Parihuela Peruana

5 from 2 votes

Parihuela Peruana or Parihuela Soup is a Peruvian Seafood Soup filled with a variation of seafood, like clams, mussels, crab, shrimps, squid, and whole or firm chunks of fish, swimming in a savory broth of heavenly deliciousness!

Prep Time5

Cook Time25

Course: Dinner

Cuisine: Peruvian

Servings:

Calories: 438kcal

Author: Catherine Arena

Ingredients

1 lb bass, snapper or cod fish whole fish or cut into large chunks
1 lb extra large or jumbo shrimps peeled and deveined or leave tails on
10 oz octopus (optional) precooked and tentacles thinly sliced about ¼ inch
10 oz cleaned squid cleaned and sliced into rings, tentacles left whole
crab of your liking or whichever is available to you
2 dozen clams
1 lb mussels
4 cups fish stock store-bought or homemade stock (If need be, you can use water)
5 garlic cloves finely minced
2 roma tomatoes rinsed and chopped
1 red or white onion chopped
3 teaspoon ají panca paste
2 teaspoon ají mirasol paste
1 teaspoon ají amarillo paste add more for a spicier soup
½ cup fresh cilantro rinsed and chopped
2 teaspoon jugo de kion (Ginger juice) or 1 teaspoon fresh grated ginger
1 cup chicha de jora (Corn beer) can also use white wine or light beer
2 tablespoon oil light olive oil, vegetable or corn oil
salt and pepper to taste
yuyo (seaweed) optional used for garnishing
2 limes

Instructions

Gather all your ingredients together.
Rinse and chop tomatoes. Rinse and chop cilantro. Chop onion and garlic. Set all aside.
Rinse all seafood. After rinsing all the seafood, place it in your refrigerator, until ready to use.
Note: If using shrimps, decide whether you want to keep shells on or remove them. Either way, make sure to devein shrimps.
To use squid, clean, cut body into rings while keeping tentacles whole.
For octopus, refer to post.
In a large pot, over medium heat, add about 2 tablespoons of oil and add the chopped onion.
Saute for 1 minute.
Add the chopped tomatoes and stir with onions. Cook for another minute.
Add the garlic and cook for 30 seconds.
Add the ají panca, ají mirasol and the ají amarillo pepper paste. Stir and cook for a few seconds.
Add salt and pepper to taste.
Add the fish and crab.
(If using whole crab/s, cut in half)
Add the fish stock, chicha de jora (beer), and jugo de kion (ginger juice or fresh ginger).
Stir all together and cook for 10-15 minutes.
Note: If using fish that is not firm, remove it from the pot after it is cooked through and set aside. This is so the fish does not completely disintegrate into the soup. You want fish to stay whole.
After cooking for 10-15 minutes, add the cooked octopus (if using), squid, and shrimps.
Stir seafood into the soup and cook for 5 minutes.
After 5 minutes add the mussels and clams. Cook for another 5-7 minutes.
Stir in the chopped cilantro.
In a small bowl, add 1-2 tablespoons of cornstarch and a few tablespoons of water to form a slurry.
Slowly add a little bit of the cornstarch (slurry) to the pot to thicken soup to your liking.
Taste for salt and pepper, add more if needed.
Note: If you had to remove the fish from pot earlier, return to pot now.
Soup is done.

Serving Parihuela Soup

Cut a lime in half. Take half of the lime and squeeze into soup (optional).
Add seafood pieces to a bowl or bowls and top with broth.
Garnish with chopped cilantro, yuyo (seaweed, if using), and serve with lime wedges.

Notes

A few tips...

If you cannot find certain shellfish in your area, consider buying a frozen seafood mix. You can usually find frozen 1-2 pound bags in the frozen seafood section of the supermarket.
If you do not like certain shellfish, simply exclude them from the recipe.
If you use octopus in this recipe, you will have to make sure to precook before adding. Refer to post for cooking instructions.
If you use squid, make sure to clean first, cut the body into rings and leave tentacles whole.
For shrimps, you can either leave on or remove shells.
If using a whole fish such as bass or snapper, you can cut the head off fish and use it to make a fish stock for this recipe.
If deshelling shrimps, save shells and make a quick shrimp stock to use in this recipe.
If using both a whole fish and deshelling shrimps, use both fish head and shells to make a stock.

Nutrition