Parihuela (Peruvian Mixed Seafood Soup)
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Ingredients
- 300 g white fish fillets (such as pollock)
- 250 g raw tiger prawns, peeled
- 200 g cleaned squid rings
- 3 ripe tomatoes
- 1 red pepper
- 1 red chilli, finely chopped
- 1 onion, finely chopped
- 4 garlic cloves
- 900 ml fish stock
- 2 tbsp fresh coriander, chopped
- 1 lime, juiced
Nutrition (per serving)
- Calories
- 215 kcal
- Protein
- 35.4 g
- Carbohydrate
- 11.8 g
- of which sugars
- 6.5 g
- Fat
- 2.3 g
- of which saturates
- 0.6 g
- Fibre
- 2.9 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a splash of oil in a large pan and cook the onion, garlic, red pepper and red chilli for 7 minutes until softened.
- 2
Add the tomatoes and cook for 4 minutes, until they break down.
- 3
Pour in the fish stock and bring to a simmer.
- 4
Cut the fish into chunks and add it with the prawns and squid rings. Simmer gently for 6-8 minutes, until everything is cooked through and the fish flakes easily.
- 5
Stir in the lime juice and fresh coriander, then ladle into bowls.
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