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 porties
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 el olive oil; 1 st red onion finely chopped; 3 teentje garlic minced; 2 el aji panca paste; 1 el aji amarillo paste; 2 st tomato diced; 1 l fish broth; 0,5 kopje white wine; 2 el lime juice; 0,25 kopje cilantro chopped; 1 snufje salt; 1 snufje 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.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 408 kcal

Allergeneninformatie: kan kreeftachtigen, vis, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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 elolive oil
1 stred onion, finely chopped
3 teentjegarlic, minced
2 elaji panca paste
1 elaji amarillo paste
2 sttomato, diced
1 lfish broth
0,5 kopjewhite wine
2 ellime juice
1 snufjesalt
1 snufjeblack pepper, freshly ground

garnish

0,25 kopjecilantro, chopped

Keukengerei

large pot · cutting board · knife

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

78%Score

Calorieën: 408,2kcal
Eiwit: 54,9g
Koolhydraten: 18,1g
Vet: 11,4g
Vezels: 2g
Suiker: 4,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover parihuela in an airtight container in the refrigerator.

Opwarmen

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