Caldo de Pescado Paraguayo
A light yet flavorful fish stew, Caldo de Pescado is a popular dish in Paraguay, especially in regions near rivers. It features fresh fish simmered in a broth with vegetables and herbs, offering a taste of the country's aquatic bounty.
🧂 Ingredients
- 600 g White fish fillets(such as tilapia, corvina, or surubí, cut into 2-inch pieces)
- 1 medium Onion(chopped)
- 1/2 green Bell pepper(chopped)
- 3 cloves Garlic cloves(minced)
- 2 medium Tomatoes(diced)
- 2 medium Potatoes(peeled and diced)
- 2 medium Carrots(peeled and sliced)
- 1.2 liters Fish broth or water
- 1/2 cup Cilantro(chopped)
- 1/4 cup Parsley(chopped)
- to taste Salt
- to taste Black pepper
- 1 tbsp Vegetable oil
- for serving Lime wedges
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
⏱️ 5 minutes - 2
Add the diced tomatoes, potatoes, and carrots to the pot. Stir well and cook for another 3 minutes.
⏱️ 3 minutes - 3
Pour in the fish broth or water. Add bay leaves (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
⏱️ 20 minutes - 4
Gently add the fish pieces to the simmering broth. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
⏱️ 7 minutes - 5
Stir in most of the chopped cilantro and parsley. Taste and adjust seasoning if necessary.
💡 Tip: Reserve some cilantro and parsley for garnish. - 6
Ladle the fish stew into bowls. Garnish with the remaining cilantro and parsley, and serve hot with lime wedges.
💡 Tip: A side of toasted bread or rice is a great accompaniment.
💡 Pro Tips
- ✓Use the freshest fish possible for the best flavor.
- ✓Avoid stirring too vigorously after adding the fish to prevent it from breaking apart.
- ✓If you don't have fish broth, vegetable broth or even water will work, but the flavor will be less intense.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Include other vegetables like zucchini or green beans.
- A splash of white wine can add complexity to the broth.