The fish parihuela is one of the most consumed soups both in winter and in summer. It is made with fish, fan shells, choros and crab sometimes also accompanied by Serrana Canchita. But this traditional dish has a particular history, many years ago the fishermen of Callao carried the fishing of the day in
| 🚻 2 Diners | 🕘 1H 30m | 🍵 Diping Very Low | 🤯 |
| Ingredients to make fish parihuela: |
| 1 tablespoon dessert of chili paste pancan 1 tablespoon of yellow pepper paste 1 tablespoon of garlic pasta 1 liter of fish chilcano 1 branch of corner 2 fish fillets 2 choros 3 fan shells 1 pinch of cumin ½ cup of chicha de jora 1 crab jumbo or 2 medium crabs 1 tablespoon Tomato pasta dessert |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make fish parihuela:
1. To start making the fish parihuela recipe, you must first cut the onion into small squares for dressing.
2. Wash the crab with plenty of water and remove the guts inside. Reserve in the refrigerator.
3. Wash the choritos with plenty of water removing the sand that is outside. To open the choros place water in a pan and cover over low heat. After a few minutes when they are open, remove the interior and reserve.
4. Clean the fan shells and remove with the help of a spoon.
5. In a median pot, incorporate the onion and sauté with a jet of oil over low heat.
Trick: It is recommended to add a pinch of salt to expedite the dehydrated process.
6. Add a tablespoon of yellow pepper paste, panca and a pinch of cumin. Move all the ingredients with the help of a spoon. After a few minutes add the tomato paste, and if you do not have tomato paste you can add a tomato cut into small squares. You must also incorporate half a cup of Jora chicha.
7. Place the crab and the liter of Chilcano, cook approximately 15 minutes. If the Chilcano does not have salt you can add it. The seafood parihuela is almost ready!
Trick: It is recommended to add a culantro branch in the soup.
8. Dilute a spoonful of cornstarch in cold water and add the cornstarch to the thread-shaped soup, move with a spoon to avoid lumps.
9. When the soup is diluted and no lumps are found, add the choros, fan shells and fish, calculate approximately 5-7 minutes. It is important to control the time, since the seafood are cooked very fast.
10. The hot Peruvian parihuela serves. Ready and eat! What do you think of the Peruvian fish casserole? Leave us in the comments your opinion.
