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Japanese-style seafood soup — temporary visual

Peru · Japan (Nikkei)

Japanese-style seafood soup

Japanese-style seafood soup

Japanese-style seafood soup

A Nikkei parihuela that marries a spicy Peruvian broth with ginger, hondashi, wakame, and soy sauce.

A Nikkei parihuela that marries a spicy Peruvian broth with ginger, hondashi, wakame, and soy sauce.

A Nikkei parihuela that marries a spicy Peruvian broth with ginger, hondashi, wakame, and soy sauce.

Préparation
40 min
Cuisson
20 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 2 tbspoil
  • 2 piecesfinely chopped onions
  • 3 piecesminced garlic cloves
  • 2,5 cmpeeled and minced ginger
  • 4 piecespeeled, deseeded and grated tomatoes
  • 2 tbsppanca chili paste
  • 1 tsphondashi
  • 4 pieces300g crabs, cleaned and cut in half
  • 12 piecesscrubbed mussels
  • 1 lfish stock
  • 4 tbspwhite wine
  • 12 piecespeeled and deveined prawns
  • 4 pieces200g squids, cleaned and cut into rings
  • 12 piecesscallops
  • 400 gfish fillet cut into eight pieces
  • 25 grehydrated wakame
  • 1 tbspsoy sauce
  • 1 piecechopped spring onion
  • 25 gchopped culantro or coriander leaves
  • 2 small limeslime juice
  • to tastesalt and pepper

Préparation

  1. Sauté the onions, garlic, and ginger in oil over medium heat for 3 minutes.
  2. Add the grated tomatoes and chili paste, then cook for another 2 to 3 minutes. Stir in the hondashi, and season with salt and pepper.
  3. Add the crab halves and mussels and cook for 1 minute.
  4. Pour in the fish stock and white wine, then bring to a boil.
  5. Add the shrimp, squid, scallops, and fish, then continue cooking for a few minutes until the fish is cooked through.
  6. Stir in the wakame, soy sauce, and green onion.
  7. Serve in shallow bowls, sprinkle with culantro or cilantro, and drizzle with lemon juice.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.