What is Parihuela soup?

Parihuela soup is a traditional Peruvian seafood soup that originated from the coastal regions of Peru. It's a hearty and flavorful dish with fresh seafood, aromatic spices, and a chilli fish-based broth. The name "Parihuela" is believed to come from a type of net used by fishermen, symbolizing the mix of seafood used in the soup.

What Kind of Seafood can I use for the Parihuela?

You can use a variety of seafood, but the most common ones are squid, shrimps, octopus, scallops, mussels and fish fillets. Ensure all the seafood is clean and deveined, and you don't overcook it.

Can I adjust the level of spiciness of the Parihuela soup?

Yes, you can use the aji amarillo paste without any spiciness, where yu will have the flavour but not the hot feeling in your mouth. To do this, the aji amarillo must be adequately cleaned, discarding all the seeds and veins that make it very hot. I use it like that because my kid can't tolerate spiciness, which is OK.

Is Parihuela soup a main course or an appetizer?

Parihuela soup is served as a main dish because you will eat at least one fish fillet and several seafood pieces with the soup.

How long does the soup keep, and can I freeze it?

The soup will stay good in an airtight container on the refrigerator for 1 day, but you can't freeze it because the seafood will change consistency when you defrost it.

Can I change a little bit the recipe?

Yes, you can. Peruvian cuisine is all about mixing and fusing different things, so you can choose your favourite seafood to add or add some potatoes or cassava to make it more hearty.

How can I serve a Parihuela?

You can use lime or lemon wedges on the side and some fresh cilantro leaves.

Traditional Peruvian Parihuela - Seafood soup

Name: Traditional Peruvian Parihuela - Seafood soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
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

Description

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.

Ingredients

Units Scale

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.

Keywords: Peruvian Parihuela Soup, Seafood Soup, Parihuela tradicional,