Fish viche, a typical delicacy from the province of Manabí, stands out for its exquisite flavor combination and the freshness of its ingredients.
This delicious soup, prepared with fish, corn, and a variety of fresh vegetables, has become an emblematic dish enjoyed widely, especially during Holy Week.
Fish Viche
Ingredients
1 ½ pound of Fish
6 tablespoons of Achiote
3 tablespoons of Chopped garlic
2 Red onions
2 White onion stems
1 Green pepper
100 grams of Cornstarch
200 grams of Squash
2 liters of Water
1 Corn on the cob
1 Medium sweet potato
2 Carrots
100 grams of Yuca
50 grams of Beans
2 Green plantains
1 Ripe plantain
2 Achogchas (a type of local herb)
80 grams of Vegetables
Cilantro
1 pinch of Salt
1 pinch of Pepper
Cumin
Dried oregano
Preparation
Step 1 : In a large pot, bring water to a boil with achiote, garlic, onions, green pepper, and white onion stems.
Step 2 : Add the fish and cook for 20 minutes.
Step 3 : Then, remove the fish, shred it, and set aside.
Step 4 : Next, add the chopped vegetables, squash, yuca, beans, corn on the cob, sweet potato, green plantains, and ripe plantain to the pot.
Step 5 : Cook until the vegetables are tender.
Step 6 : Then, add the cornstarch dissolved in a little water and the shredded fish.
Step 7 : Season with salt, pepper, cumin, and oregano, and cook for a few more minutes until the flavors are well combined.
Step 8 : Finally, serve hot, garnished with fresh cilantro, to enjoy this delicious fish viche—a soup rich in tradition and flavor.
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