Traditional Peruvian Parihuela – Seafood soup
Parihuela is a traditional seafood soup that beautifully captures the flavours of the coastal regions of Peru. Loaded with various fresh seafood, aromatic chillies, and a fish base, this dish celebrates the ocean’s bounty. Follow this recipe to create a traditional Peruvian dish that will transport your taste buds to the shores of Peru to all the seafood lovers.
- Prep Time: 30 min
- Cook Time: 20 min
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
- 1/4 cup of vegetable oil
- 1 red onion peeled and diced
- 1 teaspoon of minced garlic
- 2 tomatoes chopped and seedless
- 2 tablespoons of Peruvian yellow chilli – “aji amarillo” paste
- 2 tablespoons of Peruvian Panka chilli – “aji panca” paste
- 1 teaspoon of oregano
- 1 bay leaf
- Salt and black pepper
- 1/2 cup of white wine
- 6 cups of fish stock
- 6 basa or cod fish fillets
- 1 cup of Squid rings
- 500 grams of prawns or shrimp
- 12 scallops
- 12 mussels
- The juice of 1 lime
Instructions
- Clean all the seafood under running cold water. Devein the shrimps. Discard all the hair from the mussels. Cut the squid into rings.
- In a large pot on high heat, sautee the diced onions and garlic until they are translucent. Lower the heat to medium and add the tomatoes, ají amarillo paste, panka paste, oregano, bay leaf, salt and pepper. Keep moving constantly during the preparation, and add the wine. Let it simmer, and change the temperature to low heat until all the liquids evaporate. Pour the fish stock and let it simmer again. Add the raw fish, squids, mussels, shrimp, and scallops as soon as it starts simmering. Let it cook for 3 or 4 minutes until the seafood and fish are cooked, don;t overcook it because it will turn chewy.
- Serve this hearty and great parihuela with some lime juice and crusty bread.