Chilcano

• 500 grams fresh fish (such as hake or cod)
• 2 cups fish stock
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon ginger
• 1 medium lime
• 1 teaspoon aji amarillo paste
• to taste none salt

Method

1. 1

   In a large pot, sauté the chopped onion and minced garlic in a little oil over medium heat until the onion is translucent.

2. 2

   Add the grated ginger and aji amarillo paste, and cook for an additional 2 minutes until fragrant.

3. 3

   Pour in the fish stock and bring to a boil.

4. 4

   Once boiling, reduce the heat and carefully add the cubed fish to the pot. Cook for about 5-7 minutes until the fish is cooked through.

5. 5

   Stir in the lime juice and add salt to taste.

6. 6

   Remove from heat and let it sit for a few minutes before serving.

7. 7

   Serve hot, optionally garnished with fresh cilantro or a slice of lime.