Dinner · 45 min · peruvian

Parihuela

White fish does the heavy lifting here, with shrimp rounding it out. A Peruvian dinner that takes 45 minutes, start to finish. The macros do the talking: 64g protein, 20g carbs, and 7g fat in every 422-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb White fish
• 1 lb Shrimp
• 1 lb Mussels
• 8 oz Squid
• 3 Ají panca
• 1 Yellow onion
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 6 cups Fish stock
• 1/2 cup White wine
• 1/3 cup Cilantro
• 2 Limes

Steps

1. Blend the ají panca into a paste. Soften the onion and garlic 7 minutes; add the ají paste and tomato paste, cooking 5 minutes until dark and sweet.
2. Deglaze with the wine, add the stock, and simmer 15 minutes to build the broth. It should taste of the sea already.
3. Add the squid and mussels; simmer 4 minutes. Add the fish chunks and shrimp; simmer 5 minutes more until everything is just cooked.
4. Discard any unopened mussels. Stir in the cilantro and a squeeze of lime.
5. Serve in deep bowls with crusty bread and extra lime. The broth is the prize — do not leave a drop.

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