Parihuela (Peruvian Seafood Soup with Tomato and Chilli)

• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 1 medium Red chili pepper
• 1 tsp Ground cumin
• 500 g Tomato, ripe
• 1.2 liters Fish stock
• 800 g Mussels, fresh
• 300 g Prawns, raw
• 400 g White fish fillet, skinless
• 2 medium Lime
• 20 g Fresh coriander

1. Prepare the seafood: scrub the mussels and discard any that are cracked or do not close when tapped. If needed, peel and devein the prawns. Cut the white fish fillet into large bite-size pieces.
2. Finely chop the yellow onion, and finely chop the garlic. Deseed the red chili pepper if you prefer less heat, then finely chop it. Roughly chop the tomato.
3. Heat the olive oil in a large pot over medium heat. Add the onion and fine sea salt, then cook for 6 to 8 minutes until soft and translucent, without browning. Stir in the garlic, red chili pepper and ground cumin for 1 minute until fragrant.
4. Add the tomato and cook for 6 to 8 minutes, stirring, until it breaks down and looks jammy. Pour in the fish stock and bring to a gentle simmer. Simmer for 10 minutes to let the broth take on flavour, keeping it at a steady, low bubble for a clear soup.
5. Add the mussels, cover, and cook for 3 to 5 minutes until they open. Add the prawns and cook for 2 minutes until they turn pink. Add the fish and simmer gently for 2 to 4 minutes until just opaque; do not boil hard.
6. Remove the pot from the heat. Squeeze in the lime juice, then stir through most of the fresh coriander, reserving a little to finish. Taste and adjust with a pinch more fine sea salt if needed, then ladle into bowls and top with the remaining coriander.

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