Peru · Peru

Parihuela (Peruvian Seafood Soup)

Name: Parihuela (Peruvian Seafood Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peru
Ingredients: firm white fish, cubed 300 g; shrimp, shell-on 200 g; mussels, cleaned 150 g; onion, chopped 80 g; tomatoes, chopped 200 g; red bell pepper, chopped 80 g; garlic cloves 10 g; aji amarillo paste 20 g; ground cumin 2 g; dried oregano 2 g; fish stock 800 ml; lime juice 15 ml; parsley, chopped 10 g; fine salt 5 g; olive oil 30 ml

A hearty Peruvian seafood soup with fish, shellfish and tomato-pepper base.

45 minutes · 4 servings · Moderate

Parihuela is the Lima seafood stew that justifies a trip to the fish market, where prawns, squid, mussels and fish simmer in a tomato and pepper base until the shellfish yield their liquid to the broth. It arrives with sweet potato and fried plantain in one bowl, absorbing the sauce alongside the rice. The base is cooked out properly, with no raw onion left to taste harsh.

Ingredients

firm white fish, cubed300 g
shrimp, shell-on200 g
mussels, cleaned150 g
onion, chopped80 g
tomatoes, chopped200 g
red bell pepper, chopped80 g
garlic cloves10 g
aji amarillo paste20 g
ground cumin2 g
dried oregano2 g
fish stock800 ml
lime juice15 ml
parsley, chopped10 g
fine salt5 g
olive oil30 ml

Directions

1
Sauté onion, garlic, pepper and aji 4 minutes; add tomato, cumin and oregano 3 minutes.
2
Add fish stock; simmer 8 minutes.
3
Add fish, shrimp and mussels; simmer 6 minutes until mussels open.
4
Stir in lime and parsley; serve hot.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content