: Delicioso Plato Típico del Ecuador | KWA

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.

Cut the filete de pecudo into pieces approximately 5 cm in size and season with salt and pepper.

Refrigerate the seasoned fish for later use.

Prepare the refrito by heating a pot and adding achote and chopped garlic.

Add chopped red onion and green bell pepper to the pot, seasoning with salt, pepper, cumin, and dried oregano.

Cook the vegetables over medium heat until fragrant.

Reserve some refrito for later use with bolitas de verde.

Add chopped zapayo to the refrito and sauté to enhance its flavor.

Blend the maní with water to integrate it into the mixture.

Add hot water to the pot to unify the temperature and increase the volume of the preparation.

Add yuca, camote morado, zanahoria, choclo, and abichuelas to the pot and cook for 20 minutes.

Grate the green plátanos finely to create a moldable masa for bolitas de verde.

Incorporate the reserved refrito and a portion of the maní paste into the masa and mix well.

Form small bolitas de verde and slice additional plátano for cooking.

After 20 minutes, remove the cilantro stems and add the bolitas de verde, sliced green plátano, and ripe plátano to the pot.

Cook for an additional 15 minutes until the last ingredients are cooked and the soup thickens.

Add the previously seasoned fish to the pot and cook for 10 to 15 minutes until fully cooked.

Add chopped achochas and pre-cooked vegetables towards the end of cooking.

Finish with chopped cilantro for freshness and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens