Mixed Seafood Stew (Parihuela)

Ingredients

• 1 pound firm white fish fillets, cut into large chunks (such as corvina or halibut)
• 1/2 pound shrimp, peeled and deveined, shells reserved
• 1/2 pound squid, cleaned and sliced into rings
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound clams, scrubbed
• 6 cups fish stock
• 3 tablespoons vegetable oil
• 1 red onion, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons ají panca paste
• 1 tablespoon ají mirasol paste
• 2 tomatoes, grated or finely chopped
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 yellow potato, peeled and cut into chunks
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1

   Pat the fish chunks and shrimp dry; refrigerate all seafood until ready to use.

2. 2

   Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

   5:00 · Cook onion
3. 3

   Stir in the garlic, ají panca paste, and ají mirasol paste, and cook until fragrant, about 2 minutes.

   2:00 · Cook paste
4. 4

   Add the grated tomatoes and tomato paste, stirring to combine, and cook until the mixture darkens slightly, about 5 minutes.

   5:00 · Cook tomato base
5. 5

   Pour in the white wine and simmer until the alcohol smell fades, about 2 minutes.

   2:00 · Simmer wine
6. 6

   Add the fish stock, bay leaves, cumin, oregano, salt, and pepper. Bring to a boil.

7. 7

   Add the potato chunks, reduce heat to a simmer, and cook until just tender, about 15 minutes.

   15:00 · Simmer potatoes
8. 8

   Add the squid and simmer for 3 minutes.

   3:00 · Simmer squid
9. 9

   Add the mussels and clams, cover, and cook until the shells open, about 5 minutes.

   5:00 · Cook shellfish
10. 10

    Add the fish chunks and shrimp, and simmer gently until the fish is opaque and the shrimp are pink and curled, about 5 minutes.

    5:00 · Cook fish and shrimp
11. 11

    Remove from heat, discard the bay leaves, and stir in the lime juice and chopped cilantro.

12. 12

    Taste and adjust salt and pepper, then ladle the stew into bowls, ensuring an even mix of seafood in each serving.