Pira Caldo - Sopa de Pescado - Comida típica paraguaya

► Many thanks to Victor Yegros of Asado Tradicional for the Pira Caldo. You can find him on social media as @asadotradicional. ► If you'd like to host lunches, dinners, catering, or barbecues with Peta, contact +595974777111 or [email protected]. ► The cauldron is from Imusa. More products at   / imusapy  . ► My wooden glasses, made in Paraguay, are from Laboratorio Forma. Find them on Facebook at   / laboratorioforma  . ► The apron is from FR Ideas. See more on Facebook at   / fr.ideas  . FOLLOW ME ON SOCIAL MEDIA! -------------------------------------------------------- ►Twitter   / petaruger   ► Instagram   / enelhornoconpeta   ► Facebook   / enelhornoconpeta   ► Youtube    / petaruger   Pira Caldo – Fish Soup Ingredients • 1.6 kg of sliced ​​​​surubí or whatever fish you have on hand • 2 onions • 1 red onion • 200 grams of carrots • 2 locote or green bell peppers • 1 kilo of tomatoes • 2 liters of water, 4 garlic cloves • 300 ml of heavy cream • 400 grams of Paraguayan cheese • Oil • Kuratu or fresh cilantro • Fresh oregano • Salt and pepper to taste In a pot, put 2 liters of water, 1 crushed garlic clove, 1 teaspoon of pepper, 2 tablespoons of coarse salt, a sprig of oregano, and when it boils, add the fish for 10 minutes. Remove the pot from the heat, remove the fish, let it cool, and reserve the broth. Break up the fish with your hands to remove any bones, skin, and bones. Chop all the vegetables very finely. It's best to do everything beforehand so you can cook more smoothly. In a cast-iron pot over direct heat, add a generous splash of oil, add the onions, red onion, carrot, and bell peppers, salt, and pepper, and cook until the vegetables are soft. Deglaze with coconut, add the tomatoes, a little of the broth, cover, and let cook for 10 minutes. Add the strained broth from the fish, cover, and let cook for 10 minutes. Add the flaked fish, cover, and cook for 5 minutes. Add the cream, stir, and cook briefly. Remove the pot from the heat, add the cubed Paraguayan cheese, stir, cover, and let it sit for 5 minutes. Serve the pira broth with a little kuratu and chopped oregano. Enjoy! ************************************************** ABOUT PETA IN THE OVEN WITH PETA is my YouTube channel. I'm a cheeky cook who loves simple cooking with ingredients we find in any refrigerator. SUBSCRIBE! Satisfaction guaranteed or slap me in the face ;)