Parihuela

🛒 Ingredients

• White Fish Fillet (e.g., cod, sole) 80 g · 80 kcal
• Shrimp (peeled, deveined) 50 g · 42 kcal
• Mussels or Clams 50 g · 40 kcal
• Calamari rings 25 g · 22 kcal
• Fish broth 150 g · 15 kcal
• Dry white wine 30 g · 24 kcal
• Red onion (diced) 25 g · 10 kcal
• Garlic (minced) 5 g · 7 kcal
• Aji Amarillo paste 10 g · 15 kcal
• Tomato (diced) 50 g · 9 kcal
• Red bell pepper (diced) 25 g · 7 kcal
• Lime juice 10 g · 3 kcal
• Fresh cilantro (chopped) 5 g · 1 kcal
• Olive oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat, then add red onion, garlic, and red bell pepper.
2. Sauté for 5-7 minutes until vegetables are softened, then stir in the aji amarillo paste and diced tomato, cooking for another 3 minutes.
3. Pour in the white wine and cook for 2 minutes to deglaze the pot, then add the fish broth.
4. Bring the mixture to a simmer, then add the white fish fillets and calamari, cooking for 5 minutes.
5. Add the shrimp and mussels/clams to the pot; cover and cook for another 3-5 minutes, until shellfish open and shrimp are pink.
6. Remove from heat, stir in fresh lime juice and chopped cilantro.
7. Serve immediately, garnished with extra cilantro and a lime wedge.