This is a recipe for Parihuela, a nourishing and lip-smackingly good seafood stew. In Peru, it used to be said that seafood was the poor man’s meat – with seas so abundant with life, fish and seafood was always so plentiful that anyone could have it. Even to this day, portions of seafood on the coast are extremely generous – we challenge anyone to come away hungry from a Peruvian dining experience! Parihuela can be eaten all up and down the coast, but you’ll find spectacular versions in the balmy coastal towns of the north such as Tumbes and Mancora, as well as in the country’s culinary capital of Lima.
- 1/2 cup of vegetable oil
- 4 cloves of garlic, minced
- 2 medium onions, diced
- 1 tin of chopped tomatoes
- 2 tablespoons of soy sauce
- 2 tablespoons of aji rocoto (red chilli paste)
- 1 tablespoon of aji panca (smoky chilli paste)
- 3 tablespoons of aji amarillo paste
- 1 teaspoon of dried oregano
- 1 bay leaf
- 250ml white wine
- 8 small fillets of white fish
- 2.5l fish stock
- 16 mussels
- 500g prawns
- 500g squid, cut into rings
- 200g scallops
- 2 tablespoons of chopped coriander
- 2 tablespoons of chopped parsley
- 2 spring onions, chopped
- Salt and pepper to taste
- Heat the fish stock (home-made from boiled fish bones is best, of course!) and add the mussels once boiling. Cook for 10 minutes. Strain the stock if necessary and set to one side.
- In a large, deep pan, heat the oil on a medium flame and add the garlic and onion. When the onion has become transparent, add the fish and fry for a few moments before adding the tomato, rocoto, panca, aji mirasol, bay leaf and oregano. Season with a pinch of salt and pepper. Cook for 3 to 4 minutes, adding the wine, and then bring to the boil again, simmering over a medium-low heat for 5 more minutes.
- Add the fish stock, soy sauce, coriander and parsley.
- Once simmering again, add the prawns to the soup. After two minutes, add the scallops, and after another minute, the mussels and squid rings. Taste and season. Serve immediately with a squeeze of lemon juice and a sprinkling of spring onion as garnish.