Chilcano de Pescado

This is a well-known soup that has grown a reputation for being a hang-over cure. However even if you are not suffering from a hangover this fish soup is extremely good for you as the fish packs it with protein and omega 3.


  • Prep and cook time- 2.5 hours
  • Servings- 6


  • 6 filets of fish
  • 2lbs of fish heads and the backbones of fish.
  • ¼ cup of vegetable oil
  • 3 garlic cloves (prepare cloves by crushing
  • 1 onion (prepare onion by chopping coarsely)
  • 2 tomatoes (prepare by peeling and coarsely cutting)
  • 1 celery stick (prepare the stick by chopping it finely)
  • 2 green onions (prepare both onions by chopping finally)
  • 9 cups of water
  • The white part of one 1 leek
  • Sal and Pepper
  • 2 cilantro sprigs
  • 2 parsley sprigs
  • 2 mint sprigs
  • ½ of a yucca (medium size and cut into small pieces)
  • 2 boiled potatoes
  • 1 ear of corn (prepare by cutting into slices)
  • 1 ahu mirasol (will need to be prepared by toasting)
  • Parsley for garnish (prepare the parsley by finely chopping)


  • Wash all of the fish heads as well as the backbones.
  • In a large pan, fry the garlic, onion, tomato, celery, leek and mint with oui.
  • Add the fish heads and backbone to the pan.
  • Cover all of the contents in the pan with water and bring it to a boil. Then cover and let cook on a medium heat for 1.5 hours.
  • Strain out all the stock and then promptly return to the pan. In the stock you will now cook the yucca, potoatoes, corn, green onion and the toasted aji.
  • Fry the fish fillets until they are completely cooked in a skillet.
  • Server the finished meal and soup bowls with each containing potato, corn, yucca and fish filet.
  • Pour stock on top of all the contents in the serving bowl and squeeze a few drops of lemon on top and garnish with parsley.