Parihuela

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before heating the pot: cut the fish into large bite-size chunks so it will not break up in the stew, check the shrimp are fully deveined, scrub the clams and discard any that are cracked or do not close when tapped, dice the onion, mince the garlic, chop the tomato, and chop the cilantro. Season the fish and shrimp lightly with the lime juice, half the salt, and the black pepper; let them stand while you start the base.

   250 g firm white fish fillet, cut into large chunks180 g raw shrimp, peeled and deveined300 g fresh clams, scrubbed15 ml lime juice4 g sea salt1 g black pepper120 g red onion, finely diced12 g garlic, minced180 g tomato, peeled and finely chopped20 g cilantro leaves and tender stems, chopped
2. 2

   Heat the olive oil in a wide pot over medium heat. Add the onion and cook for 4-5 minutes until softened but not browned. Stir in the garlic, cumin, and smoked paprika for 30 seconds until fragrant, then add the ají amarillo paste and cook for 1 minute to fry out its raw taste.

   20 ml olive oil120 g red onion, finely diced12 g garlic, minced1 g ground cumin1 g smoked paprika30 g ají amarillo paste
3. 3

   Add the chopped tomato and the remaining salt. Cook for 5-6 minutes, stirring often, until the tomato breaks down into a thick, bright base and the oil begins to separate slightly at the edges; this concentration gives the stew its depth.

   180 g tomato, peeled and finely chopped4 g sea salt
4. 4

   Pour in the fish stock and bring to a brisk simmer. Cook for 8 minutes uncovered so the broth takes on the flavor of the ají base and reduces slightly.

   700 ml fish stock
5. 5

   Add the clams, cover the pot, and cook for 3-4 minutes, shaking the pot once or twice, until the clams begin to open. Remove the lid, add the fish pieces, and simmer gently for 3 minutes; keep the liquid at a gentle bubble so the fish stays intact.

   300 g fresh clams, scrubbed250 g firm white fish fillet, cut into large chunks
6. 6

   Add the shrimp and simmer for 2-3 minutes more, just until pink and opaque and the fish flakes easily. Discard any clams that have not opened. Taste the broth and adjust seasoning if needed.

   180 g raw shrimp, peeled and deveined300 g fresh clams, scrubbed
7. 7

   Turn off the heat and stir in most of the chopped cilantro, saving a little for the top. Let the parihuela rest for 2 minutes so the flavors settle, then ladle into warm bowls and finish with the remaining cilantro and lime wedges for squeezing at the table.

   20 g cilantro leaves and tender stems, chopped2 wedges lime wedges

Origin & History

Parihuela is a traditional Peruvian seafood stew associated especially with the coastal regions, where abundant fresh fish and shellfish shape everyday cooking. It is known for its restorative reputation and deeply flavored broth, often enriched with local chiles such as ají amarillo. The dish reflects the bold, layered seasoning that defines much of Peru’s coastal cuisine.