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

Name: Ecuadorian fish soup - Biche (or viche) de pescado - Laylita's Recipes
Total time: 105 min
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

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Biche de pescado, or viche de pescado, is a traditional Ecuadorian fish soup from the coastal region made with fish, peanuts, yuca, sweet plantains, corn, and other vegetables and spices.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laylita.com.

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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