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 annosta
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 rkl olive oil; 1 kpl red onion finely chopped; 3 kynsi garlic minced; 2 rkl aji panca paste; 1 rkl aji amarillo paste; 2 kpl tomato diced; 1 l fish broth; 0,5 kuppi white wine; 2 rkl lime juice; 0,25 kuppi cilantro chopped; 1 hyppysellinen salt; 1 hyppysellinen 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 408 kcal

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala, nilviäiset ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

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 rklolive oil
1 kplred onion, finely chopped
3 kynsigarlic, minced
2 rklaji panca paste
1 rklaji amarillo paste
2 kpltomato, diced
1 lfish broth
0,5 kuppiwhite wine
2 rkllime juice
1 hyppysellinensalt
1 hyppysellinenblack pepper, freshly ground

garnish

0,25 kuppicilantro, chopped

Välineet

large pot · cutting board · knife

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

78%Pisteet

Kalorit: 408,2kcal
Proteiini: 54,9g
Hiilihydraatit: 18,1g
Rasva: 11,4g
Kuitu: 2g
Sokeri: 4,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover parihuela in an airtight container in the refrigerator.

Uudelleenlämmitys

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