📝 About This Recipe
Hailing from the vast wetlands of the Brazilian Pantanal and the Amazon basin, Caldo de Piranha is a legendary restorative broth celebrated for its intense savory depth and reputed aphrodisiac properties. This velvety soup transforms the razor-toothed piranha into a delicate, nutrient-rich masterpiece infused with aromatic cilantro, lime, and a hint of malagueta spice. It is a true taste of Brazil's wild interior, offering a unique culinary adventure that is both comforting and exhilarating.
🥗 Ingredients
The Fish & Broth Base
- 1.5 kg Piranha fish (cleaned and scaled; can substitute with Red Snapper or Tilapia if unavailable)
- 2.5 liters Water (filtered)
- 2 tablespoons Lime juice (freshly squeezed for cleaning the fish)
- 2 pieces Bay leaves
Aromatics & Vegetables
- 3 tablespoons Extra virgin olive oil (or traditional Urucum oil for color)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 medium Red bell pepper (seeded and finely diced)
- 3 medium Tomatoes (ripe, seeded and chopped)
- 1 teaspoon Annatto powder (Colorau) (for a vibrant reddish-orange hue)
- 1-2 pieces Malagueta pepper (mashed, or substitute with Thai bird's eye chili)
Finishing Touches
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Green onions (thinly sliced)
- 1/2 cup Manioc flour (Farinha de Mandioca) (toasted, for thickening)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Thoroughly rinse the piranha fish under cold water. Rub them with lime juice and a pinch of salt to remove any 'muddy' river scent, then rinse once more and pat dry.
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2
In a large stockpot, bring 2.5 liters of water to a boil. Add the whole piranhas and bay leaves. Reduce heat to medium and simmer for 25-30 minutes until the flesh is falling off the bone.
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3
Carefully remove the fish from the broth using a slotted spoon. Set the fish aside on a tray to cool slightly. Keep the broth simmering on low heat.
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4
Once the fish is cool enough to handle, remove the meat from the bones. Piranhas have many small, sharp bones, so be extremely diligent. Discard the bones and skin.
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5
Place the picked fish meat into a blender with about 2 cups of the cooking broth. Blend until you achieve a perfectly smooth puree.
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6
Strain the blended fish mixture through a fine-mesh sieve back into the main stockpot to ensure no tiny bones remain. This creates the 'velvety' texture the caldo is known for.
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7
In a separate large skillet, heat the olive oil (or Urucum oil) over medium heat. Sauté the onions until translucent, about 5 minutes.
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8
Add the minced garlic, diced bell pepper, and annatto powder to the skillet. Cook for another 3 minutes until fragrant and the oil turns a bright orange.
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9
Stir in the chopped tomatoes and the mashed malagueta pepper. Cook until the tomatoes break down into a thick paste.
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10
Pour this aromatic sautéed mixture into the stockpot with the fish broth. Stir well to combine the flavors.
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11
In a small bowl, whisk the manioc flour with a ladle of warm broth to create a slurry. Gradually pour this back into the pot, stirring constantly to thicken the soup slightly.
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12
Let the soup simmer for an additional 10-15 minutes on low heat. Season generously with salt and black pepper to taste.
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13
Just before serving, stir in the fresh cilantro and green onions to preserve their bright color and punchy flavor.
💡 Chef's Tips
Always strain the blended fish mixture through a very fine sieve; piranha bones are needle-thin and can be dangerous if missed. If piranha is unavailable, use a fatty white fish like Red Snapper or even Tilapia, though the flavor will be milder. For a richer broth, sauté the fish heads and tails with the aromatics before blending them with the meat. Adjust the heat by adding the malagueta pepper seeds for more spice, or removing them for a gentler warmth. Toasted manioc flour (farinha) is essential for the authentic texture; don't substitute with wheat flour.
🍽️ Serving Suggestions
Serve steaming hot in traditional ceramic bowls or even in mugs for a rustic experience. Pair with a cold Brazilian Pilsner or a crisp Caipirinha to balance the savory heat. Provide extra lime wedges on the side for guests to brighten the broth at the table. Serve with a side of 'Torradas' (toasted bread) or extra toasted manioc flour for sprinkling on top. A few drops of pimenta-malagueta oil on top adds a beautiful visual and an extra kick.