Fish stretcher is one of the most consumed soups both in winter and in summer. It is made with fish, fan shells, mussels and crab, sometimes also accompanied by canchita serrana. But this traditional dish has a particular history, many years ago the fishermen of Callao carried the catch of the day in “stretchers”
A kind of boards and when they were broken or damaged they were discarded in the sea. Well, when they consumed this soup they said “let’s go for more stretchers to make a soup” and over time it was distorted to “let’s make a stretcher” and that is how it remained with this name.
We point out that this rich soup has a dressing of ají panca and ají amarillo sautéed with garlic and onion. Wondering how to make a delicious fish litter ? we want to teach you how to prepare this delicious coastal dish from your home. Follow these steps and make this Peruvian dish!
How to make fish pallet:
To start making the fish litter recipe, you must first cut the onion into small squares for the dressing.Wash the crab with plenty of water and remove the gills that are inside. Reserve in the refrigerator. Wash the mussels with plenty of water, removing the sand that is on the outside. To open the mussels, place water in a pan and cover over low heat.
After a few minutes when they are open, remove the interior and reserve. Clean the shells from the fan and remove with the help of a spoon. In a medium saucepan, add the onion and sauté with a drizzle of oil over low heat. Tip: it is recommended to add a pinch of salt to speed up the dehydration process. Add a tablespoon of yellow chili paste, panca and a pinch of cumin . Stir all the ingredients with the help of a spoon.
Place the crab and the liter of chilcano.
After a few minutes add the tomato paste, and if you do not have tomato paste you can add a tomato cut into small squares. You should also incorporate half a cup of chicha de jora., cook for approximately 15 minutes. If the chilcano does not have salt you can add it. The seafood stretcher is almost ready! Tip: it is recommended to add a coriander branch to the soup.
Dilute a tablespoon of cornstarch in cold water and add the cornstarch to the soup in the form of a thread, stir with a spoon to avoid lumps. When the soup is diluted and no lumps are found, add the mussels, fan shells and fish , calculate approximately 5-7 minutes. It is important to keep track of time, as seafood cooks very quickly.
Serve the Peruvian stretcher warm. Ready and eat ! What did you think of the Peruvian fish casserole? Leave us your opinion in the comments. If you liked the fish Parihuela recipe , we suggest you enter our Soup Recipes category .
Fish pallet and other recipes
The fish stretcher is a soup that has many years, this can be accompanied with boiled yucca or yuyo. In some places in Peru, the preparation may vary, for example, grated squash can be used instead of cornstarch to thicken it. And if you also want to learn how to make more recipes , don’t miss out on these dishes:
- Fuchifú soup
- Wheat soup
- Creole soup
- Shrimp soup