Biche de Pescado (Ecuadorian Fish Soup)

Biche de Pescado

Fish and peanut broth
4 cups seafood stock
1 cup milk
1/2 cup peanuts, lightly toasted or 1/4c Peanut butter
2 tbs oil
1 cup chopped red onion
1 tsp ground cumin
4 garlic cloves, crushed
2-3 jalapenos
Salt

Fish soup
2 lbs white fish fillets in pieces, or really any other meat (cook more)
2 tbs butter or oil
2 cups chopped red onion, about 1 whole onion
2 garlic cloves, crushed
1 bell pepper, diced
1 tbs dried oregano
½ tbs ground cumin
1 tsp achiote or annatto powder
2 tbs plain peanut butter, unsweetened
1 ½ lb yuca or cassava, chunked
2 very ripe plantains in rounds
1 can corn, drained
cilantro
Salt and pepper to taste
Juice of 1 lime, 1 diced avocado, etc.


Fish and peanut broth
Bring stock to a boil, along with any scraps that might aid it.
Heat the 2 tbs of oil over medium heat to prepare a quick refrito, add
the onions, garlic, chiles, cumin and salt, cook until the onions are
soft, about 5 minutes.
Blend the lightly toasted peanuts with the refrito, the milk, and 2 cups
of the fish broth, blend until smooth. Add the rest of the broth and a
few cups of water.

Fish soup
Heat the 2 tbs of oil over medium heat; add the chopped onions, garlic,
pepper, achiote powder, cumin, oregano, salt, and cook over low heat
until the onions are translucent, about 10 minutes.
Add the fish peanut broth and bring to a gentle boil.
Add the corn and the yuca and simmer for about 35-40 minutes or until the
yuca is cooked.
Add the plantain slices and the fish chunks, cook on low heat until the
fish is cooked, about 8-10 minutes. Add meat earlier if it's not fish.
Serve with garnishes.