Soup

Parihuela

A vibrant seafood soup of fish, shrimp, mussels, and squid in a concentrated tomato and ají panca broth.

What you’ll need

• white fish fillets: 600 g
• shrimp: 400 g
• mussels: 500 g
• squid: 350 g
• fish stock: 1500 ml
• tomatoes: 500 g
• ají panca paste: 60 g
• yellow onion: 170 g
• garlic: 20 g
• vegetable oil: 40 ml
• fine salt: 10 g
• black pepper: 3 g

How to make it

1. Scrub the mussels under cold water and remove the beards; discard cracked shells and any open mussel that does not close when tapped. Cut the fish into 3 cm pieces, peel the shrimp, and slice the squid.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.