Parihuela (Peruvian Seafood Soup)

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Περίπου 2 λ.

2. 2

   Add the red onion and cook until softened, about 5-7 minutes.

   Περίπου 7 λ.

3. 3

   Stir in the garlic, aji panca paste, and aji amarillo paste, cooking for another 2 minutes until fragrant.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: Stir constantly to prevent the pastes from burning.

4. 4

   Add the diced tomato and cook for 5 minutes, allowing it to break down slightly.

   Περίπου 5 λ.

5. 5

   Pour in the fish broth and white wine, bring the mixture to a boil, then reduce the heat to a simmer.

   Περίπου 5 λ.

6. 6

   Season the broth with salt and black pepper to taste.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Taste and adjust seasonings as needed throughout the cooking process.

7. 7

   Add the white fish pieces and squid rings to the simmering broth and cook for 3 minutes.

   Περίπου 3 λ.

   Σημείωση του μάγειρα: Do not overcook the seafood to keep it tender.

8. 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.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Discard any mussels that do not open after cooking.

9. 9

   Remove the pot from the heat and stir in the lime juice.

   Περίπου 1 λ.

10. 10

    Ladle the parihuela into serving bowls and garnish generously with fresh cilantro.

    Περίπου 1 λ.

    Σημείωση του μάγειρα: Serve immediately with crusty bread or white rice on the side.