Peruvian Seafood Soup

prep time:: 1 hr
total time:: 1 hr 30 minutes

Makes 6 servings

Parihuela is the Peruvian cousin to the bouillabaisse. A strong broth flavored with fish and shellfish and different aromatics. Light enough to be consumed in the summer, freshness of the seafood is key.

ingredients

1 large red onion, small dice
3 Tbsp of garlic paste
2 tomatoes, peeled, seeded and cut into small dice
2 Tbsp aji Amarillo paste
2 Tbsp aji panca paste
2 tbsp fresh oregano cut into chiffonade
1 bay leaf
1/2 cup white wine
6 cups of fish stock
6 small pieces of firm white fish (sea bass, red fish, etc)
1lb peeled and cleaned crayfish tails
1 dozen scallops
1 dozen mussels cooked
1 cup cleaned squid, cut into rings
1/4 cup pisco
Salt and pepper

directions

1
Parihuela:
2
In a large pot sweat the onion and the garlic in some oil, make sure to not let them brown. Add the aji Amarillo and aji panca, bay leaf, oregano and season with salt and pepper, cook for 2 to 3 minutes stirring.
3
Add the wine, cook until the wine has evaporated, then add the stock, bring to a simmer then add the fish filets, then the crayfish and squid, and then the scallops and cooked mussels.
4
Adjust the seasoning; add the tomatoes and a few drops of lime juice and the pisco. Serve hot