A deep red seafood broth born on Peru’s coast. Bold, gently spicy, and steaming hot, it brings tender fish and juicy shellfish together in a concentrated broth made for spooning to the very last drop.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the fish into large pieces and keep it chilled with the mixed seafood. Clean the crab, check the fish carcass and remove any remaining gills or viscera, seed and finely chop the yellow chili, then chop the red onion, tomato, and cilantro. Have everything ready before starting the broth.
Reserve a small amount of the water cold for dissolving the chuño later. Place the fish carcass in a large pot with the remaining water and bring it to a gentle boil. Skim off any foam and cook for 25 minutes at a quiet simmer, until the liquid smells deeply of fish and has gained body. Strain the broth into a medium pot without crushing the bones, then discard the solids.
Dry the large pot, heat the oil, and cook the red onion for 5 minutes, until soft and translucent. Add the garlic, ají panca paste, yellow chili, tomato, cumin, oregano, black pepper, and half the salt; cook for 6 to 8 minutes, stirring, until the aderezo is red, thick, and glossy with no raw-chile aroma. Pour in the chicha de jora and boil for 2 minutes, scraping the bottom, until the harsh alcoholic aroma fades.
Pour the strained broth into the aderezo and bring it to a boil. Add the crab and cook for 8 minutes at a moderate boil, until it changes color and the broth develops a deeper seafood aroma; then add the fish and another quarter of the salt. Cook for 4 minutes with minimal stirring, until the fish is opaque outside but still juicy.
In a bowl, dissolve the chuño flour with the reserved cold water until smooth. Pour it in gradually and boil for 1 minute, until the broth gains just a little body while remaining clearly soup-like. Add the mixed seafood and cook for 2 to 3 minutes, only until firm and juicy; remove from the heat as soon as it reaches that point.
Turn off the heat and stir in the lime juice, cilantro, and remaining salt. Taste the broth and serve immediately, piping hot. If the broth is red and lightly thickened, the fish is still juicy, and the seafood keeps its bite, the parihuela is right where it should be. Done! 🥘
