Chilcano Soup

Name: Chilcano Soup
Cuisine: Peru
Ingredients: Roughly chopped parsley; 2 oz (50 g) rice; 1 leek, thinly sliced; 2 tablespoons olive oil; Sea salt and freshly ground black pepper; 1 large potato, peeled and diced; 1 lb (450 g) fish (with bones); 1 carrot, sliced; 1 large tomato, peeled and de-seeded; 1 clove garlic, chopped; Oregano (optional)

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This is a nourishing, inexpensive and very typical Peruvian soup. The soup is usually made with the head and bones of a large white fish, but finding these hard to come by, I use instead the freshest white fish I can buy.

Ingredients

1 large potato, peeled and diced
2 tablespoons olive oil
1 leek, thinly sliced

Americas
Peru
Pescatarian
Soup
November

Method

Heat the oil and gently fry the leek, tomato, oregano and garlic for 5 minutes. Add the fish and cover with water – about 2 pints. Bring to the boil and simmer for 20 minutes.

Strain into a clean pan, season and add the carrot, potatoes and rice. Cook for another 20 minutes or until the vegetab