Parihuela (Peruvian Spicy Seafood Soup)

🧂 Ingredients

• 800 g Mixed seafood(A combination of firm white fish fillets (like sea bass or sole), shrimp, mussels, clams, and squid rings. Ensure all seafood is fresh and cleaned.)
• 1 L Fish stock(Homemade fish stock is ideal for the best flavor. If using store-bought, opt for a good quality, low-sodium version.)
• 3 tbsp Ají panca paste(Dried Peruvian red chili paste, offering a smoky, mild heat and deep red color. Available at Latin American markets or online.)
• 2 tbsp Ají mirasol paste(Dried Peruvian yellow chili paste, providing a fruity flavor and moderate heat. Available at Latin American markets or online.)
• 1 medium Yellow onion(Finely chopped.)
• 6 cloves Garlic(Minced.)
• 100 ml Chicha de jora(Fermented corn beverage from Peru. If unavailable, a dry white wine or a splash of lime juice can be substituted, though it will alter the authentic flavor.)
• 1/4 cup Cilantro(Fresh, chopped, for garnish.)
• 4 wedges Lime wedges(For serving.)
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the flavor base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
2. 2

   Incorporate the chili pastes: Stir in the ají panca and ají mirasol pastes. Cook, stirring constantly, for 2-3 minutes to toast the pastes and deepen their flavor. This step is crucial for developing the soup's characteristic color and aroma.

   ⏱️ 3 minutes
3. 3

   Build the broth: Pour in the fish stock and the chicha de jora. Stir well to combine everything, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.

   ⏱️ 2 minutes
4. 4

   Simmer and infuse: Reduce the heat to low, cover the pot, and let the broth simmer gently for at least 20 minutes to allow the flavors to meld and deepen. Season with salt and freshly ground black pepper to taste.

   ⏱️ 20 minutes
5. 5

   Cook the seafood: Increase the heat to medium-high. Add the mixed seafood to the simmering broth. Cook until the seafood is just cooked through and opaque. Mussels and clams should have opened (discard any that remain closed). This will only take about 5-8 minutes, depending on the size and type of seafood.

   ⏱️ 8 minutes
6. 6

   Serve immediately: Ladle the hot Parihuela into bowls, ensuring each serving has a generous amount of seafood. Garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the soup.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓This soup is famously known as a potent hangover cure due to its hearty and flavorful nature.
• ✓The key to an authentic Parihuela is a balance of spicy, savory, and slightly tangy flavors. Adjust chili pastes to your heat preference.
• ✓Using the freshest possible seafood will significantly elevate the taste and texture of the dish. If making your own fish stock, use fish heads, bones, and aromatics for a superior broth.
• ✓Do not overcook the seafood, as it can become tough and rubbery.

🔄 Variations

• For extra heat, add a finely chopped fresh chili (like ají limo or habanero) along with the garlic.
• Experiment with different types of seafood based on availability and preference, such as scallops, crab legs, or calamari.
• Some recipes include a splash of tomato paste or diced tomatoes for added depth and color.

🥗 Nutrition

Per serving