Peruvian Pot
Parihuela
A rich, fiery Peruvian seafood soup loaded with fish, shrimp, crab, and mussels in a bold aji panca and tomato broth. Often called 'the breakfast of champions' and beloved as a hangover cure along the coast.
Ingredients
Instructions
- 1
Heat oil in a large pot over medium heat. Sauté the onion for 3 minutes, then add garlic, aji panca paste, aji amarillo paste, cumin, and oregano. Cook for 2 minutes until very fragrant.
- 2
Add the diced tomatoes and cook for 5 minutes, crushing them with a spoon until they form a thick paste. Pour in the white wine and let it reduce by half.
- 3
Pour in the fish stock and bring to a strong boil. Add the crab pieces first and cook for 10 minutes.
- 4
Add the fish cubes, squid, and mussels. Cook for 5 minutes. Then add the shrimp and cook for 3 more minutes until the shrimp are pink and the mussels have opened. Discard any mussels that remain closed.
- 5
Taste and adjust salt. Ladle into deep bowls, squeeze fresh lime juice generously over each serving, and top with cilantro. Serve immediately with crusty bread.
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