Peruvian Seafood Soup (Parihuela)
Parihuela Say it: pah-ree-WEH-lah
Parihuela is a bold Peruvian seafood soup from the coast, served hot for lunch and often shared at gatherings. Its deep red broth gets its color and gentle heat from ají panca and ají amarillo, while fish, shrimp, squid and mussels cook quickly in a fragrant tomato base. Lime and cilantro lift the briny seafood, and a splash of white wine adds brightness. It is hearty but fresh, the kind of soup Peruvians reach for when they want something warming, spicy and deeply savory.
Peruvian Seafood Soup (Parihuela)
Parihuela
Pronounced pah-ree-WEH-lah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the broth and base
For the seafood
Method
Pat the fish dry and season lightly with salt and pepper. Scrub the mussels and pull off any beards, discarding any that stay open when tapped. Peel and devein the shrimp, reserving the shells.
Heat the oil in a large heavy pot over medium heat. Add the onion and cook, stirring, until soft and translucent, 5 to 6 minutes. Add the garlic, ají panca, ají amarillo, rocoto, cumin, oregano and bay leaf and cook, stirring, until fragrant and the paste darkens slightly, 2 to 3 minutes.
Add the tomatoes and cook, stirring often, until they collapse and the mixture thickens into a loose sauce, 8 to 10 minutes. Pour in the fish stock and wine, add the reserved shrimp shells, and bring to a gentle simmer. Cook 10 minutes, then fish out and discard the shells and bay leaf.
Season the broth with salt and pepper, then slide in the fish and squid. Simmer gently, without boiling hard, until the fish is just opaque and the squid is tender, 4 to 5 minutes.
Add the mussels, cover the pot, and cook until the shells open, 4 to 5 minutes. Discard any mussels that remain closed.
Add the shrimp and cook until they turn pink and curl, 2 to 3 minutes. Do not overcook.
Turn off the heat and stir in the lime juice and cilantro. Taste and adjust salt and pepper. Serve hot with lime wedges.
Regional variants
On Peru’s northern coast, cooks add crab, scallops or black clams (conchas negras) when available. In Lima, a splash of beer sometimes replaces the white wine for a sharper, maltier broth.
Cook's notes
- Keep the broth at a bare simmer once the seafood goes in; hard boiling makes the fish and squid tough.
- Discard any mussels that are open before cooking or that stay closed after cooking.
- If using dried ají pastes, fry them briefly with the onion and garlic to bloom their flavor before adding the tomatoes.
Serve with
Lime wedges, crusty bread, and cold beer or chicha morada.
Make ahead and storage
The broth base can be made up to 1 day ahead and refrigerated; add the seafood when reheating. Leftovers keep 1 day in the fridge and are best reheated gently on the stove.
