La peruvian stretcher It is a popular dish from the marine menu of my Peruvian food, made from a concentrate of fish and shellfish that will provide us with a large amount of proteins of high biological value.
Parihuela Recipe
Ingredients
- 1 kilo of fish (It can be fish tramboy, pejesapo, pitadilla, cheetah, cabrilla, conger eel, cachema or grouper)
- 4 large crabs
- 4 large shrimp
- 8 large mussels
- 8 large shells
- 4 medium squid
- 1 cup of tomato peeled and crushed
- Salt to taste
- Pepper to taste
- Cumin to taste
- Oregano powder to taste
- 1/4 of cup of coriander chopped
- 1/4 cup of chopped parsley
- 1/2 cup of yuyo or chopped seaweed
- 1 glass of chicha de jora (or it can also be 1 glass of beer)
- 1/4 of cup of yellow chili pepper liquefied
- 1/4 of Cup of cup of aji mirasol blended
- 1/4 of cup of ají panca liquefied
- 2 tablespoons minced garlic
- 1 cup finely chopped red onion
- 200 ml oil
- 1 hot pepper
- 1 lemon
Materials
Preparation of Parihuela
- In a casserole or pan add a drizzle of vegetable oil, and sweat a cup of finely chopped red onion for 5 minutes.
- We add two tablespoons of ground garlic. One minute later we add a quarter cup of liquefied yellow pepper and a quarter cup of liquefied aji mirasol and 1/4 cup of liquefied panca pepper. We cook 15 minutes.
- We add 1 cup of peeled and crushed tomato. Add salt, pepper, cumin, oregano powder, a quarter cup of chopped coriander, a quarter cup of chopped parsley, half a cup of yuyo or chopped seaweed, a glass of chicha de jora and optionally 1 glass of wine. Let it boil for 5 minutes.
- Now touch the fish. We search according to the season for those fish that are most abundant to find them at the best price and quality. Rock fish are the ideal: Tramboy, pejesapo, pitadilla, cheetah, cabrilla, conger eel, cashme or grouper.
- We place the fish whole or in pieces with their skin and bone, depending on the spice (fillets do not work on a classic stretcher).
- Then we introduce the shellfish, we choose 4 large crabs, 4 large shrimp, 8 large mussels, 8 large shells and 4 medium squid cut in four.
- We cover everything with a soft broth, made with the heads of the large fish and cover.
- Let it cook by removing what is cooking quickly such as woolly shells, squid, or the most fragile fish. When the rest is cooked, we taste the salt, add a slice of hot pepper, the juice of a lemon and return what we had removed. We let it rest for 2 minutes and that's it!
Some, to thicken it, add a teaspoon of chuño diluted in broth, I like it without anything, but it's a matter of taste.
Nutritional properties of the Parihuela recipe
Una Parihuela It provides us with important minerals such as phosphorus and iron, which will help us to have a good central nervous system. Remember that abusing seafood consumption can raise uric acid and cholesterol levels. So it is not recommended that allergy sufferers and migraines consume it in excess, as it could harm their health.
