Parihuela

Ingredients

• 400 g firm white fish fillet such as sea bass, cut into chunks
• 300 g raw prawns, shell on
• 300 g mussels, scrubbed
• 200 g clams, purged in salted water
• 200 g squid, cut into rings
• 1 crab, cleaned and halved (optional)
• 1 red onion, finely diced
• 6 garlic cloves, minced
• 3 tbsp ají panca paste
• 2 tbsp ají amarillo paste
• 2 tomatoes, coarsely grated
• 100 ml dry white wine
• 1.5 litres fish stock
• 1 tbsp dried yuyo seaweed (optional)
• 1 tsp dried oregano
• 3 tbsp vegetable oil
• juice of 1 lime
• 1 small bunch coriander
• salt and black pepper

Before you cook

• Peel the prawns and keep every head and shell in a separate bowl.
• Scrub the mussels and pull off their beards, discarding any that stay open when tapped.
• Cut the fish into chunks about 4 cm across and keep them cold.
• Dice the onion, mince the garlic and grate the tomatoes.
• Pick the coriander leaves from their stalks.

Steps

1. Heat the oil in a large pot over high heat until it shimmers.
2. Fry the prawn heads and shells for 4 minutes, pressing them with a wooden spoon to force out their juices.
3. Add the onion and garlic and cook for 6 minutes until soft.
4. Stir in both chilli pastes and the oregano and fry for 3 minutes.
5. Add the grated tomato and cook for 5 minutes, until the mixture darkens and thickens.
6. Pour in the white wine and let it bubble hard for 2 minutes.
7. Add the fish stock and bring the pot to a rolling boil.
8. Simmer for 15 minutes, then strain the broth into a clean pan, pressing the shells hard before throwing them out.
9. Bring the strained broth back to a strong simmer.
10. Drop in the crab, the mussels and the clams, then cover the pot for 4 minutes.
11. Add the fish chunks and the squid rings and cook for 3 minutes.
12. Add the peeled prawns and the seaweed and cook for 2 minutes more, until the prawns curl and turn opaque.
13. Pick out and discard any shells that have stayed shut.
14. Season the broth with salt, pepper and the lime juice.
15. Ladle the soup into deep bowls, shells and all, and scatter the coriander leaves over the top.