Parihuela soup recipe
- Cuisine: Peruvian
- Prep Time: 30 min(s)
- Cook Time: 1 hr(s)
- Serves 8
When Callao was the principal port of America, it was an important market to merchandise all kind of goods. The families of the fishermen took advantage of this and they started cooking a traditional Peruvian seafood dish outside their houses. They asked people walking by to "pare y huela", which means to "stop and smell" in Spanish. They repeated "pare y huela" so much that it soon transformed into "parihuela".
Ingredients1½kg fish heads and spines
½ cup vegetable oil
8 small fish fillets, seasoned, floured
4 garlic cloves, crushed
2 medium onions, chopped
3 tomatoes, peeled, seeded, chopped
2 tbsp paprika
1 tbsp hot chilli pepper paste
3 mirasol chillies
1 bay leaf
1 tsp oregano
¾ cup chicha or white wine
2 tbsp soy sauce
2 tbsp coriander
2 tbsp chopped parsley
300g shrimp tails
300g squid, cut into rings
8 snails, cleaned
8 clams, cleaned
Salt and pepper
2 heads Chinese onion, chopped, to garnish
PreparationBoil the fish heads and spines with 2½ litres (10 cups) of salted water for 30 minutes.
Add the mussels (which have been scrubbed and boiled) and cook for 10 minutes. Strain and reserve the broth.
Fry the fillets of fish in the oil. They don´t need to be fully cooked as they will finish cooking later on.
In the same frying oil, add the garlic and onions.
When the onions are translucent, add the tomatoes, paprika, hot chilli paste, mirasol chillies, salt, pepper, bay leaf and oregano. Cook for 3-4 minutes, then add the wine and continue cooking over a low heat for a further 5 minutes.
Add the reserved fish broth, soy sauce, coriander and parsley.
Just before serving add the remaining seafood and mussels and gently boil. Season with salt and pepper.
Serve immediately with a squeeze of lemon and the Chinese onions.
If you enjoyed this Parihuela soup recipe then browse more Peruvian recipes, soup recipes, seafood recipes, spanish radio recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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