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 porcje
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 łyżka olive oil; 1 szt. red onion finely chopped; 3 ząbek garlic minced; 2 łyżka aji panca paste; 1 łyżka aji amarillo paste; 2 szt. tomato diced; 1 l fish broth; 0,5 szklanka white wine; 2 łyżka lime juice; 0,25 szklanka cilantro chopped; 1 szczypta salt; 1 szczypta 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz.
Porcje: 4
Trudność: Średni
Na porcję: 408 kcal

Informacja o alergenach: może zawierać skorupiaki, ryby, mięczaki i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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 łyżkaolive oil
1 szt.red onion, finely chopped
3 ząbekgarlic, minced
2 łyżkaaji panca paste
1 łyżkaaji amarillo paste
2 szt.tomato, diced
1 lfish broth
0,5 szklankawhite wine
2 łyżkalime juice
1 szczyptasalt
1 szczyptablack pepper, freshly ground

garnish

0,25 szklankacilantro, chopped

Sprzęt

large pot · cutting board · knife

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

78%Ocena

Kalorie: 408,2kcal
Białko: 54,9g
Węglowodany: 18,1g
Tłuszcz: 11,4g
Błonnik: 2g
Cukry: 4,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover parihuela in an airtight container in the refrigerator.

Odgrzewanie

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