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 servings
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 tbsp olive oil; 1 pcs red onion finely chopped; 3 clove garlic minced; 2 tbsp aji panca paste; 1 tbsp aji amarillo paste; 2 pcs tomato diced; 1 l fish broth; 0.5 cup white wine; 2 tbsp lime juice; 0.25 cup cilantro chopped; 1 pinch salt; 1 pinch 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.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 408 kcal

Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

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 tbspolive oil
1 pcsred onion, finely chopped
3 clovegarlic, minced
2 tbspaji panca paste
1 tbspaji amarillo paste
2 pcstomato, diced
1 lfish broth
0.5 cupwhite wine
2 tbsplime juice
1 pinchsalt
1 pinchblack pepper, freshly ground

garnish

0.25 cupcilantro, chopped

Equipment

large pot · cutting board · knife

The method

Step by step

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

Per serving

Nutrition

78%Score

Calories: 408.2kcal
Protein: 54.9g
Carbs: 18.1g
Fat: 11.4g
Fibre: 2g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover parihuela in an airtight container in the refrigerator.

Reheating

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