Parihuela

Name: Parihuela
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g mixed seafood; 1 L fish stock; 2 tbsp aji panca; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Parihuela hails from the bustling port city of Callao, where it is a beloved seafood stew enjoyed by locals and visitors alike. Traditionally served at family gatherings or casual weekend lunches, this dish showcases the bounty of the sea, with each cook putting their own spin on the recipe. In this home version, the salt is judged by hand, and fat is used generously, reflecting the informal yet precise cooking style of the region.

Expect a rich, savory broth that envelops a mix of seafood, with the smoky depth of aji panca and the freshness of cilantro dancing through each spoonful. The flavors are bold yet balanced, creating a comforting and satisfying experience that's perfect for sharing around a communal table.

Ingredients

400 gmixed seafood
1 Lfish stock
2 tbspaji panca
1 handfulcilantro
to tastefine sea salt

Method

Begin by heating 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add 1 finely chopped onion, 3 minced garlic cloves, and 1 diced tomato. Stir frequently, allowing the aromatics to soften and release their fragrance, about 5 minutes. Be careful not to let them brown, as this would alter the flavor of the base.
Stir in 2 tablespoons of aji panca paste, ensuring it coats the softened aromatics evenly. Cook for an additional 2 minutes, stirring constantly. This step enhances the depth of flavor as the paste melds with the aromatics.
Pour in 1 liter of fish stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. This will allow the flavors to meld together and create a rich broth.
Add 400 grams of mixed seafood to the pot. Use a combination of fish fillets, shrimp, and squid for a traditional taste. Simmer gently until the seafood is cooked through; the fish should be opaque and the shrimp pink and firm, which usually takes about 5 to 7 minutes.
Taste the broth and adjust the seasoning with fine sea salt to your preference. Remember, the salt should enhance the natural flavors of the seafood, not overpower them.
Just before serving, stir in a handful of chopped cilantro leaves. This will add a fresh, herbal note that balances the richness of the broth. Serve the Parihuela hot, ideally with crusty bread to soak up the flavorful broth.