Pira Caldo with Coconut Milk and Fresh Herbs

Ingredients

• 500g (1.1 lb) fish fillets (red snapper, tilapia, or sea bass), cut into bite-sized pieces 500g (1.1 lb) fish fillets (red snapper, tilapia, or sea bass), cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers (red and green), diced 2 bell peppers (red and green), diced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped 1 teaspoon fresh oregano, chopped
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped 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 another 5 minutes until they soften.
3. 3.
   Pour in the coconut milk and fish or vegetable broth, and bring the mixture to a gentle simmer.
4. 4.
   Add the fish fillets to the pot, and let them cook for about 8-10 minutes until they are tender and flaky.
5. 5.
   Stir in the chopped cilantro, parsley, and oregano, and season with salt and pepper to taste.
6. 6.
   Squeeze the lime juice into the pot, and give it a final stir.
7. 7.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Pira Caldo hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If you prefer a milder flavor, opt for tilapia, while red snapper or sea bass will provide a more robust taste.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. This will result in a smooth and creamy consistency in the soup.

Tips & Tricks

• For a spicier kick, add a small amount of finely chopped chili pepper or a dash of hot sauce to the soup.
• Serve the Pira Caldo with a side of warm corn tortillas or crusty bread to soak up the flavorful broth.
• If you prefer a thicker consistency, you can blend a small portion of the soup and then mix it back into the pot before serving.
• Experiment with different types of fresh herbs to customize the flavor profile of the dish.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Pira Caldo in individual bowls, ensuring that each serving contains a generous amount of fish, vegetables, and broth. Garnish with fresh herbs for an added pop of color and flavor. Accompany the soup with warm corn tortillas or crusty bread to complete the meal.

Presentation advice

Present the Pira Caldo in a vibrant and inviting manner by using colorful bowls or soup tureens. Arrange the fish, vegetables, and herbs beautifully on top of the soup to showcase the ingredients. Serve with a side of warm tortillas or bread to create an appealing visual contrast.