Parihuela

Name: Parihuela
Cuisine: Peruvian
Ingredients: 1 tsp dried oregano; 2 tbsp ají panca paste; 2 tbsp ají amarillo paste; 2 plum tomatoes, peeled, seeded and finely chopped; 3 cloves garlic, crushed; 1 large red onion, finely chopped; ¼ cup vegetable oil; Salt and pepper; Juice of 1 key lime; Salt and pepper; 1 cup cleaned squid, cut in rings; ¼ cup Pisco; 1 dozen scallops; 1 dozen mussels, cooked; 6 small slices of sea bass or any other firm white fleshed fish; 1 lb (½ kg) peeled and cleaned crayfish tails; 6 cups fish stock; 6 small slices of sea bass or any other firm white fleshed fish; 1 bay leaf; ½ cup dry white wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This spicy criollo cousin to the Bouillabaisse is a delicious and colorful example of the Mediterranean influences on New World cuisine. With the tempting array of Peruvian seafood available, it’s an entertainment in itself.

Ingredients

¼ cup vegetable oil
1 large red onion, finely chopped
3 cloves

Americas
Peru
Fish course
Pescatarian
Spicy
Gluten-free
Soup
Mediterranean

Method

Preparation

In a large pan, heat the oil over medium heat and fry the garlic for just a few seconds. Be careful not to let it brown. Add the onion and continue cooking for 4 to 5 minutes or until the onion is completely translucent and just starting to turn golden.

Add the tomato and ají amarillo and ají panca pastes, bay leaf, oregano and salt and pepper and cook for 2