Caldo de carachama – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Region / Locale: Loreto region Servings: Serves 4
Peru Region / Locale: Loreto region Servings: Serves 4Caldo de Carachama is a traditional Peruvian soup that captures the essence of the Amazonian culinary heritage. Made primarily with the carachama fish, known for its mild flavor and tender texture, this soup is infused with rich Peruvian flavors. Caldo de Carachama is often served in homes and local restaurants, where it is cherished for its comforting richness and nutritional benefits, embodying the deep connection between the indigenous ingredients and cultural history of Peru’s diverse regions.
Ingredients
- Carachama fish – 1 whole / approximately 600 g
- Water – 2 liters / 8 cups
- Yuca – 300 g / 2 cups, peeled and cubed
- Green plantain – 1 large, peeled and sliced
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Aji amarillo paste – 2 tablespoons
- Culantro – 2 sprigs
- Salt – to taste
- Pepper – to taste
- Lime – 1, cut into wedges for serving
Instructions
- Clean the carachama fish, removing scales and entrails. Rinse thoroughly under cold water.
- In a large pot, combine water and carachama fish. Bring to a simmer over medium heat, skimming any foam that forms.
- Add yuca and green plantains to the pot. Continue to simmer until the vegetables are tender.
- In a separate pan, heat a bit of oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add aji amarillo paste to the onion and garlic mixture. Cook for another 2 minutes.
- Transfer the sautéed mixture to the pot with the fish and vegetables. Stir to combine.
- Add culantro and season the soup with salt and pepper to taste. Simmer for an additional 10 minutes.
- Remove from heat and let it rest for a few minutes before serving.
- Serve hot with lime wedges on the side.
Substitutions
- Carachama fish -> Tilapia or catfish
- Aji amarillo paste -> Yellow bell pepper with a dash of cayenne
- Culantro -> Cilantro
Enhancements in the Next Evolution
- Enhance flavor by adding a splash of fish sauce.
- Increase richness by incorporating cream or coconut milk.
- Introduce a smoky note by grilling the fish before adding it to the soup.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
