Fish Biche, a traditional soup from Manabí, Ecuador, is a dish full of exquisite flavors. Its careful preparation and the combination of ingredients like mani, yuca, and fish result in a soup with a hearty texture and a delicious contrast that will satisfy your palate. A recipe worth trying.
In this Fish Biche recipe, a variety of ingredients are harmoniously combined to create a dish filled with authentic flavors.
It’s a preparation that requires time and patience, but the final result will surely be worth it.
The final touch with fresh cilantro and lemon slices adds a refreshing contrast that perfectly complements all the flavors present.
It's a delight to share on a special occasion.
Fish Biche
Ingredients
½ kilogram of Fish heads and bones
1 kilogram of White fish fillets
10 cups of Water
1 cup of Milk
1 cup of Lightly toasted mani
4 tablespoons of Oil or butter
3 cups of Chopped red onion
2 teaspoons of Ground cumin
10 Crushed garlic cloves
1 Red or green pepper cubed
1 tablespoon of Dried oregano
1 teaspoon of Ground annatto (achiote)
1 kilogram of Peeled yuca cut into small pieces
2 Ripe plantains peeled and sliced
2 Cut corn cobs into slices
2 tablespoons of Chopped cilantro or parsley
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious dish, start by boiling 8 cups of lightly salted water and add the fish heads and bones, boiling for 30 minutes.
Step 2 : Once ready, strain and save the broth.
Step 3 : In a pot, heat 2 tablespoons of oil and add 1 cup of onion, 4 cloves of garlic, 1 teaspoon of cumin, and salt, cooking until the onions are soft.
Step 4 : Then, blend the toasted mani with the sauté, milk, and 2 cups of fish broth, making sure it's well blended.
Step 5 : Strain this mixture and combine it with the rest of the broth, adding an additional 2 cups of water.
Step 6 : In another pot, heat the remaining 2 tablespoons of oil and add 2 cups of onion, 6 cloves of garlic, pepper, annatto, another teaspoon of cumin, oregano, and salt.
Step 7 : Cook over low heat until the onions are tender.
Step 8 : Next, add the blended mixture with the fish broth and bring to a gentle boil.
Step 9 : Add the corn and yuca and cook over low heat for about 40 minutes until the yuca is tender.
Step 10 : Then, add the plantains and fish fillets, cooking for an additional 10 minutes until the fish is ready.
Step 11 : Finally, sprinkle the dish with cilantro or parsley and serve hot with lemon slices and chili.
Step 12 : Enjoy this wonderful recipe full of flavors!
