Pronasel

Chupe the pescado (4 portions)

Ingredients:

2 Lbs of fish steaks
Oil
1 Tblsp of onion paste
2 Tblsp of yellow chilli pepper paste
½ Cup of cooked rice
6 cups of fish broth
½ Cup of peeled green broad beans
4 Medium size peeled yellow potatoes
½ Cup of peas
Huacatay leafs
1 Cup of cream milk
½ Cup of fresh cheese cut it in small cubs
4 Eggs
4 Slices of an old loaf of french bread.
2 Toasted yellow chilli peppers
Salt
Pepper

Share this:



Preparation:

  • Cut the fish filletes in four pieces with the same size and season with salt and pepper.
  • Put some oil on a bottom of a pot and let it warm up.
  • Add the onion dressing with the yellow chilli pepper paste and let this mix brown up at low heat.
  • Add the rice previously cooked and put the fish broth and let it boil for ten minutes.
  • Incorpore the fish steaks, the broad beans, the potatos and peas and cook for five minutes.
  • Season with salt, pepper and huacatay leafs, add the milk and fresh cheese. Rectify the seasoning.
  • Aside, fry the eggs and put aside.
  • Serve the fish steaks in a big bowl, poor some chupe fish soup and garnish with huacatay leafs, the bred slices and the toasted yellow chilli peppers.
  • You can decore with the fried eggs on top.

Our products

More products!