11 Rich Parihuela Soup Recipes That Warm With Seafood Depth

Parihuela soup is the ultimate comfort food that warms the heart and soul. Bursting with rich seafood flavors, it’s a dish that never fails to bring a smile. Whether you love the classic combination of shrimp and fish or prefer a unique touch with coconut milk or zesty lime, there’s a version to suit every taste. These 11 delicious recipes are sure to inspire your next culinary adventure. Let’s explore these hearty and flavorful options that are perfect for any occasion.

Classic Parihuela Soup With Mixed Seafood

Parihuela soup is a traditional Peruvian dish that embodies the essence of the sea through its rich flavors and aromatic ingredients. This classic version features a harmonious blend of various seafood, such as fish, shrimp, and calamari, all simmered in a savory broth infused with spices and herbs. The result is a hearty and comforting soup that can warm the soul, making it perfect for gatherings or special occasions.

To truly appreciate the depth of this dish, it’s essential to use fresh seafood and quality ingredients. The robust flavors of the broth, combined with the tender seafood, create a delightful experience for the palate. This recipe serves 4-6 people, making it an ideal choice for family dinners or when entertaining guests.

Ingredients

• 1 lb mixed seafood (shrimp, calamari, fish fillets, mussels)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 red bell pepper, sliced
• 1 tablespoon aji amarillo paste (or any chili paste)
• 6 cups fish stock or water
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Seafood: Clean and rinse the mixed seafood under cold running water. Pat them dry with paper towels and set aside. If using whole fish, make sure to fillet and remove bones as necessary.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Vegetables: Incorporate the diced tomatoes and sliced red bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the tomatoes break down into a sauce.
4. Spice It Up: Mix in the aji amarillo paste, ground cumin, and smoked paprika. Stir well to combine and let the spices cook with the vegetables for about 2 minutes to enhance their flavors.
5. Create the Broth: Pour in the fish stock or water, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.
6. Add the Seafood: Carefully add the mixed seafood to the pot, stirring gently to incorporate. Season with salt and pepper to taste. Cook for another 5-10 minutes, or until the seafood is cooked through and tender.
7. Finish and Serve: Remove the soup from heat. Ladle the parihuela soup into bowls and garnish generously with fresh cilantro. Serve with lime wedges on the side for an extra splash of freshness.

Extra Tips

For an even richer flavor, consider adding a splash of white wine to the broth during the cooking process. Additionally, using homemade fish stock will elevate the dish, but store-bought stock works well if you’re short on time.

Feel free to customize the seafood selection based on what’s available or your personal preferences, and don’t shy away from adding extra herbs for more depth in flavor. Enjoy your cooking adventure with this delightful parihuela soup!

Spicy Parihuela Soup With Shrimp and Fish

Parihuela soup is a vibrant and hearty dish that reflects the rich culinary traditions of Peru. This spicy seafood soup combines an array of flavors and textures, featuring succulent shrimp and tender pieces of fish simmered in a fragrant broth. The balance of spices, coupled with the freshness of the seafood, makes this dish a delightful option for those who enjoy an adventurous and zesty meal.

Perfect for gatherings or a cozy family dinner, this recipe will transport you straight to the coastal regions of Peru.

In this recipe, we’ll guide you through the process of creating a delicious Spicy Parihuela Soup with Shrimp and Fish, serving 4-6 people. The key to a successful parihuela lies in the quality of the seafood and the depth of flavor in the broth. With the right approach and a few essential ingredients, you’ll be able to whip up this comforting soup that’s sure to impress your family and friends.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb firm white fish (such as cod or tilapia), cut into chunks
• 4 cups fish stock or water
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 medium red bell pepper, chopped
• 1-2 fresh aji amarillo peppers, chopped (or substitute with jalapeños)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup cilantro, chopped
• 2 tablespoons olive oil
• Salt to taste
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Next, stir in the minced garlic and cook for an additional minute until fragrant.

2. Build the Flavor: Add the chopped tomatoes and red bell pepper to the pot. Cook for about 5 minutes, allowing the vegetables to soften. This step creates a flavorful base for your soup.

3. Add the Spices: Sprinkle the ground cumin, paprika, black pepper, and cayenne pepper over the sautéed vegetables. Stir well to combine and let the spices cook for another 2 minutes, which will help to release their essential oils and flavors.

4. Incorporate the Broth: Pour in the fish stock (or water) and bring the mixture to a simmer. Allow it to cook for about 10 minutes to let the flavors meld together.

5. Add the Seafood: Gently add the shrimp and fish pieces to the pot. Cook for another 5-7 minutes, or until the shrimp are pink and opaque, and the fish is cooked through.

Be careful not to overcook the seafood, as it can become rubbery.

6. Final Touches: Stir in the chopped cilantro and season the soup with salt to taste. If desired, add more cayenne or hot pepper for extra heat.

7. Serve: Ladle the soup into bowls and serve with lime wedges on the side. Squeezing fresh lime juice over the soup just before eating enhances the flavors beautifully.

Extra Tips:

When preparing Spicy Parihuela Soup, using fresh seafood is key to achieving a delightful taste.

If you can’t find aji amarillo peppers, jalapeños are a suitable substitute, but they’ll impart a slightly different flavor. For a richer broth, consider adding a splash of white wine or a few drops of fish sauce during the simmering stage.

Additionally, you can customize the soup by including other seafood such as squid or mussels, depending on your preference. Enjoy your culinary journey to Peru!

Coconut Milk Parihuela Soup

Coconut Milk Parihuela Soup is a delightful twist on the traditional Peruvian seafood dish known for its rich flavors and comforting warmth. This unique recipe combines the natural sweetness of coconut milk with fresh seafood, creating a creamy and aromatic soup that will transport you straight to the coastal shores of Peru. The balance of spices and herbs enhances the flavor profile, making it not only satisfying but also a feast for the senses.

When preparing Coconut Milk Parihuela Soup, it’s essential to use fresh ingredients to achieve the best results. This soup is perfect for sharing with family and friends, making it an ideal choice for gatherings or special occasions. The combination of shrimp, fish, and other seafood in the creamy broth is sure to impress, while the vibrant herbs and spices add depth to every spoonful.

Ingredients (serving size: 4-6 people):

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets (such as tilapia or cod), cut into chunks
• 1 can (13.5 oz) coconut milk
• 4 cups seafood stock or fish broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 medium tomato, diced
• 1 bell pepper, diced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• 2 tbsp olive oil

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables: Incorporate the diced tomato and bell pepper into the pot. Cook for about 3-4 minutes, allowing the vegetables to soften and release their juices.
3. Season the Base: Sprinkle in the paprika, cumin, and chili powder. Stir well to coat the vegetables with the spices. Season with salt and pepper to taste. Let it cook for another 2 minutes to develop the flavors.
4. Pour in the Broth: Add the seafood stock or fish broth to the pot, bringing the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld together.
5. Add Coconut Milk: Once the broth is simmering, stir in the coconut milk. This will create a creamy texture for your soup. Let it simmer for an additional 5 minutes.
6. Incorporate Seafood: Carefully add the shrimp and fish chunks to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque. Be cautious not to overcook the seafood, as it can become tough.
7. Final Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Once done, remove from heat and ladle the soup into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Extra Tips:

When making Coconut Milk Parihuela Soup, feel free to customize the seafood according to your preferences or what’s available. You can add clams, mussels, or squid for an even more diverse flavor profile.

Additionally, if you prefer a spicier kick, consider adding diced jalapeños or a few dashes of hot sauce. Serve the soup with crusty bread or over a bed of rice for a heartier meal. Enjoy experimenting with different toppings and side dishes to make this dish your own!

Parihuela Soup With a Twist of Lime

Parihuela soup is a traditional Peruvian seafood soup that boasts a rich and flavorful broth infused with a delightful medley of spices and fresh ingredients. This variation of the classic dish incorporates a vibrant twist of lime, which adds a revitalizing zing and elevates the overall flavor profile.

The combination of succulent seafood, aromatic herbs, and zesty lime creates a satisfying and hearty meal that’s perfect for any occasion, whether it be a cozy family dinner or a gathering with friends. This soup not only provides a warm and comforting experience but also highlights the incredible bounty of the ocean, making it a cherished dish in coastal regions of Peru.

With the addition of lime, the soup becomes even more stimulating, balancing the richness of the seafood and enhancing the natural flavors. Whether you’re a seafood lover or simply looking to try something new, this Parihuela Soup With a Twist of Lime is sure to impress.

Ingredients (Serves 4-6)

• 1 lb of mixed seafood (shrimp, squid, mussels, and fish)
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, chopped
• 2 medium tomatoes, diced
• 4 cups of fish stock or water
• 1 cup of cilantro, chopped
• 2 tablespoons of olive oil
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• Salt and pepper to taste
• Juice of 2 limes
• Lime wedges for garnish

Cooking Instructions

1. Prepare the Ingredients: Start by cleaning and cutting the seafood into bite-sized pieces. Chop the onion, garlic, red bell pepper, and tomatoes, and set them aside. This step guarantees that you have everything ready for the cooking process, which helps in achieving a smooth workflow in the kitchen.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes until fragrant. This step builds a flavorful base for the soup.
3. Add the Tomatoes and Spices: Stir in the diced tomatoes, paprika, cumin, salt, and pepper. Cook for about 5 minutes, allowing the tomatoes to break down and the spices to bloom. This enhances the overall depth of flavor in the soup.
4. Pour in the Stock: Add the fish stock (or water) to the pot, bringing the mixture to a simmer. Allow it to cook for 10 minutes, letting the flavors meld together beautifully. The stock is essential as it forms the soul of the soup.
5. Incorporate the Seafood: Once the broth is simmering, add the mixed seafood to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood, as it can become rubbery.
6. Finish with Lime and Cilantro: Stir in the lime juice and chopped cilantro just before serving. This final touch brightens the soup and adds a fresh, zesty element that complements the seafood perfectly.
7. Serve and Garnish: Ladle the soup into bowls and garnish with lime wedges. Serve immediately while hot, allowing each guest to squeeze fresh lime juice over their serving for an extra burst of flavor.

Extra Tips

When cooking Parihuela Soup, it’s important to use fresh, high-quality seafood for the best results. If you’re using frozen seafood, confirm it’s properly thawed to maintain texture.

Additionally, feel free to customize the soup by adding your favorite seafood or adjusting the spice levels to suit your taste preferences. Pairing the soup with crusty bread or a side salad can also enhance the meal experience. Enjoy your culinary adventure with this delicious twist on classic Parihuela!

Vegetarian-Friendly Parihuela Inspired Soup

Parihuela is a traditional Peruvian seafood soup, often celebrated for its rich flavors and hearty ingredients. However, this vegetarian-friendly version offers a delicious alternative that captures the essence of the original dish without any animal products. By using a medley of vegetables, herbs, and spices, this soup provides a comforting and satisfying meal that’s perfect for any occasion.

The combination of fresh vegetables with a flavorful broth creates a nourishing dish that can be enjoyed by everyone, regardless of dietary preferences. This Vegetarian-Friendly Parihuela Inspired Soup isn’t only vibrant and delicious but also easy to prepare. It can be served as a starter or a main dish, making it versatile for family dinners or gatherings.

The warmth of the spices combined with the freshness of the herbs brings a tantalizing aroma and taste that will delight the senses. Follow this recipe to create a wholesome dish that embodies the spirit of parihuela while keeping it plant-based.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 1 medium tomato, chopped
• 1 cup green beans, trimmed and cut into pieces
• 1 cup kale or spinach, chopped
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Lime wedges for serving

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds the flavor base for your soup.
2. Add Vegetables: Stir in the diced carrots, red bell pepper, and zucchini. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften. This allows the vegetables to release their natural sweetness, enhancing the overall flavor of the soup.
3. Season the Mixture: Sprinkle in the smoked paprika, ground cumin, and dried oregano. Stir to coat the vegetables evenly with the spices, cooking for another minute to toast the spices and deepen their flavor.
4. Pour in the Broth: Add the vegetable broth and chopped tomato to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer, allowing the soup to cook for 10 minutes. This step guarantees that all the flavors meld together beautifully.
5. Incorporate Remaining Vegetables: Add the corn kernels and green beans to the pot. Continue to simmer for another 5-7 minutes, or until the green beans are tender but still vibrant. This adds texture and color to the soup.
6. Finish with Greens: Stir in the chopped kale or spinach, cooking for an additional 2-3 minutes until the greens are wilted. This final addition boosts nutritional value and adds fresh, vibrant notes to the dish.
7. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnishing with fresh cilantro or parsley and serving with lime wedges on the side for an extra zesty kick.

Extra Tips:

To enhance the flavor of your Vegetarian-Friendly Parihuela Inspired Soup, consider adding a splash of soy sauce or tamari for depth. You can also experiment with different vegetables according to what’s in season or what you have on hand.

For added richness, a tablespoon of nutritional yeast can be stirred in for a cheesy flavor without dairy. This soup can be made in advance and stored in the refrigerator for up to three days, making it a fantastic option for meal prep!

Parihuela Soup With Crab and Choclo

Parihuela soup is a traditional Peruvian dish that showcases the rich flavors of the sea, making it a delightful treat for seafood lovers. This particular version, featuring crab and choclo (Peruvian corn), is a hearty and nourishing meal that’s perfect for gatherings or special occasions. The combination of fresh crab, aromatic spices, and sweet corn creates a comforting bowl of goodness that warms the soul.

Cooking parihuela soup can be an enjoyable experience, as it allows you to explore the vibrant flavors of Peruvian cuisine. The use of fresh ingredients, along with the right blend of herbs and spices, is key to achieving the authentic taste of this beloved dish. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you step by step toward creating a delicious parihuela soup that will impress your family and friends.

Ingredients (Serves 4-6):

• 2 medium-sized crabs, cleaned and cut into pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon aji amarillo paste (or any hot pepper paste)
• 4 cups seafood broth (or fish stock)
• 1 cup diced tomatoes
• 2 cups choclo (Peruvian corn), or sweet corn kernels
• 1 cup diced potatoes
• 1 bay leaf
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Crabs: Start by cleaning the crabs under running water. Cut them into quarters or halves, depending on their size. This will help the meat cook evenly and allow the flavors to infuse the broth. Set the cleaned crab pieces aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, approximately 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant. This step builds a flavor base for the soup.
3. Add Spices and Broth: Sprinkle in the paprika, cumin, and aji amarillo paste, stirring well to combine. Cook for about 2 minutes to release the spices’ aromas. Next, pour in the seafood broth and bring the mixture to a gentle boil. This will create the flavorful liquid that will cook the crab and vegetables.
4. Incorporate Vegetables: Once the broth is boiling, add the diced tomatoes, choclo, diced potatoes, and bay leaf. Reduce the heat to a simmer and cook for about 15 minutes, allowing the potatoes to soften and the flavors to meld together.
5. Add the Crab: Gently add the crab pieces to the pot and season with salt and pepper. Simmer for another 10-15 minutes until the crab is cooked through and the meat is tender. Be careful not to overcook the crab, as it can become tough.
6. Serve the Soup: Remove the bay leaf and taste the soup, adjusting the seasoning as needed. Ladle the parihuela soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a zesty kick.

Extra Tips: For an even richer flavor, consider adding a splash of white wine to the broth while it simmers. This can enhance the overall taste of the soup. Additionally, using homemade seafood broth will elevate the dish. Feel free to adjust the spice level by adding more or less aji amarillo paste according to your preference. Enjoy your parihuela soup with crusty bread for a complete meal!

Creamy Parihuela Soup With Squid

Creamy Parihuela Soup with Squid is a delightful twist on the traditional Peruvian seafood soup. This rich and flavorful dish combines the sweetness of fresh squid with a creamy broth that’s both comforting and satisfying. The addition of aromatic herbs and spices elevates the dish, making it perfect for a cozy family dinner or an impressive meal for guests.

The soup not only provides a burst of flavors but also showcases the vibrant culinary heritage of Peru. To create this luscious soup, you’ll be utilizing a blend of fresh ingredients that come together harmoniously. The creamy base is achieved through a combination of coconut milk and seafood stock, creating a luscious texture that envelops the tender squid.

Each spoonful transports you to a seaside paradise, accentuating the freshness of the sea while providing a hearty meal. With its delightful aroma and vibrant presentation, Creamy Parihuela Soup with Squid is sure to become a favorite in your household.

Ingredients (Serving Size: 4-6 people)

• 1 lb fresh squid, cleaned and sliced into rings
• 1 cup coconut milk
• 4 cups seafood stock
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Squid: Rinse the squid under cold water and slice it into rings. Make sure to remove any remaining innards and beak if not already done. Set aside in a bowl.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes until fragrant.
3. Add Spices: Stir in the paprika, cumin, and dried oregano to the sautéed vegetables. Cook for 1-2 minutes, allowing the spices to bloom and infuse the oil with their flavors.
4. Incorporate the Liquids: Pour in the seafood stock and coconut milk, stirring well to combine everything. Bring the mixture to a gentle simmer.
5. Cook the Squid: Once the soup is simmering, add the prepared squid rings. Cook for about 5-7 minutes, or until the squid is tender and opaque. Be careful not to overcook, as squid can become rubbery.
6. Season and Garnish: Taste the soup and season with salt and pepper as needed. Once seasoned, remove the pot from heat and ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips

When preparing Creamy Parihuela Soup with Squid, it’s crucial to use fresh squid for the best flavor and texture. If you can’t find fresh squid, frozen squid can work as a substitute, but be sure to thaw it properly.

For added depth of flavor, consider incorporating other seafood such as shrimp or mussels. Adjust the thickness of the soup by varying the amount of coconut milk and seafood stock according to your preference. Finally, serving the soup with a squeeze of fresh lime juice enhances the dish’s brightness and complements the rich flavors beautifully.

Cilantro Infused Parihuela Soup

Cilantro Infused Parihuela Soup is a delightful Peruvian seafood dish that combines the freshness of the ocean with the aromatic essence of cilantro. This hearty soup is perfect for those who appreciate the bold flavors of seafood and the fragrant notes of herbs.

With a variety of seafood such as shrimp, fish, and mussels, this dish isn’t only delicious but also packed with nutrients. The addition of cilantro brings a vibrant green color and a revitalizing taste that elevates the overall flavor profile.

Preparing Cilantro Infused Parihuela Soup is an enjoyable culinary adventure that can bring friends and family together around the dining table. The recipe emphasizes the importance of using fresh ingredients to achieve the best results.

With an array of spices and the right cooking techniques, you’ll create a comforting bowl of soup that warms the soul and tantalizes the taste buds. Gather your ingredients, and let’s plunge into this flavorful journey!

Ingredients (Serves 4-6):

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or tilapia), cut into chunks
• 1 lb mussels, cleaned and debearded
• 4 cups seafood stock or fish broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 bunch of fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lime
• Optional: sliced jalapeños for heat

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables and Spices: Once the onions and garlic are ready, add the diced tomato, red bell pepper, corn, cumin, and paprika into the pot. Season with salt and pepper. Stir everything together and let it cook for about 3-4 minutes until the vegetables begin to soften.
3. Incorporate the Broth: Pour in the seafood stock or fish broth, and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Allow the broth to cook for about 10 minutes to meld the flavors together.
4. Add the Seafood: Carefully add the shrimp, fish chunks, and mussels to the pot. Stir gently to verify all the seafood is submerged in the broth. Cover the pot and let it simmer for 5-7 minutes, or until the mussels have opened and the shrimp are pink and opaque.
5. Finish with Cilantro and Lime: Once the seafood is cooked, remove the pot from heat. Stir in the chopped cilantro and lime juice. Taste the soup and adjust seasoning if necessary.
6. Serve and Enjoy: Ladle the soup into bowls, garnishing with additional cilantro if desired. Serve hot, and enjoy this aromatic Cilantro Infused Parihuela Soup with crusty bread or rice on the side.

Extra Tips:

For an extra depth of flavor, consider adding a splash of white wine to the broth while cooking the vegetables. This will enhance the overall taste of the soup.

Additionally, feel free to customize the seafood based on your preferences; adding scallops or calamari can provide unique textures. Finally, if you like a little heat, don’t hesitate to toss in some sliced jalapeños during the sautéing process or as a garnish. Enjoy your cooking experience!

Hearty Parihuela Soup With Clams

Parihuela soup is a traditional Peruvian dish that brings together the rich flavors of the sea, making it a beloved choice for seafood enthusiasts. This hearty soup is a warming delight, combining the briny essence of clams with a medley of spices and vegetables. Perfect as a comforting meal for family gatherings or a cozy dinner, Hearty Parihuela Soup offers a taste of coastal Peru right in your kitchen.

With its vibrant colors and aromatic appeal, this dish not only nourishes the body but also soothes the soul. To make a truly authentic Parihuela, it’s crucial to use fresh ingredients that highlight the natural flavors of the seafood. The combination of garlic, cilantro, and a splash of lime juice adds an exhilarating freshness to the soup.

With clams as the star of the show, this dish is sure to impress your guests and family alike. Grab your apron, and let’s commence on a culinary journey to Peru with this delightful Hearty Parihuela Soup With Clams.

Ingredients (serving size: 4-6 people)

• 1 lb fresh clams, cleaned
• 1 lb fish fillets (such as tilapia or cod), cut into pieces
• 4 cups fish stock or water
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium tomato, diced
• 1 medium carrot, sliced
• 1 small bell pepper, chopped
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt to taste
• Olive oil for sautéing

Cooking Instructions

1. Prepare the Clams: Begin by thoroughly cleaning the clams under cold running water to remove any sand or grit. Soak them in salted water for about 30 minutes, then rinse again. This step guarantees that your soup isn’t gritty.
2. Sauté Vegetables: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes. This forms the aromatic base of your soup.
3. Add Vegetables: Stir in the diced tomato, sliced carrot, and chopped bell pepper. Cook for an additional 5-7 minutes until the vegetables soften. This step will enhance the flavor profile of the soup and add depth.
4. Incorporate Spices: Sprinkle in the paprika, cumin, black pepper, and red pepper flakes (if using). Stir well to combine the spices with the vegetables, allowing them to cook for another minute to release their aromas.
5. Add Stock and Clams: Pour in the fish stock (or water) and bring the mixture to a boil. Once boiling, add the cleaned clams to the pot. Cover and simmer for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed, as they may not be safe to eat.
6. Add Fish: Gently add the fish fillets to the pot, cooking for an additional 5-10 minutes until the fish is opaque and cooked through. Be careful not to overcook the fish, as it can become tough.
7. Finish with Lime and Cilantro: Once everything is cooked, stir in the chopped cilantro and lime juice. Season with salt to taste. Let the soup sit for a couple of minutes before serving to allow the flavors to meld.

Extra Tips

For an even richer flavor, consider using a combination of different seafood, such as shrimp or squid, in addition to clams. You can also enhance the broth by simmering fish bones with the stock for a few hours before straining.

Don’t hesitate to adjust the spice level to your personal preference, and serve the soup with additional lime wedges and fresh cilantro on the side for a bright finish. Enjoy your culinary adventure with this delightful Hearty Parihuela Soup With Clams!

Traditional Parihuela Soup With Fresh Herbs

Parihuela soup is a traditional Peruvian seafood dish that embodies the vibrant flavors of the coastal regions. This hearty and aromatic soup is made with a medley of fresh seafood, such as fish, shrimp, and squid, cooked in a rich broth flavored with spices, herbs, and vegetables. The addition of fresh herbs not only enhances the flavor but also adds a revitalizing touch that makes this dish truly special.

Whether served as a comforting meal on a chilly evening or as a festive dish for gatherings, parihuela soup is sure to impress with its delightful taste and colorful presentation.

Making traditional parihuela soup is an adventure in itself, as it involves a variety of ingredients that come together to create a harmonious blend of flavors. The key to a successful parihuela is using the freshest seafood available and a well-prepared broth that serves as the foundation of the dish.

Don’t rush the cooking process, as allowing the ingredients to meld together will result in a more flavorful soup that your family and friends will love.

Ingredients (Serving Size: 4-6 People):

• 1 lb firm white fish (such as tilapia or sea bass), cut into chunks
• 1 lb shrimp, peeled and deveined
• 1 lb squid, cleaned and sliced into rings
• 6 cups fish stock or water
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 small red pepper, chopped
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon salt (to taste)
• 1 tablespoon olive oil
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Broth: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and aromatic, about 5 minutes. This step builds the flavor foundation for your soup.
2. Add the Vegetables: Stir in the diced tomatoes and chopped red pepper. Cook for another 5 minutes, allowing the vegetables to soften and release their juices. This will create a rich base for the seafood.
3. Incorporate Spices: Sprinkle in the paprika, cumin, black pepper, and salt. Stir well to combine the spices with the vegetables, cooking for an additional minute. This step enhances the flavor profile of the soup.
4. Add Liquid: Pour in the fish stock or water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes. This allows the flavors to meld together.
5. Add Seafood: Gently add the fish chunks, shrimp, and squid to the pot. Stir carefully to avoid breaking the fish apart. Simmer for about 5-7 minutes or until the seafood is cooked through and opaque. This is the vital step where the seafood becomes tender and flavorful.
6. Finish with Fresh Herbs: Stir in the chopped cilantro and parsley, mixing well. Allow the soup to simmer for an additional 2 minutes to infuse the fresh herbs into the broth. This final touch adds brightness and freshness to the dish.
7. Serve: Ladle the hot parihuela soup into bowls and serve with lime wedges on the side. Squeezing lime over the soup enhances the flavors and adds a delightful zing.

Extra Tips: When preparing parihuela soup, it’s important to use the freshest seafood possible to guarantee the best flavor and texture. If you can’t find certain types of seafood, feel free to substitute with your favorites.

Additionally, you can adjust the spice levels according to your preference; adding a dash of hot sauce or fresh chili can give it an extra kick. Finally, let the soup sit for a few minutes after cooking to allow the flavors to deepen even further before serving. Enjoy your delicious bowl of parihuela soup!

Quick and Easy Parihuela Soup for Busy Days

Parihuela soup is a traditional Peruvian dish known for its rich, flavorful broth filled with an array of seafood, herbs, and spices. This quick and easy version is perfect for those busy days when you crave a hearty meal but don’t have hours to spend in the kitchen.

With a few simple ingredients and a straightforward cooking process, you can bring the taste of Peru to your table in no time. This version of parihuela soup captures the essence of the original recipe while saving you precious time.

Whether you’re looking to impress guests or simply enjoy a comforting bowl after a long day, this soup is sure to satisfy your cravings. With its vibrant flavors and wholesome ingredients, you’ll appreciate how quickly you can whip up this classic dish without compromising on taste.

Ingredients (Serves 4-6)

• 1 lb (450g) mixed seafood (shrimp, mussels, and squid)
• 4 cups fish or seafood stock
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.

This step builds the foundation of flavors in your soup.

2. Add the Tomatoes: Stir in the diced tomatoes, paprika, cumin, and oregano. Cook for another 2-3 minutes until the tomatoes soften and release their juices.

This will help create a rich and flavorful broth.

3. Incorporate the Potatoes: Add the diced potatoes to the pot along with the fish or seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.

The potatoes will help thicken the soup slightly while absorbing the flavors.

4. Add the Seafood: Once the potatoes are cooked, carefully add the mixed seafood to the pot. Cook for an additional 5-7 minutes, until the seafood is cooked through and opaque.

Be cautious not to overcook the seafood, as it can become rubbery.

5. Season and Serve: Taste the soup and season with salt and pepper as needed. Once everything is well combined and heated through, remove the pot from the heat.

Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve immediately for the best flavor.

Extra Tips

For an even quicker version of parihuela soup, consider using pre-cooked seafood or frozen mixed seafood, which can save you time on preparation.

Additionally, feel free to customize the recipe by adding other seafood options like crab or fish, or including vegetables such as bell peppers or corn for extra flavor and nutrition.

If you want a spicier kick, a dash of hot sauce or diced jalapeños can elevate the dish further. Enjoy your delicious and comforting parihuela soup!