Peruvian Fish Soup
6 servings
30 minutes
Peruvian fish soup is a vibrant reflection of Peru's culinary traditions, where seafood plays a key role in gastronomy. This aromatic soup combines tender fillets of sea bass, shrimp, and spicy seasonings to create a rich and deep flavor. The mild heat of chili is highlighted by the freshness of lime, adding zest to the dish. Potatoes add heartiness while cilantro brings freshness. Historically, this soup originated in Peru's coastal regions where fish and seafood have always been abundant. It is traditionally prepared for warmth on cool evenings and served with corn tortillas or rice. This is not just a dish but a true symphony of flavors reflecting the ocean's bounty and the skill of Peruvian chefs.
1
Sauté the onion in a pot for 5 minutes.
- Onion: 1 piece
- Vegetable oil: 1 tablespoon
2
Add garlic and chili and sauté for another 30 seconds.
- Garlic: 2 cloves
- Chili pepper: 2 pieces
3
Add potatoes, fish broth, and salt. Boil for 10 minutes.
- Potato: 450 g
- Fish stock: 750 ml
- Salt: to taste
4
Add fish and lime to the broth and boil for 5 minutes.
- Monkfish fillet: 500 g
- Lime: 0.5 piece
5
Add shrimp and bring to a boil.
- Shrimp: 450 g
6
Remove the lime and squeeze the juice into the soup.
- Lime: 0.5 piece
7
Serve sprinkled with cilantro.
- Cilantro: 25 g