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!
What is Pira Caldo?
Pira Caldo is a traditional Paraguayan soup with surubí (catfish), fresh vegetables, herbs, and creamy cheese. It is a hearty and highly nutritious soup often served during the Lent period, as it is a great way to break from a meat-laden meal. Pira means fish in the Guarani language, while Caldo means soup in Spanish. This delicious soup originated after the Paraguayan War, when food was scarce and high-calorie dishes were created to compensate for the lack of daily meals.
What does Pira Caldo mean?
In the Guarani language, Pira means fish, and Caldo means soup in Spanish.
What's the Origin of Pira Caldo?
Pira Caldo originates in Paraguay, specifically in the aftermath of the Paraguayan War, which occurred between 1864 and 1870. During this time, food was scarce, and people had to find ways to create high-calorie dishes to compensate for the lack of daily meals. Pira Caldo was one of these dishes, created using surubí (catfish) and other fresh ingredients that were readily available. Today, it remains a beloved staple of Paraguayan cuisine, often served during the Lent period to break from a meat-laden meal.
Pira Caldo Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Firm White Fish: The main protein source in the dish, it provides the seafood flavor and texture.
- Plum Tomatoes: Add acidity and sweetness to the broth, contributing to its overall flavor.
- Poblano Pepper or Bell Pepper: Adds a mild, smoky flavor and a bit of crunch to the soup.
- Yellow Onion: Provides a savory base and sweetness to the broth when sautéed.
- Carrot: Adds sweetness and contributes to the overall depth of flavor.
- Bay Leaves: Infuse the soup with a subtle herbal aroma.
- Garlic Cloves: Enhance the savory notes and aroma of the soup.
- Heavy Cream, Light Cream, or Whole Milk: Adds richness and creaminess to the broth, balancing the acidity from the tomatoes.
- White Wine: Introduces a fruity and acidic element to the broth, enhancing the overall flavor.
- Fish Stock or Water: Forms the base of the soup, providing liquid and a foundation for the flavors to meld.
- Semi-Soft Cheese: Melts into the soup, contributing to its creaminess and adding a subtle cheesy flavor.
- Kosher Salt: Enhances and balances the flavors, making them more pronounced.
- Paprika: Provides a mild smokiness and color to the dish.
- Ground Black Pepper: Adds a touch of heat and complements the other seasonings.
- Red Pepper Flakes: Provide a gentle heat and a hint of spice to the broth.
- Oregano: Contributes to the overall herbal flavor profile of the soup.
- Yukon Gold Potatoes: Add a starchy element and help thicken the soup while providing a source of carbs.
- Extra Virgin Olive Oil: Used for sautéing the vegetables and adds a subtle fruity note.
- Cilantro and Parsley: Fresh herbs used for garnish and to add a burst of freshness to the dish when serving.
Tools you'll need
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.
Substitutions
- Fish: You can use any firm white fish instead of those listed in the recipe, as long as it's boneless, or you remove the bones before cooking.
- Tomatoes: Canned diced tomatoes or tomato puree can be used instead of fresh plum tomatoes.
- Poblano pepper: You can substitute it with any other mild pepper, such as Anaheim or Cubanelle pepper, or use bell pepper for a milder flavor.
- Onion: Any onion can be used instead of yellow, such as white, red, or sweet.
- Carrot: You can use parsnips or turnips in place of carrots.
- Heavy cream: Light cream, half-and-half, or whole milk can be used instead of heavy cream for a lighter soup.
- White wine: If you don't have white wine, you can substitute it with chicken or vegetable broth.
- Cheese: Any semi-soft cheese that melts well can be used instead of the ones listed in the recipe.
- Potatoes: Any potato, such as Russet or red potatoes, can be used.
Variations
- Seafood soup: You can use a variety of seafood such as shrimp, scallops, clams, and mussels in addition to the firm white fish to create a seafood medley soup.
- Spicy soup: For a spicier soup, increase the number of red pepper flakes, or add some diced jalapeno or serrano peppers.
- Creamy soup: If you prefer a creamier soup, add more heavy cream, or puree some vegetables with an immersion blender to create a smoother texture.
- Vegetarian soup: Omit the fish and use vegetable stock instead of fish stock, and add some diced potatoes or sweet potatoes for a hearty vegetarian soup.
- Coconut soup: Replace the heavy cream with coconut milk for a lighter, slightly sweet flavor.
- Smoky soup: Add a dash of liquid smoke or smoked paprika to give the soup a smoky flavor.
- Herbed soup: Add more fresh herbs such as thyme, rosemary, or basil to the soup for a more herbaceous flavor.
How to Serve
To serve Pira Caldo, ladle the soup into bowls and garnish with chopped cilantro or parsley. You can also serve it with a slice of crusty bread or cooked mandioca on the side. The soup can be enjoyed as a standalone meal or paired with a simple green salad or steamed vegetables for a more balanced meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When reheating the soup, gently warm it over medium heat, stirring occasionally until heated.
How to Store & Re-Heat
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.
Make-Ahead
Pira Caldo can be made and stored in the refrigerator or freezer for later use. To make ahead, prepare the soup as directed in the recipe, then let it cool to room temperature before transferring it to an airtight container. 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 serve, thaw the frozen soup in the fridge overnight or reheat it directly from frozen on the stovetop or in the microwave, as described in the previous answer.
It's also possible to prepare some of the ingredients ahead of time, such as chopping the vegetables, to save time when you're ready to cook. However, adding the fish and fresh herbs at the last minute is recommended to ensure the best flavor and texture.
Tips for Making The Best Pira Caldo
- Use fresh, high-quality ingredients for the best flavor. Choose firm white fish in season and the freshest produce you can find.
- Cut the fish and vegetables into evenly sized pieces to cook at the same rate.
- Use a combination of water and fish stock to give the soup a more intense fish flavor. If using fish stock cubes, be careful not to add too much salt, as they can be quite salty.
- Take time with the fish, as it can become tough and dry. Gently stir the fish once or twice during cooking to ensure it cooks evenly.
- Add fresh herbs, such as cilantro and parsley, to preserve their fresh flavor at the end of cooking.
- Adjust the seasoning to your taste. Start with a small amount of salt and adjust as needed, adding more paprika or red pepper flakes for extra spice.
- For a creamier soup, puree some vegetables with an immersion blender before adding the fish and cream.
- Let the soup cool slightly before serving to allow the flavors to meld together.
- Serve with a slice of crusty bread or cooked mandioca on the side to soak up the flavorful broth.
- Store leftovers in the refrigerator or freezer to ensure the best quality and flavor.
FAQ
Can I use frozen fish in this recipe?
You can use frozen fish, but it's best to thaw it in the refrigerator overnight before using it in the recipe.
Can I make this soup in a slow cooker?
You can adapt the recipe for a slow cooker by sautéing the vegetables first, then transferring them to a slow cooker along with the stock, potatoes, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours, then add the fish and fresh herbs in the last 30 minutes of cooking.
Can I use chicken stock instead of fish stock?
You can use chicken stock if you don't have fish stock. However, remember that it will change the overall flavor of the soup.
Can I omit the cream to make this soup dairy-free?
You can omit the cream or use non-dairy milk such as almond or soy milk to make the soup dairy-free.
Can I use a different type of cheese in this recipe?
You can use any semi-soft cheese that melts well, such as cheddar, gouda, or provolone.
How can I adjust the spiciness of the soup?
You can adjust the spiciness by adding more or less red pepper flakes or a diced jalapeno or serrano pepper.
Notes:
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.
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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.