Ingredients
Scale
- 1 kg fresh fish heads, bones, and trimmings (about 2.2 lb)
- 400 g firm white fish fillets, cut into large pieces (about 14 oz)
- 2 liters water (8 cups)
- 150 g red onion, sliced (1 large onion)
- 20 g crushed garlic (4 garlic cloves)
- 15 g fresh ginger, sliced (1 piece about 1½ inches long)
- 100 g chopped tomato (1 medium tomato)
- 30 g chopped celery (1 stalk)
- 20 g fresh ají amarillo, cut into strips (1 medium pepper)
- 8 g ají limo or rocoto chili pepper, chopped (1 small pepper)
- 20 g chopped fresh cilantro (½ cup)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (¼ teaspoon)
- 30 ml lime juice (2 tablespoons)
- 300 g cooked cassava, cut into pieces (1 small cassava root)
- 100 g toasted cancha corn (1 cup)