An emblematic broth from the Peruvian Amazon, clear, hot, and deeply flavored by river fish. Carachama cooks with garlic, sweet chili, and Amazonian cilantro, while green plantain gives the meal substance. Rustic, comforting, and meant to be served steaming.
Wash the carachama thoroughly, especially around its armored skin and cavity, and cut it into halves or large pieces. Peel the green plantain and cut it into thick pieces. Keep the raw fish separate from other foods until cooking.
Place the water in a large pot with the ground garlic and salt. Add the carachama and bring to a boil; then reduce to medium heat and cook for 20 minutes, keeping a steady but not violent simmer. The broth should begin developing deep fish flavor without becoming excessively cloudy.
Add the green plantain and sweet chili
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat, add the chopped Amazonian cilantro, and let it stand for 2 minutes before serving. Divide the fish, plantain, and plenty of broth among the bowls. It should be clear, aromatic, and very hot, with firm carachama and tender plantain. And that’s it—river fish, plantain, and jungle herbs, no unnecessary extras.
