Parihuela is a rich and hearty Peruvian soup that can be served as a meal.


Prep: 1 hour
Servings: 8


  • ½ coup of vegetable oil.
  • 4 crushed garlic cloves
  • 2 whole onions. Onions will need to be chopped.
  • 3 tomatoes. Tomatoes will need to be peeled, deseeded and chopped up.
  • 2-3 table spoons of soy sauce.
  • 2 table spoons of paprika.
  • 1 tablespoon of aji panca/sundried red chili paste
  • 3 tablespoons of aji mirasol/sundried yellow aji chili
  • 1 teaspoon of fresh oregano
  • 1 bay leaf
  • ¾ cup of white wine
  • 8 small sized fish fillets
  • Fish head that weighs 3 or more lb’s. Keep the trimmings and the bones in.
  • 2 dozen mussels.
  • 11 ounces of crayfish
  • 11 ounces of shrimp
  • 11 ounces of squid cut in rings/circles
  • 2 dozen clams
  • 2 dozen scallops
  • 2 tablespoons of chopped cilantro
  • 2 tablespoons of finely minced parley
  • 2 green onions that are to be chopped and used for garnish.
  • Salt to taste
  • Pepper to taste

Cooking Instructions

  1. Place the entire fish head, including the bones in large pan. Add 10 cups of water with salt in it and boil the water for 1/5hr
  2. Clean the mussels and add to the boiling water for the last ten of thirty minutes. Strain the fish and save the stock.
  3. In oil, sauté both the garlic and onions until they become soft. Once the onions and garlic are soft add the diced tomato, paprika, sundried red aji paste, sundried yellow aji, bay leaf, pepper, salt and oregano. Cook all mixing occasionally for 3-5 minutes. Add the wine and continue to cook on a low heat for roughly 5 minutes.
  4. Add the fish stock, soy sauce, cilantro and parsley and cook for an additional 5 minutes.
  5. Just prior to serving the soup place all the seafood and cooked mussels in the stock and boil for 3-5 minutes.
  6. Add some key lime drops and the garnish (chopped green onions)