Parihuela Peruana

mexicanappetizersandmore.com

pat adams

1 lb bass, snapper or cod fish whole fish or cut into large chunks

1 lb extra large or jumbo shrimps peeled and deveined or leave tails on

10 oz octopus (optional) precooked and tentacles thinly sliced about ¼ inch

10 oz cleaned squid cleaned and sliced into rings, tentacles left whole

crab of your liking or whichever is available to you

2 dozen clams

1 lb mussels

4 cups fish stock store-bought or homemade stock (If need be, you can use water)

5 garlic cloves finely minced

2 roma tomatoes rinsed and chopped

1 red or white onion chopped

3 tsp ají panca paste

2 tsp ají mirasol paste

1 tsp ají amarillo paste add more for a spicier soup

½ cup fresh cilantro rinsed and chopped

2 tsp jugo de kion (Ginger juice) or 1 tsp fresh grated ginger

1 cup chicha de jora (Corn beer) can also use white wine or light beer

2 tbsp oil light olive oil, vegetable or corn oil

salt and pepper to taste

yuyo (seaweed) optional used for garnishing

2 limes

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