📝 About This Recipe
Originating from the bustling port cities of Peru, Parihuela is a robust, spice-kissed seafood soup that embodies the bounty of the Pacific. This 'Levanta Muertos' (dead-raiser) is celebrated for its deep, umami-rich broth powered by the iconic Aji Panca chili and a splash of fermented corn cider. It is a celebratory, communal dish that brings together the ocean’s finest treasures in a vibrant, ginger-scented embrace.
🥗 Ingredients
The Flavor Base (Sofrito)
- 3 tablespoons Vegetable Oil
- 1 large Red Onion (very finely diced)
- 4 cloves Garlic (minced into a paste)
- 3 tablespoons Aji Panca Paste (provides deep smoky flavor and red color)
- 1 tablespoon Aji Amarillo Paste (adds a subtle fruity heat)
- 1 tablespoon Fresh Ginger (grated)
The Broth and Aromatics
- 6 cups Fish Stock (high quality, preferably homemade)
- 1/2 cup Chicha de Jora (or dry white wine as a substitute)
- 1 large Tomato (peeled, seeded, and blended)
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Dried Oregano (crushed between palms)
The Seafood Bounty
- 1 lb Firm White Fish Fillets (cut into large chunks (sea bass, snapper, or grouper))
- 12 pieces Large Shrimp (peeled and deveined, tails left on)
- 1 lb Mussels and Clams (scrubbed and bearded)
- 1/2 lb Squid (cleaned and cut into rings)
- 1-2 pieces Small Crab (cleaned and halved for flavor and presentation)
Garnish and Finishing
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 stalks Green Onions (sliced thin)
- 2-3 pieces Key Limes (cut into wedges)
- 1 small Rocoto Pepper (sliced into rings for garnish (optional))
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional clay pot, heat the vegetable oil over medium heat.
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2
Add the finely diced red onion and sauté for about 5-7 minutes until translucent and slightly caramelized. This is the foundation of flavor.
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3
Stir in the minced garlic, Aji Panca paste, and Aji Amarillo paste. Cook for another 3-4 minutes, stirring constantly to prevent burning, until the oil begins to separate from the paste.
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4
Add the grated ginger, cumin, and dried oregano. Stir for 1 minute until fragrant.
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5
Pour in the blended tomato and the Chicha de Jora (or white wine). Let it simmer for 3 minutes to allow the alcohol to evaporate and the flavors to meld.
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6
Add the fish stock and the halved crabs. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to extract the crab's essence.
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7
Taste the broth and season with salt and freshly ground black pepper. Adjust the acidity if needed.
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8
Carefully add the firm fish chunks and the mussels/clams. Cover and cook for 4-5 minutes.
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9
Add the shrimp and squid rings. These cook very quickly; simmer for just 2-3 minutes until the shrimp turn pink and the squid is opaque but tender.
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10
Turn off the heat. Stir in half of the chopped cilantro and green onions.
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11
Ladle the soup into large, deep bowls, ensuring everyone gets a variety of seafood and a piece of crab.
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12
Garnish with the remaining cilantro, green onions, and a ring of rocoto pepper if you desire extra heat.
💡 Chef's Tips
Always use the freshest seafood available; if a mussel or clam doesn't open after cooking, discard it immediately. Don't overcook the seafood—add it in stages based on density to ensure the fish remains flaky and the squid isn't rubbery. If you can't find Chicha de Jora, a mix of equal parts beer and a splash of cider vinegar mimics the fermented tang well. For a thicker broth, you can blend a small piece of cooked potato or yuca into the stock before adding the seafood. To get the most authentic flavor, sear the shrimp shells in the oil first, then remove them before adding the onions.
🍽️ Serving Suggestions
Serve with a side of 'Cancha' (toasted Peruvian corn) for a crunchy texture contrast. Accompany with thick slices of boiled yuca or a bowl of fluffy white rice on the side. Provide extra lime wedges at the table to brighten the rich, smoky broth. Pair with a cold Peruvian lager or a glass of crisp, chilled Sauvignon Blanc. A side of 'Salsa Criolla' (marinated onion salad) adds a refreshing acidity to the meal.