Viche de Pescado
Viche de Pescado is a hearty and flavorful fish soup originating from the Manabí province of Ecuador. It's a rich, creamy stew made with fish, plantains, peanuts, and a variety of vegetables and grains, often prepared for special occasions like Semana Santa (Holy Week).
🧂 Ingredients
- 1.5 lb Fish (e.g., Albacora, Robalo, Corvina)(cut into 2-inch pieces)
- 1 lb Fish heads and bones (optional, for broth)
- 10 cups Water
- 1 cup Peanut butter (unsweetened)
- 3 medium Green plantains(2 for masa, 1 for soup)
- 1 large Ripe plantain(sliced)
- 1 cup Yuca(peeled and cubed)
- 0.5 cup Sweet potato (camote)(cubed)
- 0.5 cup Carrot(cubed)
- 1 ear Corn on the cob (choclo)(cut into rings)
- 0.5 cup Green beans (habichuelas)(trimmed and cut)
- 0.5 cup Achochas (optional)(halved or quartered)
- 1 cup Onion (red or white)(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Achiote oil (annatto oil)
- 1 tsp Cumin
- 1 to taste Salt
- 1 to taste Pepper
- 0.5 cup Cilantro(chopped, for garnish)
- 1 whole Lime(for serving)
👨🍳 Instructions
- 1
If using fish heads and bones, simmer them in 8 cups of water for about 30 minutes to create a flavorful broth. Strain and set aside. If not, use 8 cups of regular water.
- 2
Prepare the refrito: In a large pot, heat the achiote oil over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 5 minutes. Add cumin, salt, and pepper.
- 3
Peel and grate 2 of the green plantains. In a bowl, mix the grated plantain with 1/4 cup of peanut butter and a pinch of salt to form a dough. Roll into small balls.
- 4
Add the reserved fish broth (or water) to the pot with the refrito. Bring to a simmer. Add the remaining 1 cup of peanut butter, stirring until dissolved.
- 5
Add the yuca, sweet potato, carrot, corn, green beans, and the remaining 1 green plantain (cut into chunks) to the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30-40 minutes.
- 6
Add the plantain balls and the ripe plantain slices to the pot. Cook for another 15-20 minutes, or until the plantain balls float and are cooked through.
- 7
Gently add the fish pieces to the pot. Cook for about 5-10 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 8
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and a lime wedge.
💡 Pro Tips
- ✓For a creamier soup, you can blend some of the cooked vegetables with a little broth before adding them back to the pot.
- ✓Using fish heads and bones for the broth adds significant depth of flavor.
- ✓Ensure the peanut butter is unsweetened for the best savory flavor profile.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other grains like mote (hominy) or corn kernels.
- Include other seafood like shrimp or mussels.
- For a vegetarian version, omit the fish and use vegetable broth.