Peruvian parihuela seafood soup

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Parihuela is a bold Peruvian fish and seafood soup with tomato, chili and lime. It is a deep, briny meal soup often served as a celebratory dish.

Serves: 4 people

Preparation time: 30 min

Ingredients

• firm white fish fillet, cut into chunks – 14 oz
• mussels, cleaned – 1.1 lb
• raw shrimp, peeled – 10 oz
• fish stock – 7 cups
• onion, finely chopped – 1
• garlic, minced – 3 cloves
• canned diced tomatoes – 14 oz
• red bell pepper, sliced – 1
• aji panca paste (replace with mild red chili paste if unavailable) – 1 tbsp
• dry white wine – 2/3 cup
• lime juice – 2 tbsp
• cilantro, chopped – 1/2 cup
• oil – 2 tbsp
• salt – 1 tsp
• black pepper – 1/2 tsp

Method

1. Heat the oil and cook the onion, garlic and bell pepper for 4 minutes. Add the aji panca paste and cook briefly.
2. Stir in the tomatoes and pour in the wine. Let it reduce for 3 minutes.
3. Add the fish stock and simmer for 10 minutes so the base develops flavor.
4. Add the mussels first, then the fish and finally the shrimp. Cook gently until the mussels open and the fish is just done.
5. Season with lime juice, salt and pepper and scatter over the cilantro just before serving.