Parihuela Peruvian Seafood Soup
A bold, aromatic Peruvian seafood soup built on a tomato and aji panca broth loaded with shrimp, fish, and mussels — a coastal classic that doubles as the Peruvian answer to bouillabaisse.
Ingredients
- 3 tbsp olive oil
- 1 cup yellow onion, diced
- 6 cloves garlic cloves, minced
- 3 tbsp aji panca paste (or 1 tbsp ancho chili powder)
- 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce)
- 1 can canned diced tomatoes
- 2 tbsp tomato paste
- 4 cups fish stock or clam juice
- 1/2 cup dry white wine (or extra stock)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 lb firm white fish fillets (cod or tilapia), cut into 1.5-inch chunks
- 1 lb large shrimp, peeled and deveined
- 1 lb fresh mussels, scrubbed and debearded, scrubbed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
Instructions
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1
Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 1 cup diced yellow onion and cook until softened, about 5 minutes. Add 6 cloves minced garlic cloves, 3 tbsp aji panca paste (or 1 tbsp ancho chili powder), and 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce) and cook 2 minutes.
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2
Stir in 2 tbsp tomato paste and cook 1 minute. Add 1 can canned diced tomatoes and cook until reduced slightly, about 3 minutes.
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3
Pour in 4 cups fish stock or clam juice and 1/2 cup dry white wine (or extra stock). Add 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then simmer 10 minutes.
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4
Add 1 lb cut into 1.5-inch chunks firm white fish fillets (cod or tilapia) and cook 3 minutes. Add 1 lb peeled and deveined large shrimp and 1 lb scrubbed fresh mussels, scrubbed and debearded. Cover and cook until shrimp are pink, fish reaches 145°F (63°C), and mussels have opened, 4-5 minutes. Discard any mussels that do not open.
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5
Stir in 2 tbsp fresh lime juice, taste and adjust. Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro.