Peruvian parihuela with tiger milk

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This is an elegant yet simple showstop. Many types of seafood suffered minor burns. In this chili-flavored soup, cumin and coriander, yellow peppers, shallots and garlic add flavor to Peruvian Parihuela, which is ignited with a tangy citrus sauce known as tiger milk.

Parihuela with tiger milk and bread is ready to serve.

In Peru, they are called parihuela. It’s the deliciously simple ocean pleasure you’d expect from a country with some 1,500 miles of Pacific coastline.

I learned that in Spanish, the name means ‘stretch’, which means something that people are carried. more romantic The name of the dish may be derived from the wooden sticks that fishermen used to bring their catch to the market. later in the day Fishermen use ‘stretchers’ to cook this beautiful seafood dish for themselves.

Here’s another similarity in the origins of the seafood classic: bouillabaisse was like parihuela long before the wonders of Marseille became world famous. It was developed by fishermen to give them a taste of the less profitable fruits of their labor at sea.

And there’s another culinary parallel here. The composition of Parihuela is certainly not written in stone. And, of course, that can change depending on the seafood season. This is not a dish that benefits from using the highest value goods from your fishmonger. So look for a wide selection of seafood at the time and relatively cheap.

Positive Peruvian: leche de tigre (or tiger milk)

The most famous Peruvian dish around the world is undoubtedly ceviche. It is mainly made by marinating raw fish with a generous amount of fresh lemon juice along with onions. Thinly sliced ​​garlic and chili, seasoned with salt

The rich, salty marinade is often saved and later becomes a very reliable antidote to a night out. Its reputation as an effective after-party remedy probably stems from its strong name. it’s tiger milk

But this component is also used in the way we have shown here. This is the basis for the rich and rich spices served with our parihuela.

Put the two together and you’ve got a great partnership. That’s because tiger milk adds an instant sweetness that pairs wonderfully with the rich, soft flavors of mixed seafood and the wonderfully spicy broth.

chili for parihuela

I use a mixture of red and green cayenne pepper. And that means I’ve strayed a little from the path of authentic Peruvianism.

That’s because it can be difficult. Couldn’t (in my case) find Peru’s main hot pepper – ajiamarillo. This yellow pepper is so widely used in its homeland that it is often called the Peruvian chili. The dried kind is called Aji Mirasol and where I am in the world this doesn’t exist as well as the fresh one.

The same can be said for the country’s other major chili pepper, the much lighter and smoked aji panca. It’s usually made into a paste with a lot of – and I mean a lot – Peruvian recipes. This is another type of chili that is not easy to find, however, ajipan cap paste is more widely sold than fresh chili. So you may need to look for it.

It must be said that all the freshly ground chili peppers I brought out from the bench did not disappoint the diners at the table. Standing peppers produce the same heat as amarillo peppers. and yellow bell peppers bring fruity sweetness to the soup along with shallots.

Also, about the taste due to chili. Perhaps keep in mind that your ocean treasures are all so delicately flavored that any chili pepper plays a supporting role in flavor.

parihuela with tiger milk close-upClose-up of our parihuela seafood

Braised fish is the heart of your broth.

Creating your own stock is easy and worth the effort. Of course, you can use the store to buy it. But if you’re adventurous, we’ll show you how.

I used about 2 pounds of fresh white fish head, bones and skin provided by my trusted fishmonger for free. All you have to do is add salted water to a large pot and simmer for about an hour. That’s it. Strain through a sieve and you’ll have a great source of ingredients for your parihuela.

For parihuela, timing is everything.

While it’s super easy to make parihuela that tastes great and looks great, it’s incredibly easy to make. But you need to watch carefully when blanching seafood in broth.

Firm white fish and shelled crab require more heat than mussels, shrimp and squid aka squid. That’s why you’ll have to tackle two separate poaching cases at once – whitefish and crab put in the boiling broth first, the rest of the treasure comes in later.

And, of course, you want to avoid the delay between the hunt and completing the serve. This is one of the best meals when delivered straight from the oven to the table.

My advice in the meantime? Have a seat ready and wait for your parihula to cool. Once they tasted it – and that alluring tiger milk – no one cared to be mobilized to its place. In fact, I bet they’ll be grateful for it.

Cookies? please

I served lovely crispy fresh olive ciabatta bread with our parihuela. Works like a dream capturing the last drop of soup.

parihuela with tiger milk

Paris and tiger milk

15 minutes prep time

Cooking time 20 minutes

Fish stock (if homemade) 1 hour

Total time 1 hour 35 minutes

Servings 4 servings

Calories 519 kcal

For fish stock (if homemade)

  • 2 lb head bones and skin from lean whitefish and whitefish only
  • 2 teaspoons ground sea salt
  • 8 cups of water

Because of that milk tiger

  • 3 fresh green peppers, chopped seeds and all
  • 8 squeezed lemons. That amount of lemons only gives me a glass of water.
  • 2 tablespoons minced fresh ginger root, peeled and whole. I used a piece of fresh ginger about 3 inches long and ¾ inch thick.
  • 4 garlic cloves, peeled and finely chopped
  • 1/2 ounce fresh cilantro, stalks chopped and whole
  • 1 teaspoon finely ground sea salt

For parihuela (see notes on fresh and frozen fish)

  • 4 fresh cayenne peppers, 2 green and 2 red, cut into ¼ inch pieces, seeded and whole Each cayenne pepper I use is about 3 inches long.
  • ¾ lb firm white fish, cut into 1 ½ inch squares, I used monkfish fillet. Alaska pollock, cod or cod. But the monkfish is toned to the ideal level.
  • ½ pound shrimp or tail, peeled and ribbed My baby used is about 3 inches long.
  • half pound mussels
  • ½ pound of squid heads, that weight gives me about a dozen tentacle heads.
  • ¾ pound of crab, the type of crab I use, cleaned and quartered a small swimming crab about 4 whole crabs
  • 2 medium yellow bell peppers, seeded and cut lengthwise into inch pieces
  • 2 medium red onions, peeled and cut into 1/3-inch cubes
  • 6 garlic cloves, peeled and thinly sliced
  • 1 can 14 oz peeled and chopped tomatoes, juice and whole tomatoes
  • 1 oz finely chopped fresh parsley, stem and whole
  • ½ oz fresh Clantro, chopped, stem and whole
  • 1 cup verjuice or 1 cup dry white wine, I use verjuice for a more intense fruity flavor. But a fairly dry, fruity white wine would be great.
  • 2 tablespoons olive oil
  • 2 teaspoons ground sea salt
  • 1 teaspoon ground black pepper
  • 8 cups fish broth above (homemade) or store-bought
  • juice from a medium fresh lemon

Make fish stock (if homemade)

  • Place the fish head, bones and skin in a large pot with 8 cups of water and 2 teaspoons of salt.

  • Place the pan over high heat and let it boil. then Turn the heat to low and close the lid. Now, let the pan cook with bubbles for 60 minutes – stirring a little while simmering.

  • Drain the broth through a fine sieve and set aside. Throw away the bones and all.

make tiger milk

  • This should be done while the stock is boiling. That will give the ingredients enough time to blend the flavors together before you serve them with your parihuela.

  • like stock This is also easy. Place all ingredients in a mixing bowl and stir. Now let stand – stir occasionally – until you are almost ready to serve your parihuela. Then, using a fine-tooth strainer, pour the mixture into small serving pitchers. Your tiger milk is ready.

Cook your parihuela

  • To do this, I used a large Dutch cast iron oven, large enough to easily put all the Parihuela ingredients in.

  • Heat a large pot over medium heat and add olive oil. Let the oil heat for about a minute, then stir in the shallots and salt. Lower the heat to medium and let the onion cook gently by stirring for a few minutes, about 7 minutes. You are softening the onions without leaving any color. It’s important to keep the onions sweet, so soften them. But don’t turn it brown.

  • Now stir in the red and green chili powder, ginger, garlic, and yellow bell pepper. Let the mixture stir gently over medium-low heat for another 2-3 minutes. You want to bring out the smoky flavors from the chili, garlic, and ginger, and start softening the yellow pepper slices. Good. It’s the base of your soup.

  • Turn a large pot over high heat and stir in the fish stock, tomatoes, vermouth or white wine, parsley, coriander, and black pepper. Bring the pot to a boil and reduce the heat. Test the salinity now and adjust it to your liking. when you’re satisfied with that Now you’re ready to stock up on seafood carefully.

  • On low heat, you want the pot to boil evenly before adding the seafood.

  • Add the white fish and crab pieces, stir gently, cover the pot and let it simmer for 2 and a half minutes.

  • Now stir gently in the top of the squid, mussels and shrimp. Take care when stirring so that the whites do not separate.

  • Cover the pot and simmer over low heat for 3 minutes. You are done! Remove the pot from the heat and gradually add the lemon juice. Serve your parihula immediately.

  • With a large bowl of soup already on the table, I like people to use a large ladle and scoop it directly from the large cooking pot.

  • And I think it’s a good idea to add a few teaspoons of tiger milk at a time on parihula. instead of immediately stirring the bowl. For me, that highlights the difference between tiger milk and parihuela. And gives you a little more as you go on. Then a little more, a little more

Fish note (frozen vs fresh): Frozen is great for all types of seafood. And that’s what I use when all the ice is defrosted and at room temperature. You can also use fresh seafood if you want. Now, if you choose the frozen route, make sure you defrost all seafood completely. That’s important because if it’s still cold, it will take longer to cook. Therefore, our formulation should be used at room temperature.

Calories: 519kcal Carbohydrates: 45g Protein: 61g Fat: 16g Saturated Fat: 3g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Cholesterol: 218mg Sodium: 3889mg Potassium: 1759mg Fiber: 7g Sugar: 14g Vitamin A: 1508IUV Vitamin C: Calcium 192

Keywords Aji Amarillo, Cayenne Pepper

Categories: Food & Drinks

Source: INN NEW YORK CITY

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