Friday soup, this delicious fish stew, is a venerable dish that has crossed borders and touched hearts throughout Peru.
Friday soup originates in Peru as a humble yet nutritious dish designed to honor the meat abstinence during Lent.
This recipe carries a rich tradition and has traveled across the country, adapting to the local ingredients available in each region. Are you ready to cook this delight?
Friday Soup
Ingredients
250 grams of Pieces of fried fish
1 Onion, finely chopped
2 tablespoons of Tomato paste
1 tablespoon of Aji panca
3 Potatoes, cut into chunks
1 cup of Green beans
1 cup of Peas
2 Peruvian corn, sliced into rounds
½ cup of Rice
10 grams of Chinese shrimp
2 Eggs
1 can of Evaporated milk
200 grams of Fresh cheese
2 liters of Fish broth
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a pot, heat oil and make a sofrito with onion, garlic, tomato paste, and aji panca, until ingredients are golden and fragrant.
Step 2 : Then, add the fish broth and bring to a boil.
Step 3 : Once boiling, add the corn, green beans, rice, peas, and Chinese shrimp, cooking over medium heat until both the corn and rice are tender and cooked through.
Step 4 : Next, add the chopped potatoes and season with salt and pepper to taste.
Step 5 : Let cook for about ten minutes to soften the potatoes.
Step 6 : Then, add the eggs, evaporated milk, and cheese, gently stirring to mix well with the rest of the ingredients.
Step 7 : Finally, add the pieces of fried fish and cheese.
Step 8 : Serve the preparation hot, ready to enjoy with family.
Video
Preparation (simple version)
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