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 порции
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 ст. л. olive oil; 1 шт. red onion finely chopped; 3 зубчик garlic minced; 2 ст. л. aji panca paste; 1 ст. л. aji amarillo paste; 2 шт. tomato diced; 1 l fish broth; 0,5 стакан white wine; 2 ст. л. lime juice; 0,25 стакан cilantro chopped; 1 щепотка salt; 1 щепотка 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.

Оригинальный рецепт от Forkin

Общее время: 1 ч
Порции: 4
Сложность: Средне
На порцию: 408 kcal

Информация об аллергенах: может содержать ракообразные, рыба, моллюски и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

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 ст. л.olive oil
1 шт.red onion, finely chopped
3 зубчикgarlic, minced
2 ст. л.aji panca paste
1 ст. л.aji amarillo paste
2 шт.tomato, diced
1 lfish broth
0,5 стаканwhite wine
2 ст. л.lime juice
1 щепоткаsalt
1 щепоткаblack pepper, freshly ground

garnish

0,25 стаканcilantro, chopped

Инвентарь

large pot · cutting board · knife

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

78%Оценка

Калории: 408,2kcal
Белок: 54,9g
Углеводы: 18,1g
Жиры: 11,4g
Клетчатка: 2g
Сахара: 4,4g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover parihuela in an airtight container in the refrigerator.

Разогрев

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