Parihuela (Parihuela)

Name: Parihuela
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Peru
Ingredients: 500 g white fish, in pieces; 2 crabs, halved, 200 g prawns; 300 g clams and mussels, 150 g squid; 1 onion, 4 garlic cloves, 2 tomatoes; 2 tbsp ají panca paste, 1 tbsp ají amarillo paste; 100 ml chicha de jora or white wine; 1.5 l fish stock, coriander

Overview

Parihuela is a spicy Peruvian seafood soup. A base of onion, garlic, tomato and ají panca and ají amarillo chilli pastes is fried, then cooked with a strong fish and crab stock and a splash of chicha de jora, a fermented corn drink, or white wine. Pieces of white fish, crab, prawns, clams, mussels and squid are added and cooked briefly. It is finished with coriander and served very hot. It is usually served with lime and with bread or rice on the side.

History

Parihuela comes from the coast of Peru, where it is served in cevicherías and seaside restaurants. It is often compared to bouillabaisse, but its chillies and chicha give it its own flavour. Peruvians consider it a strong hangover cure and a restorative dish. Similar seafood soups are found along the whole Pacific coast of South America, but Peruvians consider parihuela their own.

Main ingredients

Fish, crab, prawns, clams and mussels, ají panca, chicha de jora. The soup is built on seafood broth and is usually served hot. Diet: pescatarian; usually gluten-free.

Explore: Fish and seafood soups · More soups from Peru

Recipe outline serves 4 · ~65 min

Ingredients

500 g white fish, in pieces
2 crabs, halved, 200 g prawns
300 g clams and mussels, 150 g squid
1 onion, 4 garlic cloves, 2 tomatoes
2 tbsp ají panca paste, 1 tbsp ají amarillo paste
100 ml chicha de jora or white wine
1.5 l fish stock, coriander

Allergens: Contains: Crustaceans, Fish, Molluscs, Sulphites. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.