Keto Aguadito de Pescado (Peruvian Green Fish Soup)
A rich, creamy keto adaptation of Peru’s beloved cilantro-based fish soup.
KEY INFO
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: 285 per serving
- Fat: 18g
- Protein: 24g
- Net Carbs: 4g
- Difficulty: Moderate
- Dietary Tags: Keto, Low-carb, Gluten-free
EQUIPMENT NEEDED
- Large pot or Dutch oven
- Blender/food processor
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Optional: Fish bone tweezers, citrus juicer
INGREDIENTS
Fish and Base
- 1 lb (450g) white fish fillets, cubed (cod, halibut, or sea bass)
- 4 cups (950ml) fish stock
- 1/2 cup (120ml) heavy cream
- 1 medium cauliflower, riced (about 4 cups)
Aromatics and Seasonings
- 3 tbsp olive oil
- 1/2 medium onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup fresh cilantro, blended into paste
- 2 tbsp aji amarillo paste (substitute: 1 tbsp mild yellow chili paste)
- 1 red bell pepper, diced
- 1 tsp ground cumin
- Salt and pepper to taste
Garnish
- Fresh cilantro leaves
- Lemon wedges
METHOD
- Heat olive oil in your pot over medium heat until shimmering.
- Add onion and garlic, sauté until translucent (5-7 minutes).
- Stir in aji amarillo paste, cook until fragrant (2 minutes).
- Add cilantro paste, cook for 2 more minutes.
- Pour in fish stock, bring to gentle simmer.
- Add riced cauliflower and bell pepper, simmer for 10 minutes.
- Pour in heavy cream, add cumin, simmer 5 minutes.
- Gently add fish cubes, cook until just opaque (3-4 minutes).
- Season with salt and pepper.
CRUCIAL TIPS
- Never boil the soup once fish is added.
- Test fish doneness – should flake easily with fork.
- Adjust aji amarillo paste gradually – heat varies by brand.
- Rice cauliflower finely for best texture.
STORAGE & SCALING
- Keeps refrigerated for 3 days.
- Reheat gently to prevent fish from overcooking.
- Recipe doubles easily.
- Freeze base without fish/cream for up to 2 months.
VARIATIONS
- Swap fish for mixed seafood.
- Add keto vegetables (zucchini, spinach).
- Use coconut cream instead of heavy cream.
- Increase spiciness with extra aji amarillo.
The secret to perfect keto aguadito? Getting that cauliflower rice texture just right – you want it tender but not mushy, creating that authentic Peruvian soup experience without the carbs.
