- 40 minutes
- For 4 people
- 5.8 € / person
- 320kcal per 100g.
How to make a Peruvian stretcher .
A typical and delicious soup of Peruvian gastronomy that is prepared based on fish and seafood.
In Peru they know her as the famous “ dead raise ” that more than one, has helped to get up after a night of partying. Also as an aphrodisiac dish that goes with the words ” phosphorescent “, ” breaks mattress “, ” comes back to life ” or ” natural viagra “.
Since thanks to the amount of fish and seafood this soup contains large amounts of phosphorus, myth or reality, I leave it in the air. If there is any Peruvian on the table, tell us.
You will understand that I had to try it yes or yes and give my approval to be in a place of honor in my recipe book. This succulent fish soup is very popular in the coastal cities of Peru, where the best fish and seafood are used to make it.
The parihuela may be a unique dish, but it is best enjoyed accompanied by a good ceviche, the famous tiger’s milk or its delicious tiraditos .
The important thing is to sit at the table and have the stretcher served with an ice cold beer in the center of the table. And silly the last …
Preparation of seafood for the parihuela broth
- We begin by separating the tails of the prawns from the rest of the shell. This process is carried out on the saucepan where we will then skip them so that the juices that are released remain inside it.
- In that saucepan we pour a sheet of extra virgin olive oil over high heat. We are cooking the heads and casings of the tails of the prawns. They will release their juices with the flavor of the sea. Little by little they will turn red like when they are grilled.
- When they are deep red, we remove them and strain all the resulting liquid into the saucepan where we are going to prepare the fumet.
- Variant: pour a glass of hot water on the carcasses or shrimp heads and crush it with the mixer. With this we achieve a more substantial broth and also a more reddish color.
- We use pieces of fish, bone or moralla (rock fish with bones) to add more flavor to the fumet or fish stock. We can use a head of white fish, sea bass, sea bream, sea bass, hake … It will give it even more flavor.
Final preparation of the base fish stock for pahiruela
- To a large casserole (for the fumet) we add the head and the central bones of the fish. Peel an onion, a celery stick and a little parsley. We put everything in the casserole.
- Add about 4 liters of water and bring to a boil. When we see the first bubbles, we go down to low heat. We cook for 25 minutes (minimum).
- We are not going to spend time cooking because if the bones are broken they can add a bad taste to the fumet. Occasionally we remove the foam that is forming on the surface.
- Once we have our broth ready, strain the amount we want into another casserole.
- In our case of the initial 3 liters, we have used 2 and a half liters for 4 diners of this recipe. We reserve.
Preparation of the Peruvian stretcher
- Peel and chop the onion very fine, likewise peel the tomato and cut into squares.
- Heat olive oil in a large saucepan over medium heat. When it is hot add the onion, two tablespoons of tomato paste, two tablespoons of aji panca, two tablespoons of yellow pepper and the chopped tomato.
- Season to taste, add the ground cumin, the kion or ginger and the rocoto. Carefully stir until ingredients brown evenly.
- Pour the white wine or beer and cook for 5 minutes. Then we add the fumet or fish broth. When it starts to boil add six mussels, the scallops and the prawns that we have reserved. We cook for about 10 minutes with the casserole covered.
- After that time, we add the chosen white fish, the sea ox (whole or half) and the cooked and chopped octopus. Cook 10 minutes more and remove from the heat.
- At this point we try salt in case we want to rectify. We serve hot on the table and decorate with fresh parsley or coriander.
- The seafood stretcher is usually served in a large platter or in individual deep bowls. We can accompany it with lemon slices, cooked cassava, fried canchita or more rocoto pepper slices (to taste, which is quite spicy).
As a trick, if it is very liquid it can be thickened with two tablespoons of cornstarch or chuño dissolved in cold broth.
This soup is always succulent, perfect to surprise your friends or family on any occasion.
Be sure to enjoy all the recipes for fish and seafood that we have on the blog.