Fish Aguadito

The stock can be made using the fish head and backbone, or you can purchase concentrated fish stock.

To make homemade fish stock, boil the fish head and backbone in 1 liter of water with half an onion and one clove of garlic. Let it simmer for about 30 minutes, then remove from heat, strain, and set aside.

Cut the fish into pieces and separate the flesh from the backbone.

Season the fish pieces with a bit of salt, coat each piece in breadcrumbs, and fry in hot oil until golden brown. Set aside.

In a large pot, heat a bit of oil and sauté the chopped onion and garlic. Add the chopped tomato and cook for about 5 minutes.

Add the peeled and quartered yellow potatoes, and season with yellow chili paste, black pepper, cumin, and chopped cilantro. Finally, pour in the fish stock.

Cook the mixture over medium heat until the potatoes are tender.

Add the fried fish pieces, cooked peas, and cooked white rice. Let it simmer for an additional 5 minutes, then remove from heat.