Looking for a comforting and nutritious soup that will take your taste buds on a journey to Paraguay? Look no further than Pira Caldo, a traditional Paraguayan soup made with surubí (catfish), fresh vegetables, herbs, and creamy cheese. Created during food scarcity, this hearty soup has become a beloved staple, particularly during the Lent period.
Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will delight your senses with its rich flavors and aroma. So, put on your apron and get ready to impress your taste buds with this delicious Paraguayan classic!
How to Make Pira Caldo
Note: The full instructions are provided in the recipe card below.
In a medium stockpot, heat the extra virgin olive oil over medium-low heat; once the oil is heated, add the vegetables, and cook until tender, 10 to 15 minutes. Add the wine, fish stock, and bay leaves.
Bring it to a boil and immediately reduce heat to low; simmer gently for 1o minutes. Add the potatoes and cook covered until the potatoes are tender but not falling apart about 25 minutes. Season and bring the fish soup to a slow simmer over medium-low heat.
Add fish and cook, gently stirring only once or twice, until the fish is cooked through about 5 to 7 minutes. Stir in parsley and cilantro, cook the fish soup for 1 minute, and 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.
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📖 Recipe
Easy Pira Caldo
Ingredients
- 500 g firm white fish such as catfish , halibut, cod, flounder, red snapper, tilapia, sea bass, monkfish, or other firm fish, cut into 2-inch pieces (bone-in or boneless)
- 5 plum tomatoes , cut in half and diced
- 1 Poblano pepper or bell pepper , cut in half seeded and chopped.
- 1 large yellow onion , cut in half and cut into ½ inch dice
- 1 large carrot , peeled and diced or chopped
- 2 bay leaves
- 5 Garlic cloves , finely minced
- ¼-1/3 cup heavy cream , light cream, or whole milk, to taste
- 100 ml white wine , such as chardonnay
- 1-½ liter warm water combined with 1 to 1-½ cube of Knorr fish stock cubes or you can use just plain water
- 1 cup any type of semi-soft cheese , cut into small cubes or shredded (mozzarella cheese, muenster cheese, Oaxaca cheese)
- Kosher Salt , to taste
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 2 Teaspoons oregano (to taste)
- 3 Yukon gold potatoes , peeled and cut into 1-inch chunks
- 30 ml extra olive oil , as needed
- 2 tablespoons cilantro , chopped
- 2 tablespoons parsley , chopped
Instructions
- In a medium stockpot, heat the extra virgin olive oil over medium-low heat; once the oil is heated, add the bell peppers, onions, carrots, tomatoes, and garlic, and cook until tender, 10 to 15 minutes.
- Add the wine, fish stock, and bay leaves. Bring it to a boil and immediately reduce heat to low; simmer gently for 1o minutes.
- Add the potatoes and cook covered until the potatoes are tender but not falling apart, about 25 minutes. Add the paprika, oregano, salt, red pepper flakes, and ground black pepper. Bring the fish soup to a slow simmer over medium-low heat.
- Add fish and cook, gently stirring only once or twice until the fish is cooked through, about 5 to 7 minutes. Stir in parsley and cilantro and cook the fish soup for 1 minute and 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. Enjoy!
Notes
- To store: Pira Caldo, transfer the soup into an airtight container and let it cool to room temperature before refrigerating or freezing. You can store the soup in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to reheat, you can thaw the frozen soup in the fridge overnight or reheat it directly from frozen on the stovetop or in the microwave.
- To reheat: On the stovetop, transfer the soup to a pot and gently warm it over medium heat, stirring occasionally until heated. If the soup is too thick, add some water or broth to thin it out. To reheat in the microwave, transfer the soup to a microwave-safe dish, cover loosely with a lid or microwave-safe wrap, and heat on high for 1-2 minutes, stirring occasionally until heated.
- When feeding this fish soup to small children, be cautious of the bones, which can cause choking.
- For a creamier texture, puree the vegetables (except for the potatoes) in a blender or with an immersion blender before adding the fish, if desired.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
