Peruvian Seafood Soup (parihuela)
Peruvian Seafood Soup, also known as Parihuela, is a flavorful and hearty soup that is a staple in Peruvian cuisine. This soup is packed with a variety of seafood and aromatic spices, making it a perfect dish for seafood lovers.
Ingredients
- 1 lb mixed seafood (shrimp, squid, mussels, fish)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup diced tomatoes
- 4 cups fish or seafood broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 lime, cut into wedges
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened.
- Add the diced tomatoes, cumin, paprika, and dried oregano to the pot. Stir and cook for a few minutes.
- Pour in the fish or seafood broth and bring the soup to a simmer.
- Add the mixed seafood to the pot and cook for about 5-7 minutes, or until the seafood is cooked through.
- Season the soup with salt and pepper to taste. Stir in the chopped cilantro.
- Divide the soup into serving bowls and serve with lime wedges on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Wooden spoon Ladle
Tools
Lime squeezer (optional)
Serving suggestions
Serving suggestions: Serve the Peruvian Seafood Soup with crusty bread or over a bed of white rice.
Tips & tricks
Tips: Adjust the spiciness of the soup by adding more or less paprika according to your preference.
Cost
$20