Parihuela Peruvian seafood stew

    45 min

    Parihuela is a nourishing and lip-smackingly good seafood stew from Peru. The chili pastes aji amarillo, aji rocoto and aji panca are still not very common in the UK, but you can buy them online.


    Greater Manchester, England, UK
    16 people made this

    Serves: 6 

    • 2.5L fish stock
    • 16 mussels
    • 120ml vegetable oil
    • 4 cloves of garlic, minced
    • 2 medium onions, diced
    • 8 small white fish fillets
    • 1 (400g) tin chopped tomatoes
    • 2 tablespoons aji rocoto (red chilli paste)
    • 1 tablespoon aji panca (smoky chilli paste)
    • 3 tablespoons aji amarillo paste (yellow chilli paste)
    • 1 bay leaf
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 250ml white wine
    • 2 tablespoons soy sauce
    • 2 tablespoons chopped coriander
    • 2 tablespoons chopped parsley
    • 500g prawns
    • 200g scallops
    • 500g squid, cut into rings
    • lemon juice
    • 2 spring onions, chopped

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the fish stock (home-made from boiled fish bones is best, of course!) and bring to the boil. Add the mussels and cook for 10 minutes. Strain the stock and set to one side.
    2. In a large, deep pan, heat the oil on a medium flame and add the garlic and onions. Fry until the onion has become translucent, then add the fish and fry for a few moments before adding the tomato, aji rocoto, aji panca, aji amarillo, bay leaf and oregano. Season with a pinch of salt and pepper. Cook for 3 to 4 minutes. Add the wine and bring to the boil again, simmering over a medium-low heat for 5 more minutes.
    3. Add the fish stock, soy sauce, coriander and parsley.
    4. Once simmering again, add the prawns to the soup. After 2 minutes, add the scallops, and after 1 more minute, add the mussels and squid rings. Season with salt and pepper to taste. Serve immediately with a squeeze of lemon juice and minced spring onion.

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