5.0 from 9 votes
Pira Caldo
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Course:
Soup
Cuisine:
South American , Paraguayan
Ingredients
- 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 talks 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 prigs cilantro , chopped
- salt
- pepper
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.
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