Peruvian-style Fish Chowder


2 tablespoons olive oil
2 red onions, very finely chopped
6 cloves garlic, very finely chopped
1 teaspoon ground cumin
3 tablespoons yellow chili paste
1 sprig oregano
1 corncob, cut into 1-1/4-inch slices
2 yellow potatoes, halved
2 liters fish broth (stock)
1/2 cup fava (broad) beans
2/3 cup chopped squash
2-3/4 oz cabbage, chopped
2-1/4 lb white croaker, grouper, or conger eel, cleaned and cut into 10 pieces
4 tablespoons whole (full-fat) milk
1/2 cup cooked white rice
salt and pepper


  1. Heat the olive oil in a pan over low heat, add the onions and garlic, and saute for a few minutes until the onions have softened. Season with salt and pepper to taste, stir in the cumin and chili paste, and cook, stirring, for 5 minutes until fragrant.
  2. Add the oregano, corncob slices, and potatoes and pour over the fish broth (stock). Bring to a simmer, add the fava (broad) beans, chopped squash, and cabbage, and cook for 10 minutes, until the potatoes are just tender.
  3. Add the fish, cover the pan, and cook for 8 minutes until the fish is almost cooked.
  4. Add the milk and rice and cook for another 2-3 minutes. Adjust the seasoning to taste.
  5. Ladle the chowder into large shallow bowls. Serve hot.

Makes 4 servings.

Source: The Peru Cookbook