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 portioner
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 spsk. olive oil; 1 stk. red onion finely chopped; 3 fed garlic minced; 2 spsk. aji panca paste; 1 spsk. aji amarillo paste; 2 stk. tomato diced; 1 l fish broth; 0,5 kop white wine; 2 spsk. lime juice; 0,25 kop cilantro chopped; 1 knivspids salt; 1 knivspids 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.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 408 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

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 spsk.olive oil
1 stk.red onion, finely chopped
3 fedgarlic, minced
2 spsk.aji panca paste
1 spsk.aji amarillo paste
2 stk.tomato, diced
1 lfish broth
0,5 kopwhite wine
2 spsk.lime juice
1 knivspidssalt
1 knivspidsblack pepper, freshly ground

garnish

0,25 kopcilantro, chopped

Udstyr

large pot · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 2 min.
2
Add the red onion and cook until softened, about 5-7 minutes.
Ca. 7 min.
3
Stir in the garlic, aji panca paste, and aji amarillo paste, cooking for another 2 minutes until fragrant.
Ca. 2 min.
Kokkens note: Stir constantly to prevent the pastes from burning.
4
Add the diced tomato and cook for 5 minutes, allowing it to break down slightly.
Ca. 5 min.
5
Pour in the fish broth and white wine, bring the mixture to a boil, then reduce the heat to a simmer.
Ca. 5 min.
6
Season the broth with salt and black pepper to taste.
Ca. 1 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: Discard any mussels that do not open after cooking.
9
Remove the pot from the heat and stir in the lime juice.
Ca. 1 min.
10
Ladle the parihuela into serving bowls and garnish generously with fresh cilantro.
Ca. 1 min.
Kokkens note: Serve immediately with crusty bread or white rice on the side.

Pr. portion

Næringsindhold

78%Score

Kalorier: 408,2kcal
Protein: 54,9g
Kulhydrat: 18,1g
Fedt: 11,4g
Kostfibre: 2g
Sukker: 4,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover parihuela in an airtight container in the refrigerator.

Genopvarmning

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