Entree: Paraguay – Southern Culinary Region – Pira Caldo (Hearty Paraguayan fish stew of river fish with cassava and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1.5 lb (680 g) firm white river fish (tilapia, catfish, or similar), cut into portions
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 7 oz (200 g), finely chopped
- 3 cloves (9 g) garlic, minced
- 1 red bell pepper, about 6 oz (170 g), diced
- 2 medium tomatoes, about 10 oz (300 g), chopped
- 1 lb (454 g) cassava (yuca), peeled and cut into 1 in (2.5 cm) pieces
- 4 cups (960 ml) fish stock or water
- 1 cup (240 ml) water additional as needed
- 1 tsp (5 g) ground achiote or 1 tbsp (15 ml) annatto oil for color (optional)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (15 g) fresh cilantro or parsley, chopped
- 2 tbsp (30 ml) fresh lime juice
- Cooked white rice or crusty bread for serving

Instructions

1. In a large pot, heat the oil over medium heat. If using achiote powder, bloom it in the oil for 30 seconds, then add the chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
2. Add the diced bell pepper and chopped tomatoes and cook until tomatoes begin to break down, about 5–7 minutes. Stir in the cassava pieces and pour in the fish stock and additional water; bring to a boil.
3. Reduce heat to a simmer, cover partially, and cook for 20–25 minutes until cassava is nearly tender.
4. Gently add the fish portions to the simmering broth, cover, and cook 6–8 minutes or until the fish is opaque and flakes easily. Season with salt and pepper to taste.
5. Stir in the chopped cilantro and lime juice just before serving. Serve hot with rice or bread and spoonfuls of the broth.