Entree: Paraguay – National Cuisine – Pira Caldo (Hearty Paraguayan fish and root vegetable stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 2 min

Total 47 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets, cut into 1–2 inch (2–5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium tomatoes, diced
- 1 lb (450 g) cassava (yuca), peeled and cut into 1-inch (2.5 cm) pieces
- 2 ears corn, cut into 1-inch (2.5 cm) rounds or 1 1/2 cups (225 g) corn kernels
- 6 cups (1.4 L) fish stock or water
- 1 tsp (5 g) smoked paprika or mild paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) fresh parsley, chopped
- 2 tbsp (30 ml) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon or lime juice

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until translucent, about 4–5 minutes. Add the garlic and bell pepper and sauté another 2 minutes until fragrant.
2. Stir in the diced tomatoes and smoked paprika; cook 3–4 minutes until tomatoes soften and begin to break down.
3. Add the cassava pieces, corn rounds or kernels, and the fish stock or water. Bring to a boil, then reduce heat and simmer, uncovered, until the cassava is nearly tender, about 20–25 minutes.
4. Gently add the fish pieces to the pot, simmering carefully until the fish is opaque and cooked through, about 6–8 minutes. Taste and adjust seasoning with salt and pepper.
5. Stir in the chopped parsley, cilantro, and lemon or lime juice. Remove from heat and let rest 2 minutes.
6. Ladle the pira caldo into bowls and serve hot with crusty bread or boiled mandioca (cassava) and lime wedges on the side.