World Flavors Cookbook

Parihuela

A spicy and robust Peruvian seafood bouillabaisse, featuring a wide array of Pacific fish and shellfish in a thick chili-wine broth.

Cuisine: Peru

Ingredients

• Assorted seafood: fish chunks, shrimp, mussels, calamari, crab
• 1 onion, diced
• 2 tbsp aji panca paste
• 1 cup white wine
• Fish stock
• Ginger and cilantro
• Lime juice

Instructions

1. Sauté onion, garlic, and aji panca. Add ginger and cilantro stalks.
2. Pour in white wine and fish stock. Bring to a boil.
3. Add the toughest seafood first (crab, mussels), then the fish and shrimp.
4. Simmer for 10 minutes until all seafood is cooked.
5. Finish with fresh cilantro and a squeeze of lime.