📝 About This Recipe
A cornerstone of Peruvian coastal cuisine, Chilcano de Pescado is a light yet deeply restorative fish broth renowned for its crystalline clarity and invigorating ginger kick. Traditionally enjoyed as a 'levanta muertos' (hangover cure) or an elegant starter before a ceviche feast, this soup celebrates the purity of the ocean. By simmering fresh white fish remains with aromatic vegetables and lime, you create a golden elixir that is both comforting and sophisticated.
🥗 Ingredients
The Aromatic Base
- 2 pounds Fish carcasses, heads, and bones (From white fish like sea bass, snapper, or corvina; gills removed and rinsed thoroughly)
- 10 cups Water (Cold, filtered water)
- 1 large Red onion (Quartered)
- 2 inch piece Fresh ginger (Smashed to release oils)
- 2 pieces Celery stalks (Roughly chopped)
- 4 pieces Garlic cloves (Smashed)
The Heart of the Soup
- 1 pound White fish fillets (Cut into 1-inch bite-sized cubes)
- 1 stalk Leek (White part only, sliced into thin rounds)
- to taste Kosher salt
- 1 teaspoon Whole black peppercorns
For Garnish and Serving
- 1/4 cup Fresh cilantro (Finely chopped)
- 3 stalks Green onions (Thinly sliced)
- 3-4 pieces Key limes (Halved for squeezing)
- 1 piece Ají Limo or Habanero (Thinly sliced, seeds removed if less heat is desired)
- 1/2 cup Cancha (Toasted Corn) (Served on the side for crunch)
👨🍳 Instructions
-
1
Begin by thoroughly cleaning the fish heads and bones. Remove the gills and any traces of blood under cold running water to ensure the broth stays clear and lacks any bitter or 'fishy' aftertaste.
-
2
In a large stockpot, combine the fish carcasses, 10 cups of cold water, quartered red onion, smashed ginger, celery, garlic, and peppercorns.
-
3
Bring the pot to a gentle boil over medium-high heat. As soon as it reaches a boil, reduce the heat to low to maintain a very soft simmer.
-
4
Use a fine-mesh skimmer or a spoon to remove any gray foam or impurities that rise to the surface during the first 10 minutes of simmering.
-
5
Allow the broth to simmer uncovered for exactly 25-30 minutes. Do not overcook the bones, as this can make the broth cloudy and calcium-heavy.
-
6
Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids.
-
7
Bring the strained liquid back to a very gentle simmer. Add the sliced leeks and cook for 3 minutes until softened.
-
8
Season the broth generously with salt. The broth should be savory enough to stand up to the acidity of the lime added later.
-
9
Gently drop the cubed fish fillets into the simmering broth. Cook for just 2-3 minutes, or until the fish is opaque and just flakes apart.
-
10
Turn off the heat. Stir in half of the chopped cilantro and green onions to infuse the broth with fresh herbal notes.
-
11
Ladle the hot broth and fish pieces into deep bowls, ensuring everyone gets a fair portion of the tender fish.
-
12
Serve immediately, allowing guests to customize their bowl with extra cilantro, chili slices, and plenty of fresh lime juice.
💡 Chef's Tips
Always start with cold water to extract the most flavor and maintain clarity in the broth. Never let the broth reach a rolling boil after the initial heat-up; a gentle simmer is the secret to a transparent soup. If you can't find Ají Limo, a Habanero or Fresno chili provides a similar aromatic heat. Ask your fishmonger for 'white fish' carcasses specifically; oily fish like salmon or mackerel are too heavy for a traditional Chilcano. For an extra layer of flavor, you can sauté the leeks and ginger in a teaspoon of oil before adding the water, though the traditional version is boiled for purity.
🍽️ Serving Suggestions
Serve with a side of 'Cancha' (Peruvian toasted corn) for a salty, crunchy contrast. Pair with a classic Peruvian Ceviche; the warm broth is the perfect follow-up to the cold, acidic fish. Offer a small bowl of boiled cassava (yuca) or potatoes on the side to make it a heartier meal. Accompany with a cold Cusqueña beer or a glass of Chicha Morada. Always provide extra lime wedges; the acidity is essential to 'brighten' the deep ocean flavors.