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Pira Caldo
Pira Caldo is a traditional and hearty Paraguayan fish soup, a staple in the country's cuisine. It features tender fish fillets, starchy cassava (mandioca), and a rich, aromatic broth infused with vegetables like onions, tomatoes, and bell peppers.
ð§ ææ
- 1 lb Firm white fish fillets(such as tilapia, cod, or dorado, cut into chunks)
- 2 tablespoons Cooking oil or lard
- 1 large Onion(finely chopped)
- 2 ripe Tomatoes(chopped)
- 1 Bell pepper(chopped (any color))
- 3 cloves Garlic(minced)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 4 cups Water or fish stock
- 1.5 cups Cassava (mandioca)(peeled and cut into chunks)
- Fresh cilantro or parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Prepare the fish: Cut the fish fillets into medium-sized pieces and set aside.
- 2
Sauté the vegetables: In a large pot, heat the oil or lard over medium heat. Add the chopped onion, tomatoes, bell pepper, and minced garlic. Cook until softened and fragrant, about 5-7 minutes.
- 3
Add the fish and seasonings: Gently add the fish pieces to the pot. Season with salt, black pepper, and paprika. Lightly mix to coat the fish in the vegetable mixture.
- 4
Simmer the broth: Pour in the water or fish stock. Bring to a gentle boil, then reduce the heat to a simmer.
- 5
Cook the cassava: While the soup simmers, cook the cassava separately in boiling salted water until tender, about 15-20 minutes. Drain and set aside.
- 6
Combine and serve: Add the cooked cassava to the simmering soup. Continue to simmer for another 5-10 minutes to allow flavors to meld. Garnish with fresh chopped cilantro or parsley before serving hot.
ð¡ ããã®ã³ã
- âIf fresh cassava is unavailable, frozen cassava can be used.
- âFor a richer broth, use fish stock instead of water.
- âAdjust the amount of salt and pepper to your preference.
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- Add other root vegetables like sweet potato or yams.
- Include a bay leaf and a sprig of thyme during simmering for added aroma.