A coastal classic traced to Peruvian fishermen who simmered the day's catch into a fortifying soup; it is widely documented and prized as a hangover cure.
Intensely briny and warming, the broth is thick with sea flavor and a smoky, low chili heat. Sweet shrimp, plump shellfish and tender fish layer through it, while lime and cilantro lift the whole bowl. It tastes like the ocean concentrated.
A fish-bone stock and aji-paste sofrito create a deeply savory, gelatin-rich base; staggering the seafood by cooking time keeps delicate pieces tender while shellfish release their liquor.
Variations
With added crab or langostinos, with chicha de jora instead of pisco, or a milder version without aji panca.
On the Palate
Where Parihuela sits in the Peruvian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min
- 120 min
Make a stock by simmering fish heads and bones, then strain.
- 25 min
Saute onion, garlic, aji panca and aji amarillo paste into a fragrant sofrito.
Watch outFry the paste sofrito until it's deep-coloured and smells sweet-fragrant — raw aji tastes harsh and thin.
- 33 min
Add tomato and a splash of pisco and cook down briefly.
- 43 min
Pour in the fish stock and bring to a strong simmer.
- 54 min
Add firm fish and squid first and cook a few minutes.
Watch outAdd firm fish and squid first — they need a head start so they're done as the shellfish open.
- 65 min
Add shrimp, mussels and clams and simmer until the shells open.
Watch outThe shells popping open is the doneness signal — the moment they gape, they're cooked; longer turns them rubbery.
- 71 min
Finish with chopped cilantro and a squeeze of lime.
- 81 min
Ladle into bowls with the seafood arranged on top.
