Fish & seafood
Parihuela Seafood Stew
Intense fish and seafood broth with chili and lime.
Gluten-free
Ingredients
- 400 g fish, in chunks
- 200 g mussels
- 200 g squid rings
- 8 prawns
- 1 onion
- 3 garlic cloves
- 2 tablespoons ají panca paste
- 1 tablespoon ají amarillo paste
- 2 tomatoes
- 30 g oil
- 900 g fish broth
- A splash of pisco
- Cilantro, lime, salt and pepper
Step-by-step
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- Put the onion, garlic and tomato in the mixing bowl and chop 4 sec/speed 5. Scrape down with the spatula.
- Add the oil, ají panca and ají amarillo. Sauté 7 min/120°C/speed 1.
- Add the fish broth and pisco. Cook 8 min/100°C/speed 1.
- Add the squid and mussels. Cook 5 min/100°C/reverse/spoon speed.
- Add the fish and prawns. Cook 6 min/95°C/reverse/spoon speed.
- Adjust the salt and pepper. Serve with chopped cilantro and lime to taste.
Tips
- Use broth made from fish heads for more flavor.
- Squeeze the lime only when serving, never during cooking.
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