Ecuadorian Biche De Pescado Soup

Ingredients

• 1 1/4 pounds fish heads and bones, or use a small whole fish
• 12 cups water adjust based on how thick you want the soup
• 1 cup milk
• 1 cup peanuts lightly toasted
• 2 tablespoons sunflower oil
• 1 cup red onion chopped
• 1 teaspoon ground cumin
• 4 garlic cloves crushed
• salt to taste
• 2 pounds white fish fillets halibut, monkfish, ling cod, sea bass, etc, cut in medium sized pieces
• 2 tablespoons butter or oil
• 2 cups red onion chopped, about 1 whole onion
• 6 garlic cloves crushed
• 1 bell pepper diced, about 1 cup
• 1 tablespoon dried oregano
• 1/2 tablespoon ground cumin
• 1 teaspoon achiote powder or annatto powder
• 2 tablespoons peanut butter plain, unsweetened
• 1 1/2 pounds yuca or cassava, peeled and quartered, fresh or frozen
• 2 plantains very ripe, the ones that are starting to get black, sliced in about 10 rounds per plantains
• 2 corn ears, cut into 6-8 small rounds per ear of corn
• 3 chopped cilantro finely, or parsley
• salt
• pepper
• lime slices
• hot sauce

Nutrition

• Calories : 670 calories
• Carbohydrate : 40 grams
• Cholesterol : 140 milligrams
• Fat : 36 grams
• Fiber : 7 grams
• Protein : 52 grams
• SaturatedFat : 7 grams
• Sodium : 490 milligrams
• Sugar : 16 grams