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Parihuela de Pescado

History

Parihuela is a traditional Peruvian seafood stew with roots in coastal cuisine. It is believed to have originated from Afro-Peruvian communities, blending indigenous ingredients with African culinary influences. Typically made with a variety of fresh seafood, such as fish, shrimp, and clams, it is seasoned with spices, tomatoes, garlic, and a splash of beer or white wine for flavor. Often served with rice and a wedge of lime, parihuela showcases the rich marine bounty of Peru's waters. This beloved dish reflects Peru's cultural diversity and is frequently enjoyed at family gatherings and festive occasions, making it a true comfort food.

Recipe

​                    Ingredients

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Seafood:

  • 1 lb (450g) fresh fish, cut into chunks or, as in Peru, the whole fillet or even the whole fish.

  • 1 lb (450g) shrimp, peeled and deveined.

  • 1 lb (450g) clams or mussels, and/or any other seafood of your preference. You can add as much as you want, such as mussels, crab legs, crabs, etc.

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Broth:

  • 2 tablespoons olive oil.

  • 1 medium onion, finely chopped.

  • 2 cloves garlic, minced.

  • 1 medium tomato, diced.

  • 4 cups (1 liter) fish or seafood stock (or water).

  • 1 cup (240 ml) white wine or beer (optional).

  • 1 tablespoon aji amarillo paste (yellow chili paste) or to taste.

  • 1 tablespoon aji panca paste (or equivalent; aji panca can be substituted with smoked paprika or red bell pepper paste for a milder flavor).

  • 1 teaspoon cumin.

  • Salt and pepper to taste.

  • 1 bay leaf.

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Vegetables:

  • 1 cup (240 ml) corn kernels (fresh or frozen).

  • 1/2 cup (120 ml) green peas (fresh or frozen).

  • 2 medium potatoes, peeled and cut into chunks (optional).

  • Any other vegetables of your preference (such as bell peppers, carrots, or zucchini).

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For Garnish:

  • Fresh cilantro, chopped.

  • Lime wedges.

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                                                                                       Instructions

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  1. Prepare the Broth:
    In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and diced tomato, cooking until soft.

  2. Add Seasoning:
    Stir in the aji amarillo paste, aji panca (or equivalent; you can use smoked paprika or red bell pepper paste as an alternative), cumin, bay leaf, salt, and pepper. Cook for a couple of minutes until fragrant.

  3. Create the Base:
    Pour in the fish or seafood stock (or water) and white wine or beer if using. Bring the mixture to a boil.

  4. Add Vegetables:
    Add the potatoes (if using), corn kernels, green peas, and any other vegetables of your preference. Reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are tender.

  5. Add Seafood:
    Once the vegetables are cooked, add the chunks of fish (or the whole fish), shrimp, and clams or mussels or your selected seafood. Stir gently and cook for an additional 5-7 minutes, or until the seafood is cooked through and the clams have opened.

  6. Serve:
    Remove the bay leaf. Taste and adjust seasoning if needed. Ladle the parihuela into bowls and garnish with chopped cilantro and lime wedges.

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Enjoy your homemade Parihuela with rice on the side for a complete meal!

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Contact us at www.amarugourmet.com or call us at 857-302-8555 for any assistance

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