Fish Chilcano (Concentrated Fish Broth)
By :Julio Cesar Ayca
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Cuisine Peruvian
Browse Category Soups and Creams
Duration 30 Minutes
Home Category Soup/Broth, Soups and Creams
Servings
3 Servings
Ingredients
  • 2 L of water
  • 1 lb fish spine, ½ kg
  • 1 or 2 Fish heads
  • Salt to taste
  • ½ onion
  • 1 pc Ginger, 20 g
  • 1 celery stalk
  • Coriander stems
  • 7 oz fish, chopped into small chunks. (I used cachema weakfish), 200 g
  • 1 onion, cut into strips
  • Chopped culantro, (coriander UK)
Cuisine Peruvian
Browse Category Soups and Creams
Duration 30 Minutes
Home Category Soup/Broth, Soups and Creams
Servings
3 Servings
Ingredients
  • 2 L of water
  • 1 lb fish spine, ½ kg
  • 1 or 2 Fish heads
  • Salt to taste
  • ½ onion
  • 1 pc Ginger, 20 g
  • 1 celery stalk
  • Coriander stems
  • 7 oz fish, chopped into small chunks. (I used cachema weakfish), 200 g
  • 1 onion, cut into strips
  • Chopped culantro, (coriander UK)
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Insert the stainless steel inner pot into the Instant Pot and add the water. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 4 Minutes.
  2. When the time is up, release the steam (by turning the handle). Once all the pressure is released, open the lid, add the fish head, backbone, and salt; wait for it to come to a boil again (without covering the pot).
  3. Then add onion, ginger, celery, coriander stems. Press Soup/Broth and set the time to 10 Minutes.
  4. When the time is up, release the steam (by turning the handle). Once all the pressure is released, open the lid, add fish, onion, and coriander. Let stand for 2 Minutes and check for salt.
  5. Serve chilcano fish broth with toasted corn, lemon drop pepper and chopped coriander.
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