Fondo de Pescado (Peruvian Fish Stock)

Origin: Peru. A stock built from fish heads and bones combined with red onion, garlic, and ají amarillo, simmered relatively briefly to preserve brightness, forming the base for chupe and other Peruvian seafood soups.

Flavor Profile: Savory and lightly spiced, with ají amarillo’s fruity warmth distinguishing it from more neutral Western fish stocks.

Culinary Uses: Base for chupe de camarones (shrimp chowder) and other Peruvian coastal soups; also the foundational liquid used in some ceviche marinades (leche de tigre) alongside raw fish and lime.

Regional Variations: Some versions include a small amount of evaporated milk if the stock is destined for a creamy chupe; leche de tigre applications keep the stock closer to raw and unthickened.

Storage: Refrigerate 1–2 days given the fish content; freezes well for a couple of months.

Notes: Contains fish — flag for allergen purposes. Often built with aji amarillo paste.