Peruvian spicy seafood soup (Parihuela)

1. Cut the fish into 6 larger pieces and salt; peel the prawns, scrub the mussels and cut the squid into rings.

2. In a large pot, soften the finely chopped onion in the oil for 6 minutes, add the crushed garlic and the ají panca and ají amarillo pastes and fry for 2 minutes.

3. Add the grated tomatoes and cook for 8-10 minutes until thick; pour in the fish stock, bring to the boil and simmer for 10 minutes to let the flavours come together.

4. Add the fish and mussels and cook for 4 minutes, then add the prawns and squid and cook for 2-3 more minutes until the mussels open (discard any that stay closed); season with salt and pepper.

5. Off the heat, squeeze in the lime juice and sprinkle with chopped coriander.

6. Ladle into deep bowls and serve with toasted bread or boiled cassava.

Tip: In Peru parihuela is called a spicy "bouillabaisse" – it's best when you make the fish stock yourself from fish heads and bones.