Ingredients
Scale
- 800 g firm white fish, cut into large pieces (about 1¾ lb; corvina, hake, or similar fish)
- 1.5 liters fish stock (6 cups)
- 250 g yellow potatoes, cut into medium cubes (3 small potatoes)
- 100 g rinsed rice (½ cup)
- 150 g corn kernels (1 cup)
- 120 g fresh or frozen peas (1 cup)
- 100 g carrot, cut into small cubes (1 medium carrot)
- 150 g red onion, chopped (1 large onion)
- 150 g peeled and chopped tomato (1 large tomato)
- 20 g garlic paste (4 garlic cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 240 ml evaporated milk (1 cup)
- 100 g fresh cheese, cut into cubes (¾ cup)
- 4 eggs
- 10 g chopped huacatay, or fresh mint if unavailable (¼ cup)
- 5 g dried oregano (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)