Recipe
Northern Peruvian Seafood Parihuela
Rockfish collagen melts into the strength of ají panca and the lively acidity of northern chicha de jora. This is the essence of the Peruvian sea: a dense, comforting broth that brings you back to life. Serve it steaming hot and feel the coast in every spoonful.
What you need
Ingredients
- 1.6 lFish Stock
- 8 unitMussel
- 2 unitYellow Chili Pepper
- 1.5 tbspMirasol Chili Pepper Paste
- 2.5 tbspVegetable Oil
Per serving
Nutrition
- kcal
- 655
- fat g
- 14.77
- carbs g
- 63.34
- fiber g
- 7.99
- protein g
- 66.34