Parihuela péruvienne

Make the fish stock

Put the fish bones and head with the shrimp shells into a large pot (at least 5 litres) and add the water. Bring to a boil, skim off the foam, then simmer gently for 20 minutes. Strain and set the stock aside.

• 600 g fish bones and head
• 1.8 litres water
• shells from 250 g shrimp shrimp shells

✅ C'est prêt quand : the stock tastes strongly of the sea and is clear after straining

Build the sofrito

Heat the oil in a large pot over medium heat and cook the onion and garlic for 5-6 minutes until soft and golden. Stir in the aji panca, aji amarillo and cumin, cook for 2 minutes, then add the grated tomato and cook for 5 minutes more.

• 4 tbsp vegetable oil
• 1 red onion
• 4 cloves garlic
• 3 tbsp aji panca paste
• 1 tbsp aji amarillo paste
• 1 tsp ground cumin
• 2 tomatoes

✅ C'est prêt quand : tomato darkens and smells sweet, not raw

Add stock and chicha

Pour in the fish stock and the chicha de jora, bring to a boil, then lower the heat and simmer for 10 minutes. Season with salt and pepper to taste.

• all of the stock the fish stock from step 1
• 120 ml chicha de jora
• to taste salt and black pepper

✅ C'est prêt quand : soup is fragrant and the flavors have melded

Cook the seafood in order

Keep the pot at a gentle simmer over medium-low heat. Add the fish chunks and simmer for 3 minutes, then add the squid and shrimp and cook 2 minutes more. Add the mussels and clams, cover and cook 3 minutes more until the shells open.

• 400 g fish fillet
• 250 g squid
• 250 g shrimp
• 300 g mussels
• 300 g clams

✅ C'est prêt quand : shells have opened and the fish is opaque and cooked through; discard any unopened shellfish

Finish and serve

Stir in most of the chopped cilantro and adjust the salt to taste. Ladle into deep bowls, top with a sprig of yuyo or extra cilantro, and serve at once with lime wedges.

• most of 1 small bunch cilantro
• to taste salt
• 1 lime, in wedges
• 4 yuyo or cilantro sprigs