Pira Caldo Recipe

Name: Pira Caldo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Or As Needed; 1 whole Green Bell Pepper, Cubed; 1 bulb Leek, Sliced Into 1/4 Inch Rings; 3 stalks Celery, Diced; 2 whole Medium Yellow Onions, Diced; 2 whole Medium-sized Carrots, Cubed; 1/2 cups Snap Peas (optional); 2 Red Chili Peppers, Deseeded To Your Desired Level Of Added Spicy (optional); 1 leaf Bay Leaf; 1 pound Surubi Fillets (or Another White River Fish Equivalent, Like Flounder); 1 cup White Wine; 1 cup Water, Or More As Needed; 1 can (about 13 1/2 Oz. Size) Full-fat Coconut Milk; 2 Tablespoons Tomato Paste; 3 whole Plum Tomatoes, Peeled And Diced; 1 cup Shredded Paraguayan Cheese (or Similar Soft White Cheese Like Mozzarella); 4 sprigs Cilantro, Chopped (optional)

Servings: persons

2 Tablespoons Olive Oil, Or As Needed
1 whole Green Bell Pepper, Cubed
1 bulb Leek, Sliced Into 1/4 Inch Rings
3 stalks Celery, Diced
2 whole Medium Yellow Onions, Diced
2 whole Medium-sized Carrots, Cubed
1/2 cups Snap Peas (optional)
2 Red Chili Peppers, Deseeded To Your Desired Level Of Added Spicy (optional)
1 leaf Bay Leaf
1 pound Surubi Fillets (or Another White River Fish Equivalent, Like Flounder)
1 cup White Wine
1 cup Water, Or More As Needed
1 can (about 13 1/2 Oz. Size) Full-fat Coconut Milk
2 Tablespoons Tomato Paste
3 whole Plum Tomatoes, Peeled And Diced
1 cup Shredded Paraguayan Cheese (or Similar Soft White Cheese Like Mozzarella)
4 sprigs Cilantro, Chopped (optional)

1
Bring a large stockpot over high heat and add olive oil. Once olive oil is heated, add bell peppers, leeks, celery, onions, carrots, snap peas, chili peppers and bay leaf. Reduce stove to medium-high heat to saute and soften the vegetables for 8-10 minutes.
2
As the vegetables start to sweat, place fillets on top of the vegetables and cover the stockpot. Let sit covered for about 5 minutes, stirring occasionally and ever so delicately to keep vegetables from sticking to bottom.
3
After 5 minutes, the fish will have been steamed and will begin to flake. At this point, pour in white wine to deglaze bottom of pot. Begin to stir around for 1-2 minutes and flake the fish apart. Add water and stir around for another minute.
4
Add coconut milk, tomato paste, and tomatoes (with their juice) to stockpot. Stir around for 1-2 minutes. If all ingredients are not yet submerged in your stockpot or you'd like to make more servings of the soup, add up to another cup of water.
5
Finally, add shredded cheese and cilantro (optional) and turn off heat. Stir thoroughly as cheese melts into soup. Serve hot.
6
Recipe from (translated and adapted by) Tembi'u Paraguay.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Or As Needed, 1 whole Green Bell Pepper, Cubed, 1 bulb Leek, Sliced Into 1/4 Inch Rings, 3 stalks Celery, Diced, and more.

Yes, Pira Caldo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pira Caldo

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