Parihuela Salvaje Recipe
Traditional seafood bisque soup with fish, shrimp, mussels, crab, calamari and Peruvian spices.
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Ingredients
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Seafood
Vegetables and Aromatics
Broth and Spices
Method
Preparation
- 1
Prepare the Seafood
Clean and prep all seafood: rinse the fish fillets, peel and devein the shrimp, clean the mussels, and slice the calamari into rings.
- 2
Chop the Vegetables
Chop the onion, garlic, red bell pepper, and tomatoes. Set aside.
Cooking the Soup
- 3
- 4
Add Vegetables
Stir in the red bell pepper and chopped tomatoes. Cook for another 5 minutes until the tomatoes soften.
- 5
Add Broth and Spices
Pour in the fish stock or vegetable broth. Add the aji amarillo paste, cumin, paprika, salt, and black pepper. Stir well and bring to a simmer.
- 6
Cook the Seafood
Add the white fish fillets first, cooking for about 5 minutes. Then, add the shrimp, mussels, crab meat, and calamari. Simmer for an additional 5-7 minutes until the seafood is cooked through and mussels have opened.
Finishing Touches
- 7
Add Fresh Ingredients
Stir in the chopped cilantro and lime juice to brighten the flavors. Adjust seasoning with additional salt and pepper if needed.
- 8
Serve
Ladle the parihuela salvaje into bowls and serve hot with lime wedges on the side.
