Pira Caldo

Name: Pira Caldo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 1½ lb surubí; 2 tablespoons olive oil; 1 green bell pepper; 1 red bell pepper; 2 red hot peppers; 1 leek; 3 stalks celery; 2 medium onions; 2 medium carrots; 1 bay leaf; 1 cup white wine; 1 cup boiling water; 1½ cup milk; 2 tablespoons tomato paste; 3 whole tomatoes; 5 oz. Paraguay cheese; 4 sprigs cilantro; salt; pepper

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5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Course
Soup
Cuisine
South American, Paraguayan

Pira Caldo

Parker Hill

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Pira caldo is a delicious traditional fish soup from Paraguay. It is prepared with freshwater catfish, as well as vegetables and Paraguay cheese, a typical soft cheese made from curd.

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Ingredients

Servings

1½ lb surubí (freshwater catfish), or catfish
2 tablespoons olive oil
1 green bell pepper , seeded and diced very finely
1 red bell pepper , seeded and diced very finely
2 red hot peppers , sliced
1 leek , thinly sliced
3 stalks celery , finely diced
2 medium onions , chopped
2 medium carrots , grated
1 bay leaf
1 cup white wine
1 cup boiling water (or more if necessary)
1½ cup milk
2 tablespoons tomato paste
3 whole tomatoes (peeled, seeded and diced)
5 oz. Paraguay cheese (queso paraguay or a soft cheese similar to mozzarella, grated)
4 sprigs cilantro , chopped
salt
pepper

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Instructions

Heat olive oil in a large pot. Add peppers, leeks, celery, onions, carrots, and bay leaf.
Brown for 1 minute without mixing.
Reduce heat to medium-high to soften vegetables for 8 to 10 minutes, stirring very regularly.
As soon as the vegetables begin to sweat, place the fish fillets on the vegetables and cover the pot.
Cook for 5 minutes, stirring occasionally to prevent vegetables from sticking to the bottom.
Remove the fish from the pot and chop with a knife.
Pour the white wine into the pot and cook for 2 minutes, stirring.
Add boiling water and stir for 1 minute.
Return the fish to the pot and add the milk, tomato paste and tomato.
Cook, while stirring for 2 minutes.
If all the ingredients are not immersed in the pot, add a cup of boiling water and stir until boiling.
Finally, add the grated cheese and cilantro and turn off the heat. Season with salt and pepper.
Stir carefully until the cheese melts in the soup.
Serve hot.