Parihuela is an iconic soup of Peruvian cuisine, renowned for its exquisite blend of fish and seafood. We invite you to taste this culinary delight.
Made with fish and seafood. Its origin dates back to the coastal areas of the country, where fishermen prepared this comforting broth.
Ready to enjoy this incredible recipe?
Parihuela
Ingredients
250 grams of White fish
250 grams of Prawns or shrimp
250 grams of Chopped and pre-cooked octopus
6 Mussels
6 Scallops
½ Sea crab
1 Onion
1 Tomato
2 tablespoons of Yellow chili powder
2 tablespoons of Aji panca
250 milliliters of White wine
1 teaspoon of Grated ginger
1 teaspoon of Sweet paprika
2 ½ liters of Fish stock
1 Rocoto
2 tablespoons of Tomato paste
1 Lemon or lime
Olive oil
Parsley
Cilantro
1 pinch of Salt
1 pinch of Pepper
1 pinch of Ground cumin
Preparation
Step 1 : Remove the shrimp from their shells into a pot to retain the juices.
Step 2 : Add olive oil to the pot and cook with the heads, shells, onion, celery, and parsley.
Step 3 : Add 4 liters of water and bring to a boil, then simmer for 25 minutes.
Step 4 : Strain the liquid to obtain the fish broth.
Step 5 : Finely chop the onion and tomato.
Step 6 : In a large saucepan with hot olive oil, add the onion, tomato paste, panca chili, yellow chili, chopped tomato, salt, pepper, cumin, ginger, rocoto, and sauté until golden.
Step 7 : Add white wine or beer and cook for 5 minutes.
Step 8 : Add the fish broth, mussels, scallops, and previously reserved shrimp.
Step 9 : Cook covered for 10 minutes.
Step 10 : Add the white fish, crab, and cooked octopus in pieces.
Step 11 : Cook for another 10 minutes and remove from heat.
Step 12 : Serve hot, garnished with fresh parsley or cilantro.
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