Mahi Mahi Parihuela Stew Assembly Instructions

Mahi Mahi Parihuela Stew Assembly Instructions

sara reillyAugust 12, 2020

Wholesome Humpday August 12, 2020


Mahi mahi & fresh clams from Hama Hama in a Peruvian stew, served with creamy polenta & Peruvian-inspired chop salad with an aji amarillo dressing.


  • 1 bag mahi mahi
  • 1 container clams
  • 1 quart stew
  • 1 bag tortilla chips
  • 8 oz. container salsa 
  • 1 pan creamy polenta
  • 1 container salad 
  • 4 oz. dressing


  • Preheat oven to 375, place covered pan of polenta in oven, bake for 15-25 minutes or until 165 degrees. Alternatively polenta can be heated on the stovetop on low or in a microwave stirring every 60 seconds until up to temperature. If desired, you can add a touch of milk or water to loosen the polenta to your desired consistency.
  • Put a large pot on medium high heat, once hot add 1-2 tablespoons oil once oil shimmers add fish and sear. Add broth and clams to pan and cover and heat on a soft boil until clams open.
  • Salad comes lightly dressed, add additional dressing if desired.


  • Chips and salsa verde can be served as an appetizer or alongside the meal.
  • Divide polenta into large bowls and ladle broth and fish over the top.
  • Serve salad on seperate plates or bowls.