Caldo de Piranha - Brazilian Fish Soup

Ingredients

• 500g (1.1 lb) piranha fish fillets (or other local fish varieties) 500g (1.1 lb) piranha fish fillets (or other local fish varieties)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced bell peppers and tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Stir in the tomato paste, ground cumin, paprika, and bay leaves. Cook for another minute to allow the flavors to meld together.
4. 4.
   Add the fish fillets to the pot and pour in the fish or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the fish is cooked through and easily flakes apart.
6. 6.
   Remove the bay leaves from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Caldo de Piranha hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are fresh and free from any unpleasant odor. If piranha fish is not available, you can use other local fish varieties such as tilapia or catfish as a substitute.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the soup.
• Serve the Caldo de Piranha with a side of white rice or crusty bread to soak up the flavorful broth.
• If you prefer a thicker soup, you can blend a portion of the cooked vegetables before adding the fish back into the pot.
• Experiment with different types of fish to discover new flavor combinations.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.

Serving advice

Serve the Caldo de Piranha in deep bowls, allowing the vibrant colors of the soup to shine through. Garnish each serving with a generous sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with a side of white rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation of Caldo de Piranha, consider serving it in traditional Brazilian clay bowls or rustic earthenware. The earthy tones of the bowls will complement the natural colors of the soup, creating an authentic and visually appealing dining experience.