Parihuela (Peruvian Seafood Soup)

"I believe that of all the cuisines of South America, Peru's is the richest in culinary heritage," says Andrew DiCataldo, executive chef of Patria in Rahway. "But at the same time it remains widely unknown here. I intend to remedy that situation with dishes like this Parihuela."

"Feel free to add any of your favorite seafoods to this soup, such as lobster, crab, or octopus," DiCataldo says. "You can find Aji Panca and Aji Amarillo purees in a Latin supermarket."

Serves: 8
 
Ingredients:
Fish bones, fish heads, shrimp shells
10 cups salted water
1/2 cup vegetable oil
4 garlic cloves, crushed
2 medium onions, small dice
4 cups chopped peeled plum tomatoes with their juice (canned is okay)
2 T paprika
2 T tomato paste
2 T aji panca puree
2 T aji amarillo puree
1 t fresh oregano
1 bay leaf
3/4 cup white wine
1 cup heavy cream
 
8 small fish fillets
16 mussels cleaned
16 little neck clams cleaned
16 med sized shrimp peeled and deveined (reserve shells for stock)
5 oz. squid cut into rings
8 sea scallops
2 T cilantro chopped
2 T parsley chopped
2 T scallions chopped
Salt and freshly ground black pepper
 
Preparation:

Place fish bones and heads in a large pot along with shrimp shells and water and gently boil for 30 minutes. Skim the surface and simmer an additional 10 minutes, strain and reserve stock.
 
In another pot heat the vegetable oil and add the garlic and onions and cook until soft and clear without browning.  Add tomatoes, paprika, tomato paste, aji panca, aji amarillo, oregano, bay leaf, wine, and reserved stock and cook for 4 to 5 minutes.

Add cream and cook for 2 to 3 minutes more. Just before serving add seafood along with cilantro, parsley, and scallion and simmer for 3 or 4 minuets. Season to taste with salt and pepper. Serve immediately.

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