[Peru] How to cook Seafood soup (parihuela)

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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