Peruvian Parihuela Seafood Soup with Aji Panca

What you need

• 250 g (9 oz) large shrimp, in the shell, heads on if possible
• 300 g (10 oz) firm white fish fillet, such as sea bass or halibut
• 200 g (7 oz) cleaned squid
• 12 mussels
• 1 stalk celery
• 1 bunch fresh parsley
• 1.5 l (6 cups) water
• 4 tbsp vegetable oil
• 1 red onion, large, finely chopped
• 4 cloves garlic, minced
• 2 tbsp aji panca paste
• 2 tbsp aji amarillo paste
• 2 tbsp tomato paste
• 1/2 tsp ground cumin
• 1 tsp fresh ginger, grated
• 2 ripe tomatoes, peeled and chopped
• 250 ml (1 cup) dry white wine
• 1 lime, juiced
• 1 handful fresh cilantro, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Peel the shrimp, keeping the shells and heads. Refrigerate the shrimp meat.

2. 2

   Heat 1 tbsp of the oil in a large pot. Fry the shrimp shells and heads until pink and fragrant, about 3 min.

3. 3

   Add the water, celery and a few parsley stems. Simmer for 25 min, then strain. Keep about 1.2 l of stock.

4. 4

   Cut the fish into 4 cm (1 1/2 in) pieces and the squid into rings 1.5 cm (1/2 in) wide. Scrub the mussels, pull off the beards, and discard any that stay open when tapped.

5. 5

   Heat the remaining 3 tbsp oil in a wide, heavy pot over medium heat. Cook the onion until soft, about 5 min. Add the garlic and cook 1 min.

6. 6

   Stir in the aji panca paste, aji amarillo paste, tomato paste, cumin and ginger. Fry, stirring, until darker and the oil separates, about 3 min.

7. 7

   Add the tomatoes and cook until jammy, about 5 min.

8. 8

   Pour in the wine and simmer until reduced by half, about 5 min.

9. 9

   Add the strained stock and simmer for 10 min. Season with salt and pepper.

10. 10

    Add the mussels, cover and cook until they open, about 3 min. Discard any that stay shut.

11. 11

    Add the fish, squid and shrimp. Simmer gently until the fish turns opaque and flakes and the shrimp are pink, 4-5 min.

12. 12

    Take the pot off the heat and stir in the lime juice. Ladle into bowls and top with the cilantro and chopped parsley leaves.

Imported from comida-peruana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.