Fish and Seafood Parihuela - Easy Recipe

The stretcher It is a seafood and fish soup very typical of the Peruvian coast, mainly from the port of Callao. It is an appetizer dish that has a large number of nutritional and energizing properties, which is why it is highly appreciated and consumed especially in the winter and has justly earned the name "raises the dead".

Índice
  1. On the origin of the stretcher
  2. How to make stretcher
  3. Fish and seafood stretcher recipe
    1. Ingredients
    2. Preparation
    3. Tips or advice to prepare stretcher

On the origin of the stretcher

Around the origin of the stretcher there are certain gaps and a great dispute between two districts, Puerto del Callao and Chorrillos, where its origin is presumed; however, there is no reliable evidence to confirm in which district it originated.

On the other hand, in relation to the name of this dish, there is a story that says that years ago in the Port of Callao, the products were marketed and stored in a kind of tabladillos called "parihuelas", and once they were damaged or not were useful were discarded and thrown into the sea.

These stretchers were rescued by the inhabitants of the shores of the Chalaco Sea and they used them to make stoves where they cooked a special soup made with various shellfish and fish from the area, chili peppers and other ingredients of their own.

In this way, when they wanted to prepare this rich soup, the locals looked for the stretchers and said: "Compadre, let's go get some stretchers for a delicious treat." Over the years, this phrase changed until it became "we are going to prepare a stretcher". It is presumed that the name of this rich dish is born from there.

How to make stretcher

this delicious soup It is prepared based on marine species such as shells, crab, octopus, mussels and various types of fish such as sole, grouper, cojinova, among others; which are seasoned with a spicy Peruvian dressing made with yellow pepper and panca pepper, an acidic liquid (lemon, beer or chicha de jora) and herbs such as coriander.

Fish and seafood stretcher recipe

Prepare this delicious recipe that we bring to you today. You will see that it is very easy to do, and best of all, it does not require much time. It is an excellent option to surprise your friends and family for a Sunday lunch. Now yes, let's see the step by step.

Kitchen: Peruvian
portions: 6 persons
calories: 150 calories
Preparation: 20min
Cooking: 10 minutes
Total: 30 min

Ingredients

  • ¼ kilo of white fish
  • ¼ kilo of shrimp
  • 1 onion diced
  • 1 tomato diced
  • 2 tablespoons ground yellow pepper
  • 1 cup of white wine
  • 1 teaspoon grated ginger
  • Salt and pepper to taste
  • cumin to taste
  • Yuyo to taste

Ingredients for the broth

  • 1 fish head
  • 1 dozen choros or mussels
  • 4 crabs
  • 2 tablespoons chopped parsley
  • 1 onion cut in quarters
  • 1 stalk of celery chopped into several parts

To decorate and accompany

  • 1 branch of Chinese onion chopped
  • 1 sliced ​​hot pepper
  • mountain canchita
  • 1 lemon

Preparation

  1. The first thing you should do is the fish broth. Next, place the fish head, the mussels, the crabs, the onion, the parsley and the celery stalk in a pot. Cover everything with water and let cook.
  2. While the broth is being made, prepare the dressing. To do this, heat a pot with a splash of oil and fry the garlic, onion, yellow pepper, panca pepper, tomato and cumin. Add a pinch of salt and pepper. Brown until the onion turns transparent.
  3. Then add the wine and the prepared fish broth. When the preparation begins to boil add the pieces of fish, cover and let cook over medium heat for 5 minutes.
  4. Next, add the shells, shrimp, octopus and cook for 5 more minutes. Rectify the seasoning and add a little salt if necessary. Additionally, it incorporates ginger and yuyo.
  5. Serve and decorate with a few slices of hot pepper and chopped Chinese onion. Accompany with pieces of lemon and the fried canchita.

Tips or advice to prepare stretcher

  • If you notice that the preparation is very liquid and you want to give it more consistency, you can add a little chuño or cornstarch previously diluted in water.
  • You can replace the white wine with chicha de jora.

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