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Parihuela with rice

Parihuela is a Peruvian seafood soup that combines whitefish, shrimp, and mussels in a tomato broth spiced with yellow ají amarillo chili paste. For 4 people, it takes 50 minutes at a medium difficulty level, costing €4.60 per person. Success depends on reducing the chili and tomato base well before adding the seafood, and cooking the shrimp briefly so they stay tender.

Tonight we're headed to Lima with a parihuela, Peru's big seafood soup that wakes everything up, served with a side of white rice.

Parihuela with rice
Total time
50 min
Difficulty
Medium
Cost per person
€4.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Parihuela is the soup you make when you want to bring the whole sea to the table. The tomato broth, flavored with yellow ají amarillo chili, carries whitefish, shrimp, and mussels into something both bold and bright, thanks to the lime and cilantro added right at the end. Every spoonful alternates between the firm fish, the light snap of shrimp, and the briny juice of the mussels.

This is a dish for a dinner that breaks from routine, a Sunday evening or a moment when you're hosting and want to surprise without spending the whole day in the kitchen. The plain white rice on the side soaks up the broth and tones down the heat for anyone who prefers it milder. Mon Chou brings you this parihuela so you can travel to Lima without leaving your kitchen.

The ingredients

4 people

Fish counter

  • whitefish fillets 400 g
  • peeled shrimp 250 g
  • mussels 600 g

Fruits and vegetables

  • red onion 1
  • garlic 3 cloves
  • cilantro 1 sprig
  • lime 2

Pantry

  • yellow ají amarillo chili paste 2 tbsp
  • crushed tomatoesoften in the pantry 200 g
  • white wineoften in the pantry 10 cl
  • fish stockoften in the pantry 75 cl
  • riceoften in the pantry 280 g
  • sunflower oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Fish, Shellfish, Mollusks

The step by step recipe

  1. Scrub the mussels, rinse them, then finely chop the onion and garlic.

    Discard any mussel that stays open when you tap it.

  2. Cook the onion, garlic, and chili paste in the oil, add the tomatoes and white wine, and let it reduce. 8 min

    No ají amarillo paste, swap in a teaspoon of sweet paprika and a small seeded fresh chili.

  3. Pour in the fish stock, bring to a simmer, then let the base infuse before adding the seafood. 10 min

    Meanwhile, start the rice in salted water and let it cook.

  4. Drop the cubed whitefish and the mussels into the soup, cover, and cook until the shells open. 6 min

    Add the shrimp only at the end, one minute is enough to keep them tender.

  5. Finish with chopped cilantro and lime juice, then serve the soup with the drained rice on the side.

    Adding the lime at the very last second gives that fresh lift typical of Peruvian cooking.

Our tips to get it right

  • Pick mussels that are fresh and tightly closed, and always discard any that stay open after a tap, it's the only way to avoid bad surprises.
  • Cut the whitefish into even cubes about an inch and a quarter wide so it cooks at the same pace as the mussels, without falling apart in the broth.
  • Taste the broth before adding the seafood and adjust the salt then, since mussels and shrimp will release some of their own as they cook.

The variations

  • Swap the whitefish for cod or monkfish if you prefer a firmer texture, the cooking time stays the same.
  • For a seafood free version, use only whitefish and double the amount, the chili and tomato broth stays just as flavorful.
  • For a quicker dinner, replace fresh mussels with pre cooked shelled mussels, added just a minute before serving.

What to serve it with

  • Plain white rice
  • Extra lime wedges
  • Crusty bread for dipping

Storage

The broth keeps for 2 days in the fridge in a sealed container, as long as you remove the mussels first since they dry out quickly. It freezes well without the seafood, which you add fresh when reheating. Reheat gently over low heat without boiling, so the fish doesn't toughen.

Questions about this dish

Where can you find yellow ají amarillo chili paste?

You'll find it at Latin American grocery stores or online, in a jar or as a frozen pack. If you can't get it, a teaspoon of sweet paprika with a small seeded fresh chili gives a similar color and kick.

Can you make the broth ahead of time?

Yes, you can make the tomato and chili base up to a day ahead and keep it in the fridge. Just reheat it and add the fresh fish and seafood at the last moment.

How do you know when the mussels are cooked?

Mussels are ready as soon as their shells open fully during cooking. Discard any that stay closed after cooking, they're not safe to eat.

Can you use whole shrimp instead of peeled shrimp?

Yes, but you'll need to peel them yourself before adding them, or serve them whole for peeling at the table. The cooking time stays the same, just one minute.

How long does it take to make a parihuela with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a parihuela with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a parihuela with rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks. Always check the labels of the products you buy.

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