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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.

55 minMediumServes 4380 cal/serving

PeruvianSoupStovetopPescatarianHigh ProteinLow CarbDairy-FreeCorn-Free

Ingredients

  • 3 tbsp olive oil
  • 1 cup yellow onion, diced
  • 6 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

  1. 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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Stir in 2 tbsp fresh lime juice, taste and adjust. Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro.

Questions

How long does Parihuela Peruvian Seafood Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Parihuela Peruvian Seafood Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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