How to Make Parihuela - Peruvian Seafood Soup

Last week I talked about my attempt to make a wonderful Peruvian seafood soup that we discovered at a restaurant near by called La Mar. While the soup that I attempted was delicious it was nothing like the parihuela that we at La Mar.

The night of my post my husband and I returned to taste that soup again, I was determined to figure out how to make it. As before the soup was WONDERFUL, delivered to our table in a sizzling hot ceramic bowl, the broth bubbling and boiling right in front of us. That first taste, mmmmmmm flavorful and spicy...well that and I burned my mouth and had to grab a quick sip of beer.

I ate that wonderful soup and was not any closer to knowing how to make it then I was before. Stumped and puzzled I ate my meal pondering the possible ingredients of the soup. To tell the truth the second trip to La Mar was a far better experience then the first, this time we knew what to order. We got the soup but we also got a Plancha, the marinara plancha to be precise. it is cooked on a hot cast iron pan with seafood and a garlic butter sauce, so great.

The meal was heaven but I still had no idea how to make that soup so I asked and guess what neither do they. The restaurant makes a tomato based seafood broth and adds a chili sauce that they buy from Peru and I was informed that I would not find the Peruvian chili needed to make the soup. I think maybe next time go I will ask if I can buy the chili sauce they use.