Parihuela — Peruvian fish and seafood soup
Parihuela is a coastal Peruvian soup known for a rich, often red broth of fish and assorted seafood. Lima’s marine cooking provides a well-documented context, but formulas vary with the available catch and the household or restaurant kitchen.
This pot uses firm white fish, raw shrimp and squid. These are not the only seafoods that appear in parihuela: other versions use mussels, crab and scallops. Keeping the mix focused allows each ingredient to cook at the right speed and makes the broth practical in a home saucepan.
Sautéing onion, tomato and ají panca builds body before stock goes in. Fish takes longer than peeled shrimp, while squid can become tough if simmered for too long. Add each component at the appropriate moment and use a thermometer on the largest fish cube.
