[Peru] How to cook Seafood soup (parihuela)
Ingredients
- 1.5 kg fish heads and bones
- 600 g white fish fillets such as snapper cut into large pieces
- 35 g (¼ cup) plain flour
- salt and pepper
- 80 ml (â…“ cup) vegetable oil
- 2 brown onions, finely chopped
- 4 cloves garlic, minced
- 185 ml (¾ cup) white wine or chicha de hora (see note)
- 3 tomatoes, peeled, seeded and chopped
- 2 tbsp paprika
- 1 tbsp red chilli pepper paste (aji panca) (see note)
- 3 dried yellow chillies (aji mirasol) (see note)
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp chopped coriander, plus extra, to serve
- 2 tbsp chopped parsley, plus extra, to serve
- 16 mussels, cleaned
- 8 clams
- 300 g calamari, sliced into ½ cm thick rings
- 200 g green prawns
- 200 g green prawns, peeled, tails intact
- 8 scallops
Directions