Parihuela – Peruvian Fish Soup

Over the last few days I have’t packed lunch for myself as I normally do. On Monday, once again, I found myself debating on what I should order that can fit my healthy lifestyle. My coworkers suggested a Peruvian BBQ. As I looked over the menu trying to figure out how to put a better meal together I came across a seafood soup called Parihuela, a promising combination of shrimp, cod, baby octopus, crab, mussels and clams was calling my name. I decided to give it a chance. And boy am I glad I did. :) When it finally arrived, our break area was filled with a sweet aroma of all the wonderful flavors. It looked fantastic and it tasted even better. I frantically took a picture with my iphone and sent it to Hubby who called instantly and asked if i can attempt to make it for him that night. Parihuela twice in one day……. why not!

Parihuela is a soup that can be made with any variety of seafood. On the way home i stopped at our favorite seafood market and picked ingridients I thought would work well. The store owner looked at me a little funny and questioned me on my intentions. I described a wonderful meal I experienced earlier that day as he packed my seafood on ice. He smiled but i know he was thinking i must be crazy. Later that evening I cooked the great fish soup that made my Hubby’s toes curl and once again tasted fantastic.

I truly hope you enjoy is as much as we did. Give it a try, you wont be dissappointed.


1 small cod fillet, cut into half
1 dungeness crab, steamed and cut into quarters
1/2 dozen clams
4 shrimp
2 snow crab clusters
1 pint of good quality fish stock
2 small potatoes, quartered
1 medium onion, chopped
1 small jalapeno, chopped
1 14.5oz can diced tomatoes, drained, juice discarded
tabasco, to taste
2 garlic cloves
1 tbsp cumin
olive oil
salt and pepper to taste
1/2 tsp fresh parsley, chopped
1/2 tsp fresh dill, chopped

*any combination of seafood will work, use what you like best


1. In a dutch onion or a soup pot, saute onion in olive oil until transparent. Add garlic, chopped jalapeno and cumin. Saute for another minute.
2. Add fish stock, tomatoes and potatoes. Let simmer for 6 minutes.
3. Add chopped steamed crab and clams.
4. Add crab clusters, cod and shrimp. Cook until clams have opened and shrimp and cod are cooked through.
5. Add tobasco to taste. Turn off the heat and spinkle with half of dill and parsley. You can use the rest when you plate it.


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