This is a fantastic seafood-based soup. It contains vegetables, fish, shrimps, king prawns, squids, clams… Just like the chilcano de pescado or the chupe de pescado, the parihuela is nutritional and reconstituent (some people says it’s a great help to… well, for men, you know). Come on, try it. This recipe is for 8 people.

Ingredients:

• 1/2 cup of vegetable oil
• 4 cloves of garlic, ground
• 2 medium onions, chopped
• 3 peeled tomatoes, without seeds and chopped
• 2 tablespoons of soy sauce
• 2 tablespoons of bell pepper
• 1 tablespoon of ground ají panca
• 3 mirasol chili/peppers
• 1 teaspoon of oregano
• 1 bay leaf
• 3/4 cup of white wine
• 8 small fillets of fish
• 1 1/2 kg (3 lb 5 oz) of fish heads and spines
• 16 mussels
• 300 g (11 oz) of shrimp
• 300 g (11 oz) of king prawns
• 300 g (11 oz) of squids, cut in rings
• 8 snails, cleaned
• 8 clams, cleaned
• 8 scallops
• 2 tablespoons of cilantro
• 2 tablespoons of chopped parsley
• 2 shallot heads, chopped
• Salt
• Pepper

Preparation:

Boil the heads and spines with 2.5 lt (10 cups) of water with salt for 30 minutes. Add the mussels and boil 10 minutes more. Strain and keep back the stock.

Fry in oil the garlics and the onions. When it’s ready, add the tomatoes, bell peppers, aji panca, mirasol chili/pepper, salt and pepper, bay leaf and oregano. Cook for 3 to 4 minutes, add the wine and continue cooking on a low flame for 5 minutes.

Add the stock, soy sauce, cilantro and parsley.

When it’s almost ready for serve, add the washed seafood and the cooked mussels. Let it boil a moment and season with salt and pepper. Serve immediately with some drops of lime juice and chopped shallot as decoration.

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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Recipes with Seafood, Soups, Parihuela.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Recipes with Seafood, Soups, Parihuela.