Ecuadorian biche or viche fish soup

Fish and peanut broth

• ½ - ¾ lb fish heads and bones or use a small whole fish
• 8 cups + 2-4 cups water adjust based on how thick you want the soup
• 1 cup milk
• 1 cup peanuts lightly toasted
• 2 tbs sunflower oil
• 1 cup chopped red onion
• 1 tsp ground cumin
• 4 garlic cloves crushed
• salt to taste

Fish soup

• 2 lbs White fish fillets halibut, monkfish, ling cod, sea bass, etc, cut in medium sized pieces
• 2 tbs butter or oil
• 2 cups chopped red onion about 1 whole onion
• 6 garlic cloves crushed
• 1 bell pepper diced, about 1 cup
• 1 tbs dried oregano
• ½ tbs ground cumin
• 1 tsp achiote or annatto powder
• 2 tbs plain peanut butter unsweetened
• 1 ½ lb yuca or cassava peeled and quartered, fresh or frozen
• 2 very ripe plantains 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
• 2-3 finely chopped cilantro or parsley
• salt and pepper to taste

To serve:

• Lime slices
• hot sauce