Fish Chilcano (Concentrated Fish Broth)

By: Julio César Ayca

Fish Chilcano (Concentrated Fish Broth)
cuisine icon Cuisine
Peruvian
cuisine icon Course
Soups and Creams
cuisine icon Duration
30 Minutes
cuisine icon Keywords
3 servings, 30 minutes, celery stalk, chopped culantro, coriander stems, fish, fish and seafood, fish heads, fish spine, Julio César Ayca, l of water, pc ginger, peruvian, salt to taste, soups and creams, ½ onion

serving icon Servings
3 Servings
Ingredients
  • 2 L of water
  • 1 lb fish spine
  • 1 or 2 Fish heads
  • Salt to taste
  • ½ onion
  • 1 pc Ginger
  • 1 celery stalk
  • Coriander stems
  • 7 oz fish
  • 1 onion
  • Chopped culantro
Instructions
  • 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.
  • 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).
  • Then add onion, ginger, celery, coriander stems. Press Soup/Broth and set the time to 10 Minutes.
  • 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.
  • Serve chilcano fish broth with toasted corn, lemon drop pepper and chopped coriander.
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