VicheEcuadorian seafood and peanut soup

• 500 g1.1 lb fish heads and bones, for the stock
• 2.5 l10 1/2 cups water
• 1/2 + 1 red onions, half for the stock, one finely chopped for the refrito
• 5 garlic cloves, 2 for the stock, 3 crushed for the refrito
• 1 small bunch cilantro, or chillangua (culantro, Eryngium foetidum), stems for the stock, leaves chopped for the end
• 3 tbsp achiote (annatto) oil, or vegetable oil with 1 tsp ground achiote
• 1 green bell pepper, finely chopped
• 1 tsp ground cumin
• 2 choclos (fresh corn on the cob), cut into rounds
• 150 g1 cup fréjol tierno (fresh shelling beans), or frozen lima beans
• 250 g9 oz yuca (cassava), peeled, cut into chunks, fibrous core removed
• 250 g9 oz zapallo (squash, such as butternut), peeled, cut into chunks
• 250 g9 oz camote (sweet potato), peeled, sliced
• 150 g5 oz habichuelas (green beans), cut in short lengths
• 1 ripe plantain (maduro), peeled, sliced into thick rounds
• 300 g1 1/4 cups pure peanut paste (pasta de maní), unsweetened, of which 3 tbsp go into the dumplings
• 2 green plantains (verdes), peeled and finely grated, for the dumplings
• 800 g1.75 lb albacore or other firm fish (picudo, corvina), skinless, boneless, cut into 4 cm (1 1/2 in) chunks
• 300 g10 oz raw shrimp, heads on, optional
• salt and black pepper, to taste
• white rice, lime or lemon wedges, ají (chilli sauce), to serve

Method

1. 1

   1. Make the stock: simmer the fish heads and bones in the water with the half onion, 2 garlic cloves and the cilantro stems for 30 minutes, then strain it; you need about 2 l (8 1/2 cups).

2. 2

   2. Make the refrito: heat the achiote oil in a large pot over medium heat and cook the chopped onion, bell pepper, crushed garlic and cumin for 6 to 8 minutes, until soft.

3. 3

   3. Pour in the stock, add the corn and the fresh beans and simmer for 15 minutes.

4. 4

   4. Add the yuca, squash, sweet potato, green beans and ripe plantain and simmer for 15 minutes; the squash should start to break up and turn the broth yellow.

5. 5

   5. Whisk all but 3 tbsp of the peanut paste with 500 ml (2 cups) of the hot broth until smooth, then stir it into the pot and keep stirring for a few minutes, as peanut catches on the bottom.

6. 6

   6. For the dumplings, mix the grated green plantain with the reserved 3 tbsp peanut paste, a pinch of salt and cumin and a little chopped cilantro, and roll walnut-sized balls with wet hands.

7. 7

   7. Drop the balls into the simmering soup and cook for about 10 minutes, stirring only gently, until they are firm.

8. 8

   8. Add the fish, and the shrimp if using, and simmer gently for 6 to 8 minutes, until the fish is just opaque and the shrimp are pink.

9. 9

   9. Season with salt and pepper; the viche should be thick enough to coat a spoon, so add a little stock or water if it has become too heavy.

10. 10

    10. Stir in the chopped cilantro or chillangua and serve very hot, with white rice and lime on the side and ají for those who want it.