[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 (⅓ 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