Countries › Paraguay › Pira Caldo - fish soup

Pira Caldo - fish soup

Fresh fish, vegetables, herbs, and broth, simmered gently until tender.

15 min

Prep

45 min

Cook

12

Serves

163 kcal

Calories

10g

Protein

12g

Carbs

8g

Fat

Ingredients

Other

firm white fish such as catfish500 g

plum tomatoes (, cut in half and diced)5 pieces

Poblano pepper or bell pepper (, cut in half seeded and chopped.)1 pieces

large yellow onion (, cut in half and cut into 1/2 inch dice)1 pieces

large carrot (, peeled and diced or chopped)1 pieces

bay leaves2 pieces

Garlic cloves (, finely minced)5 pieces

1/4-1/3 cup heavy cream (, light cream, or whole milk, to taste)1 pieces

white wine (, such as chardonnay)100 ml

1-1/2 liter warm water combined with 1 to 1-1/2 cube of Knorr fish stock cubes or you can use just plain water1 pieces

any type of semi-soft cheese (, cut into small cubes or shredded (mozzarella cheese, muenster cheese, Oaxaca cheese))1 cup

Kosher Salt (, to taste)1 pieces

paprika0.5 teaspoon

ground black pepper0.5 teaspoon

red pepper flakes0.5 teaspoon

oregano ((to taste))2 teaspoons

Yukon gold potatoes (, peeled and cut into 1-inch chunks)3 pieces

extra olive oil (, as needed)30 ml

cilantro (, chopped)2 tablespoons

parsley (, chopped)2 tablespoons

Method

In a medium stockpot, heat the extra virgin olive oil over medium-low heat. Add the vegetables and cook until tender, 10 to 15 minutes.

Add the wine, fish stock, and bay leaves. Bring to a boil, then immediately reduce the heat to low and simmer gently for 10 minutes.

Add the potatoes. Cover and cook until tender but not falling apart, about 25 minutes. Season, then bring the fish soup to a slow simmer over medium-low heat.

Add the fish and cook, stirring gently only once or twice, until cooked through, about 5 to 7 minutes.

Stir in the parsley and cilantro. Cook for 1 minute, then turn off the heat. Stir in the cream.

Divide among bowls and serve with a slice of crusty bread or cooked mandioca. Garnish with cilantro or parsley.