Parihuela-Peruvian Style Seafood Soup

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients :

1 octopus (2-3 pounds, instructions follow)

For the Sofrito:
6 garlic cloves
3 Serrano chiles, seeded and deveined
1 bell pepper, chopped
1 to ½ tablespoon achiote paste
1 tablespoon fresh ginger, diced
3 tablespoons fresh cilantro (more for serving)
6 sprigs fresh thyme or oregano
1 lime juice
½ cup white wine

Remaining ingredients for the soup:
1 ½ lbs. corvina or cod
3 tablespoons extra olive oil
1 large onion, diced
1 teaspoon rocoto paste or to taste (note: this pepper is spicy)
2 lbs. lobster’s legs or about 4 whole crabs cut in quarters
2 cups white wine
2 cups chicken stocks or fumet (I used chicken stock)
1 beer (16 oz.)
24 littleneck clams
12 mussels
1 lb. prawn
1 ½ lbs. squid, cleaned, cut into thick rings, tentacles left whole
Salt and fresh ground black pepper, to taste
2 tablespoons brandy

For garnishing:
Peeled blanched tomatoes, previously boiled Peruvian corn kernels, cilantro, drop of olive oil and extra Serrano, pickle onions and extra lime; all (optional)

Directions:

For the octopus:

In a large stock pot boil octopus for about 2 hour or until tender. I normally use a pressure cooker and boiled it for 30 minutes. Take it out and let cool down. When cool, clean and cut into pieces.

At the meant time, make the sofrito.

Place all the sofrito ingredients in a food processor or blender and blend well. Reserve until needed.

Cut the fish in 3- 4 ounce pieces and season with salt and black pepper. Place fish in a tray and drizzle with a little bit of olive oil and wine on top. Bake for 10-15 minutes. Reserve

Once the fish is in the oven it is time to finish the soup.

In a large stock pot boil octopus for about 2 hour or until tender. I normally use a pressure cooker and boiled it for 30 minutes. Take it out and let cool down. When cool, clean and cut into pieces.

At the meant time, make the sofrito.

Place all the sofrito ingredients in a food processor or blender and blend well. Reserve until needed.

Cut the fish in 3- 4 ounce pieces and season with salt and black pepper. Place fish in a tray and drizzle with a little bit of olive oil and wine on top. Bake for 10-15 minutes. Reserve

Once the fish is in the oven it is time to finish the soup.

Heat a large deep pot and add the olive oil and the diced onions. Cook the onions until tender and then add the sofrito; cook for a few minutes. Add the lobster legs or crabs and season with salt and black pepper. Add wine, chicken stock and beer. Simmer for 5 to 10 minutes.

Add clams and mussels; as soon as they start to open add the prawns and squids. Cook for 3 minutes. Add the octopus and stir.

Adjust salt and add more black pepper if needed. Pour in the brandy and cook for two more minutes. Incorporate the baked fish and serve with suggested garnishing or alone.

Slightly adapted from a recipe from fromscratchlatinkitchen.com