Parihuela Peruvian Seafood Stew

Go on a culinary adventure and head off to Peru to sample this authentic Parihuela Peruvian seafood stew. Finger licking good! Slow cook this stew in your favourite Chasseur dish.

Dexam recipe Peruvian Seafood Stew
PREP TIME 15 minutes COOK TIME 30 minutes MAKES 6

Ingredients

  • 2.5L fish stock
  • 16 mussels
  • 120ml of vegetable oil
  • 4 cloves of garlic
  • 2 onions diced
  • 8 small white fish fillets
  • 1 teaspoon of dried oregano
  • 250ml of white wine
  • 2 tablespoons of soy sauce
  • 2 tablespoons of chopped coriander
  • 2 tablespoons of chopped parsley
  • 400g of chopped tomatoes
  • 500g of prawns
  • 200g of scallops
  • 500g of squid, cut into rings
  • 2 chopped spring onions
  • 1 bay leaf
  • 2 tablespoons of red chilli paste
  • 1 tablespoon of smoky chilli paste
  • 3 tablespoons of yellow chilli paste
  • Lemon juice

Preparation method

  1. Start by using a medium sized saucepan and adding the fish stock to the pan before bringing to the boil. Add the mussels to the pan and cook for around 10 minutes before straining the stock and placing to the side.
  2. Using a large pan, place the pan on a medium heat before adding the garlic and the onions. Fry both ingredients until they have become soft before adding the fish and frying for a few moments.
  3. Add the tomato, chilli pastes, bay leaf and the oregano into the pan before seasoning with salt and pepper. Cook for around 5 minutes before adding the wine into the pan and bringing the pan to the boil. Leave the pan to simmer on a medium heat for around 5 minutes.
  4. Add the fish stock, soy sauce, coriander and parsley into the dish before leaving to simmer.
  5. When the dish has begun to simmer, add the prawns to the dish, waiting a few minutes before adding the scallops and then the mussels and squid. Season with salt and pepper.
  6. Serve with lemon juice and minced spring onion.