Parihuela de Mariscos (Peruvian Seafood Soup)

Ingredients

• 500g (1.1 lb) mixed seafood (fish fillets, shrimp, mussels, squid) 500g (1.1 lb) mixed seafood (fish fillets, shrimp, mussels, squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon aji amarillo paste (substitute with a mix of yellow bell pepper and chili paste) 1 tablespoon aji amarillo paste (substitute with a mix of yellow bell pepper and chili paste)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup fish or seafood stock 1 cup fish or seafood stock
• 2 cups water 2 cups water
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Stir in the aji amarillo paste, ground cumin, and dried oregano. Cook for another minute to release the flavors.
3. 3.
   Add the diced tomatoes and red bell pepper to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Pour in the fish or seafood stock and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Serve the Parihuela de Mariscos hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and opaque.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili pepper to the soup while it simmers.
• Serve the Parihuela de Mariscos with a squeeze of lime juice on top for an extra burst of citrus flavor.
• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables before adding the seafood back into the pot.
• Experiment with different types of seafood to personalize the dish to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 2 days, but note that the seafood may become slightly tougher upon reheating.

Serving advice

Serve the Parihuela de Mariscos in large bowls, allowing the vibrant colors of the seafood and vegetables to shine through. Accompany the soup with a side of cooked white rice or crusty bread to complete the meal.

Presentation advice

Garnish each bowl of Parihuela de Mariscos with a sprinkle of fresh chopped cilantro to add a pop of color. Serve the soup with a lime wedge on the side for guests to squeeze over their bowls, enhancing the aroma and tanginess of the dish.