Ecuadorian fish soup - Biche (or viche) de pescado - Laylita's Recipes

Ingredients

• ½ - ¾ lb fish heads and bones (or use a small whole fish)
• 8 cups + 2-4 cups water (adjust based on how thick you want the soup)
• 1 cup milk
• 1 cup peanuts (lightly toasted)
• 2 tbs sunflower oil
• 1 cup chopped red onion
• 1 tsp ground cumin
• 4 garlic cloves (crushed)
• Salt to taste
• 2 lbs white fish fillets (halibut, monkfish, ling cod, sea bass, etc, cut in medium sized pieces)
• 2 tbs butter or oil
• 2 cups chopped red onion (about 1 whole onion)
• 6 garlic cloves (crushed)
• 1 bell pepper (diced, about 1 cup)
• 1 tbs dried oregano
• ½ tbs ground cumin
• 1 tsp achiote or annatto powder
• 2 tbs plain peanut butter (unsweetened)
• 1 ½ lb yuca or cassava (peeled and quartered, fresh or frozen)
• 2 very ripe plantains (the ones that are starting to get black, sliced in about 10 rounds per plantains)
• 2 corn ears (cut into 6-8 small rounds per ear of corn)
• 2-3 finely chopped cilantro or parsley
• Salt and pepper to taste
• Lime slices
• Hot sauce