Parihuela (Peruvian Seafood Soup)

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

2. 2

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

   約7 分

3. 3

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

   約2 分

   調理のヒント： 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.

   約5 分

5. 5

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

   約5 分

6. 6

   Season the broth with salt and black pepper to taste.

   約1 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約5 分

   調理のヒント： Discard any mussels that do not open after cooking.

9. 9

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

   約1 分

10. 10

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

    約1 分

    調理のヒント： Serve immediately with crusty bread or white rice on the side.