PIRA CALDO

Ingredients

• 1 lb surubi filets, or a white riverfish equivalent (we used flounder)
• 3 plum tomatoes, peeled and diced (up to 1 cup) - be sure to keep the juices of the tomato
• 1 green bell pepper, cubed (up to 1 cup)
• Bulb of 1 leek, cut into thin ¼ inch slices
• 3 stalks of celery, diced (up to 1 cup)
• 2 medium yellow onions, diced (or 1 cup)
• 2 medium carrots, diced (or 1 cup)
• ½ cup of snap peas (optional)
• 2 red chili peppers, deseeded to your desired level of added spicy (optional)
• 1 bay leaf
• 1 cup white wine
• 1 can (500 ml) coconut milk
• Up to 2 cups of water
• 2 tablespoons tomato paste
• 1 cup Paraguay cheese or similar soft white cheese, shredded (we used fresh mozzarella)
• 1 small handful of fresh cilantro (optional)
• Salt and pepper, to taste

How to Make

Stage 1

1. Bring a large stockpot over high heat and add olive oil
2. Once the olive oil is heated, add the bell peppers, leeks, celery, onions, carrots, snap peas, chili peppers and bay leaf. Reduce stove to medium-high heat to saute and soften the vegetables for 8-10 minutes
3. As the vegetables start to sweat, place the filets on top of the vegetables and cover the stockpot. Let sit covered for ~5 minutes, stirring delicately and ever so occasionally to keep vegetables from sticking to bottom
4. After 5 minutes, the fish will have been steamed and will begin to flake. At this point, pour in the white wine to deglaze the bottom of the pot. Begin to stir around for 1-2 minutes and flake the fish apart
5. Add 1 cup of water and stir around for another minute

Stage 2

1. Add the coconut milk, tomato paste, and tomatoes (with their juice) to the stockpot. Stir around for 1-2 minutes. If all the ingredients are not yet submerged in your stockpot or you'd like to make more servings of the soup, add up to another cup of water
2. Finally, add the shredded cheese and cilantro (optional) and turn off the heat. Stir thoroughly as the cheese melts into the soup. Serve hot