Delicious peruvian soup that you can easily make at home.
The Parihuela is a hearty and spicy seafood soup that has modest origins in the fishing communities of Peru and is very popular all along the coast. Though it is similar to the French Bouillabaisse from the port of Marseille, its flavors and ingredients are uniquely Peruvian.
- ½ cup vegetable oil
- 4 garlic cloves, crushed
- 2 medium size onions, chopped
- 3 tomatoes, peeled, seeded and chopped
- 2 tablespoons soy sauce
- 2 tablespoons paprika
- 1 tablespoon ají panca / sundried red aji (chili) paste
- 3 ají mirasol / sundried yellow aji (chili)
- 1 teaspoon fresh oregano
- 1 bay leaf
- ¾ cup white wine
- 8 small fish fillets
- 3 lb 5 oz fish head, trimmings and bones
- 16 mussels
- 10 ½ oz crayfish
- 10 ½ oz shrimps
- 10 ½ oz squids, cut in rings
- 8 clams, cleaned
- 8 sea scallops
- 2 tablespoons cilantro, chopped
- 2 tablespoons minced parsley
- 2 green onions, chopped for garnish
- Salt and Pepper
- Place fish head and bones in a large size pan with 10 cups of salted water and boil for half hour.
- Add cleaned mussels and boil for 10 minutes. Strain and reserve stock.
- Sauté in oil, garlic and onions until soft and clear, but not golden. Add tomato, paprika, sundried red aji paste, whole sundried yellow aji, salt, pepper bay leaf and oregano. Cook for 3 to 4 minutes.
- Add wine and continue cooking at low heat for 5 minutes.
- Add fish stock, soy sauce, cilantro and parsley.
- Just before serving place seafood and cooked mussels and bring to a boil for 3 or 4 minutes.
- Serve immediately with few key lime drops and green onion.
Recipe | Parihuela
The difficulty level of a recipe is shown by the rating graphics on the recipe summary box on each recibe. Don’t be alarmed about the potential difficulty level of a given recipe. With good planning almost everything is possible.