Chilcano

Yields6 ServingsPrep Time25 minsCook Time1 hr 30 minsTotal Time1 hr 55 mins

6 visfilets

1 pounds of fish head and spine

¼ cup oil

3 cloves of garlic, ground beef

1 ui, coarsely chopped

2 tomatoes, sliced thick

1 celery stalk, ground beef

2 stalks chopped green onion

9 cups water

Ground Beef 1 leek (white part)

Salt

Pepper

2 sprigs of coriander

2 sprigs of parsley

2 sprigs of mint or mint

Cassava chopped ½ medium

2 potatoes, cooked and cut into 4

1 sliced maize

Aji Mirasol 1 whole roasted

citroen

chopped parsley for decoration

Wash the fish heads and spines.

Fry in a pan with oil, garlic, ui, tomato,celery, leek, koriander in lot.

Add the fish heads and spines to.

Cover with water and cook on moderate fire, covered, 1 ½ hour.

Strain the broth.

In this heat cooking cassava, potatoes, corn, green onion and chili Mirasol.

Bak fillets.

Serve each dish by placing the fish, maniok, potatoes, corn, broth and sprinkle with chopped parsley.

Press a few drops of lemon over it then.

Nutrition Facts

6 servings

Serving size

6 people