Parihuela
Parihuela is a bold, warming seafood stew with a vivid broth built from ají amarillo, tomato, garlic, and onion. Tender fish, sweet shrimp, and briny clams simmer gently until just cooked, then a shower of cilantro and lime brightens every spoonful.
Ingredients
Caldo y mariscos
- 250 gfirm white fish fillet, cut into large chunks
- 180 graw shrimp, peeled and deveined
- 300 gfresh clams, scrubbed
- 700 mlfish stock
- 15 mllime juice
- 4 gsea salt
- 1 gblack pepper
Base de ají
- 120 gred onion, finely diced
- 12 ggarlic, minced
- 180 gtomato, peeled and finely chopped
- 30 gají amarillo paste
- 20 mlolive oil
- 1 gground cumin
- 1 gsmoked paprika
Acabado
- 20 gcilantro leaves and tender stems, chopped
- 2 wedgeslime wedges
Instructions
- 1
Prepare all ingredients before heating the pot: cut the fish into large bite-size chunks so it will not break up in the stew, check the shrimp are fully deveined, scrub the clams and discard any that are cracked or do not close when tapped, dice the onion, mince the garlic, chop the tomato, and chop the cilantro. Season the fish and shrimp lightly with the lime juice, half the salt, and the black pepper; let them stand while you start the base.
- 2
Heat the olive oil in a wide pot over medium heat. Add the onion and cook for 4-5 minutes until softened but not browned. Stir in the garlic, cumin, and smoked paprika for 30 seconds until fragrant, then add the ají amarillo paste and cook for 1 minute to fry out its raw taste.
- 3
Add the chopped tomato and the remaining salt. Cook for 5-6 minutes, stirring often, until the tomato breaks down into a thick, bright base and the oil begins to separate slightly at the edges; this concentration gives the stew its depth.
- 4
Pour in the fish stock and bring to a brisk simmer. Cook for 8 minutes uncovered so the broth takes on the flavor of the ají base and reduces slightly.
- 5
Add the clams, cover the pot, and cook for 3-4 minutes, shaking the pot once or twice, until the clams begin to open. Remove the lid, add the fish pieces, and simmer gently for 3 minutes; keep the liquid at a gentle bubble so the fish stays intact.
- 6
Add the shrimp and simmer for 2-3 minutes more, just until pink and opaque and the fish flakes easily. Discard any clams that have not opened. Taste the broth and adjust seasoning if needed.
- 7
Turn off the heat and stir in most of the chopped cilantro, saving a little for the top. Let the parihuela rest for 2 minutes so the flavors settle, then ladle into warm bowls and finish with the remaining cilantro and lime wedges for squeezing at the table.
Nutrition per serving
Notes
- •Use a firm fish such as cod, haddock, sea bass, or halibut; delicate fish can fall apart in the broth.
- •If using whole fresh ají amarillo instead of paste, blend it after blanching and seed it for a smoother, less bitter heat.
- •For the best clam texture, do not overcook once they open.
- •Serve on its own for a paleo meal, or with extra lime and a small cilantro salad alongside.
Background
Parihuela is a traditional Peruvian seafood stew associated especially with the coastal regions, where abundant fresh fish and shellfish shape everyday cooking. It is known for its restorative reputation and deeply flavored broth, often enriched with local chiles such as ají amarillo. The dish reflects the bold, layered seasoning that defines much of Peru’s coastal cuisine.
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