Parihuela

• 1 kg mixed seafood (shrimp, squid, fish)
• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 2 medium tomatoes
• 1 liter fish stock
• 2 tablespoons pisco
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 handful fresh cilantro

Method

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the chopped tomatoes and cook until they start to break down, about 3-4 minutes.

5. 5

   Pour in the fish stock, then add the cumin, salt, and pepper. Bring to a boil.

6. 6

   Reduce heat and add the mixed seafood, cooking for about 10 minutes or until the seafood is fully cooked.

7. 7

   Stir in the pisco and simmer for another 2 minutes.

8. 8

   Serve hot, garnished with fresh cilantro on top.