Parihuela

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Description:

Parihuela is the Peruvian cousin to the bouillabaisse. A strong broth flavored with fish and shellfish and different aromatics. Light enough to be consumed in the summer, freshness of the seafood is key.

Prep:

1 hour

Servings:

6

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Submitted by:

Julio-Cesar

Ingredients

large red onion, small dice

Tbsp of garlic paste

tomatoes, peeled, seeded and cut into small dice

Tbsp aji Amarillo paste

Tbsp aji panca paste

tbsp fresh oregano cut into chiffonade

bay leaf

Â½ cup white wine

cups of fish stock

small pieces of firm white fish (sea bass, red fish, etc)

1lb peeled and cleaned crayfish tails

dozen scallops

dozen mussels cooked

cup cleaned squid, cut into rings

Â¼ cup pisco

Salt and pepper

Directions

In a large pot sweat the onion and the garlic in some oil, make sure to not let them brown. Add the aji Amarillo and aji panca, bay leaf, oregano and season with salt and pepper, cook for 2 to 3 minutes stirring.

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Add the wine, cook until the wine has evaporated, then add the stock, bring to a simmer then add the fish filets, then the crayfish and squid, and then the scallops and cooked mussels.

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Adjust the seasoning; add the tomatoes and a few drops of lime juice and the pisco. Serve hot

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