Recipe
Peruvian Seafood Parihuela
Hot, briny and powerful, with fish and seafood in a red ají panca broth. Chicha de jora rounds the base without hiding the taste of the sea, while yuca gives each bowl substance. Just thick enough, steaming and full of coastal character.
What you need
Ingredients
- 0.5 cupCulantro
- 600 gFish
- 0.5 tspGround Black Pepper
- 2 tspChuño Potato Starch Flour
- 500 gWhite cassava root
Per serving
Nutrition
- kcal
- 630
- fat g
- 16.52
- carbs g
- 61.94
- fiber g
- 7.26
- protein g
- 62.85