Main CourseDinnerSoup

Parihuela (Peruvian Seafood Soup)

Name: Parihuela (Peruvian Seafood Soup)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 racions
Cuisine: peruvian
Ingredients: 300 g white fish fillet cut into 2-inch pieces; 250 g shrimp peeled and deveined; 200 g squid cleaned and cut into rings; 500 g mussels scrubbed; 2 cs olive oil; 1 u red onion finely chopped; 3 gra garlic minced; 2 cs aji panca paste; 1 cs aji amarillo paste; 2 u tomato diced; 1 l fish broth; 0,5 tassa white wine; 2 cs lime juice; 0,25 tassa cilantro chopped; 1 pessic salt; 1 pessic black pepper freshly ground

Parihuela is a hearty and flavorful Peruvian seafood soup often called an aphrodisiac due to its rich ingredients. This recipe features a vibrant broth infused with aji panca and a medley of fresh seafood.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 408 kcal

Informació sobre al·lèrgens: pot contenir crustacis, peix, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

300 gwhite fish fillet, cut into 2-inch pieces
250 gshrimp, peeled and deveined
200 gsquid, cleaned and cut into rings
500 gmussels, scrubbed
2 csolive oil
1 ured onion, finely chopped
3 gragarlic, minced
2 csaji panca paste
1 csaji amarillo paste
2 utomato, diced
1 lfish broth
0,5 tassawhite wine
2 cslime juice
1 pessicsalt
1 pessicblack pepper, freshly ground

garnish

0,25 tassacilantro, chopped

Estris

large pot · cutting board · knife

Elaboració

Pas a pas

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Uns 2 min
2
Add the red onion and cook until softened, about 5-7 minutes.
Uns 7 min
3
Stir in the garlic, aji panca paste, and aji amarillo paste, cooking for another 2 minutes until fragrant.
Uns 2 min
Nota de cuina: Stir constantly to prevent the pastes from burning.
4
Add the diced tomato and cook for 5 minutes, allowing it to break down slightly.
Uns 5 min
5
Pour in the fish broth and white wine, bring the mixture to a boil, then reduce the heat to a simmer.
Uns 5 min
6
Season the broth with salt and black pepper to taste.
Uns 1 min
Nota de cuina: Taste and adjust seasonings as needed throughout the cooking process.
7
Add the white fish pieces and squid rings to the simmering broth and cook for 3 minutes.
Uns 3 min
Nota de cuina: Do not overcook the seafood to keep it tender.
8
Stir in the shrimp and mussels, cover the pot, and cook for another 3-5 minutes, or until the shrimp are pink and the mussels have opened.
Uns 5 min
Nota de cuina: Discard any mussels that do not open after cooking.
9
Remove the pot from the heat and stir in the lime juice.
Uns 1 min
10
Ladle the parihuela into serving bowls and garnish generously with fresh cilantro.
Uns 1 min
Nota de cuina: Serve immediately with crusty bread or white rice on the side.

Per ració

Nutrició

78%Puntuació

Calories: 408,2kcal
Proteïnes: 54,9g
Hidrats de carboni: 18,1g
Greixos: 11,4g
Fibra: 2g
Sucre: 4,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover parihuela in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the seafood.