👨‍🍳 作り方

1. 1

   In a large pot, heat olive oil over medium heat. Add chopped onions and bell pepper and sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Ensure vegetables are tender but not browned.
2. 2

   Add chopped tomatoes and minced garlic to the pot. Cook for another 2-3 minutes until fragrant.

3. 3

   Pour in the water and bring to a boil. Add the cassava chunks and season with salt and pepper to taste. Reduce heat, cover, and simmer for about 20 minutes, or until the cassava is tender.

   💡 プロのコツ: Cassava should be easily pierced with a fork.
4. 4

   Gently add the fish pieces to the simmering soup. Cook for about 5-7 minutes, or until the fish is opaque and flakes easily.

   💡 プロのコツ: Be careful not to overcook the fish.
5. 5

   Stir in the milk and crumbled Queso Paraguay. Cook for another 2-3 minutes until the cheese has melted and the soup is heated through. Do not boil after adding milk and cheese.

   💡 プロのコツ: Stir gently to incorporate the cheese without breaking up the fish too much.
6. 6

   Ladle the Pira Caldo into bowls. Garnish with fresh chopped cilantro and oregano before serving.

   💡 プロのコツ: Serve hot.