COMO HACER CHUPE DE PESCADO

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides protein while being lower in calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and fiber.

In a pot, add 3 liters of water and the fish bones including the head.

Add 1/2 onion in pieces, 3 pieces of ginger, 2 tablespoons of garlic paste, and salt to taste.

Stir and let it boil for about 15 minutes.

After 15 minutes, crush the bones to release their nutrients and flavors, and let it boil for an additional 5 minutes.

Carefully strain the fish stock and set it aside.

In another pot, add 3 tablespoons of oil and heat it.

Add the chopped onion and sauté over medium heat until transparent.

Once transparent, add 1 tablespoon of garlic paste, 1 tablespoon of ají panca paste, a pinch of black pepper, and a pinch of cumin.

Add 2 chopped tomatoes without seeds and stir constantly, adding a bit of stock or water to help the tomatoes break down faster.

Let the liquid reduce for a few minutes until the oil separates from the mixture.

Add 1 teaspoon of dried oregano, crushing it with your hands, and let it sauté for a few more minutes.

Add the reserved fish stock, 1 cup of chopped pumpkin, and 200 grams of broken rice; let it boil for 10 minutes.

After 10 minutes, add 1 chopped corn and 2 chopped potatoes; let it boil for another 5 minutes.

Then add the stems of cilantro and huacatay, 1/2 cup of green fish in pieces, 1/2 cup of cabbage, and 2 tablespoons of chopped cilantro and huacatay; mix everything and let it cook for 3 minutes.

Finally, add 2 lightly beaten eggs and 1/2 cup of milk while stirring constantly; also add the chopped herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens