Recipe courtesy of Chef Jamil Pineda of Michael’s on East.
Peruvian Parihuela (Seafood Stew)
Serves 4
INGREDIENTS
1 lb. Cod, cut into four large pieces (season with salt and pepper and set aside)
1/2 lb. Shrimp
½ lb. Calamari, sliced
½ lb cooked Yucca
2 tablespoons Canola Oil
4 cloves of Garlic, minced
1/2 teaspoon Aji Panca Paste
1 Yellow Onion, half julienne, half diced
1 teaspoon grated Ginger
Salt, Pepper, Cumin and Oregano to taste
1 Bay Leaf
2 cups Fish Broth
Fresh Cilantro, chopped for garnish
1 Lime, cut into quarters
½ Red Onion, julienne
Method
In a small sauce pan, make a Sofrito (base sauce) by sautéing the garlic and diced onion in a pot with the canola oil over medium heat. Add the ginger, cumin, oregano and aji panca. Cook until onions are translucent. Add the fish and julienned onions. Stir for a few minutes to coat the fish with all the spices. Add the fish broth, then shrimp and bay leaf, followed by calamari. Bring to a boil then lower the temperature and simmer for a few minutes.
Serve hot, portion into serving bowls and squeeze a few drops of lime juice and garnish each dish with cilantro to finish.
Buen apetito!
