Pisca Andina ¡La AUTÉNTICA RECETA de los andes venezolanos!

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced tomatoes and bell peppers; cook until softened, about 5 minutes.

Add chicken broth and bring to a simmer.

Incorporate diced potatoes and cook until tender, about 10-15 minutes.

Add fish and cook until opaque, about 5-7 minutes.

Season with cumin, black pepper, and salt to taste.

Stir in corn and peas; cook for an additional 3-4 minutes.

Remove from heat and add chopped cilantro and lime juice.

Serve hot, garnished with avocado slices.

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