Friday soup, this succulent fish chupe, is a venerable dish that has crossed borders and hearts throughout Peru.
Friday soup originates in Peru as a humble but nutritious dish designed to respect abstinence from meat during Lent.
This recipe has a rich tradition and has traveled all over the country, adapting to local ingredients available in each region. Ready to cook this delicacy?
Friday Soup
Ingredients
250 grams of Fried fish pieces
1 Finely chopped onion
2 tablespoons of Tomato paste
1 tablespoon of Aji panca
3 Peeled potatoes cut into pieces
1 cup of Green albos
1 cup of Peas
2 Peruvian corn cut into slices
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 sauté with onion, garlic, tomato paste, and Aji panca.
Step 2 : Then add the fish broth and bring to a boil.
Step 3 : Add the corn, peas, rice, and Chinese shrimp, cooking until the corn and rice are soft.
Step 4 : Subsequently, add the potatoes and season with salt and pepper, cooking for 10 minutes.
Step 5 : Add the eggs, milk, oregano, followed by the fried fish pieces and cheese.
Step 6 : Finally, serve hot and enjoy.
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