Pira Caldo

Bring a large stockpot over high heat and add olive oil. Once olive oil is heated, add 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.

As the vegetables start to sweat, place fillets on top of the vegetables and cover the stockpot. Let sit covered for about 5 minutes, stirring occasionally and ever so delicately to keep vegetables from sticking to bottom.

After 5 minutes, the fish will have been steamed and will begin to flake. At this point, pour in white wine to deglaze bottom of pot. Begin to stir around for 1–2 minutes and flake the fish apart. Add water and stir around for another minute.

Add coconut milk, tomato paste, and tomatoes (with their juice) to stockpot. Stir around for 1–2 minutes. If all 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.

Finally, add shredded cheese and cilantro (optional) and turn off heat. Stir thoroughly as cheese melts into soup. Serve hot.

Recipe from (translated and adapted by) Tembi’u Paraguay.