I was so taken with the fish soup at Segundo Muelle in Lima that I had to have it again. The problem was, I was back in Los Angeles. The only option was to make the soup myself. Although I've never climbed Machu Picchu, I can certainly forge through a soup recipe, and this one turned into a peak experience--delicious and unbelievably easy.
The recipe calls for light stock, but I have also used water, which is probably what a Peruvia
n fisherman would do. And I add tomato for color, which makes sense, because tomatoes are native to Peru.
Getting the right balance of salt and tangy lime juice is crucial, so taste and adjust as necessary.
A salad and some crusty bread are the only accompaniments you'll need.
CHILCANO DE PESCADO
(Peruvian Fish Soup)
1 quart fish broth, vegetable broth or water
¾ pound white fish fillets, cut in chunks
1 loosely packed cup cilantro leaves, finely chopped
1 small onion, finely chopped
1 tomato, seeded and diced
½ to 1 jalapeno chile, seeded and minced
1 large clove garlic, chopped
Salt
10 black peppercorns
1/3 cup lime juice or more to taste
Place the broth in a large saucepan. Add the fish, cilantro, onion, tomato and jalapeno chile, adjusting the amount of chile to taste. Mash the garlic to a paste in 1 1/2 teaspoons salt and add along with the peppercorns.
Bring the soup to a boil, then lower the heat and boil gently for 15 minutes. Add the lime juice and cook a few moments longer. Taste and adjust the seasoning, adding more salt and lime juice if needed.
Makes 4 servings.
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