World Cup of Pirá Caldo!

Today starts the US men’s journey in the World Cup. So, I figured I should revive the ol’ Eat ‘em & Beat ‘em series. If you’re not familiar, this is a superstition I developed during the National’s successful World Series run many years ago. Sometimes it works; sometimes it doesn’t. But, the dishes are always tasty and that’s what you’re here for…is anyone still here? I’ve not been regularly blogging for quite a while. Sadly, I missed the entire Giro this year, and my last post was like 3 months ago for the Oscars. I would like to post more. It’s just hard to find time to do this regularly. 

But, let’s get to today’s dish! The USMNT takes on Paraguay tonight, and this is the first dish I’ve made originating from this country. Their main staples are corn and cassava and their national dish is a savory variation of cornbread. I decided to make something else with origins in the Guarani culture (indigenous South Americans primarily originating in Paraguay as well as surrounding countries/territories). Pirá Caldo is a basic soup using local fish. The broth is simple and takes on the flavors of the sauteed vegetables. The soup, interestingly, gets more delicious with each bite, especially as it cools down. 

Pirá Caldo

• Large catfish filet (approx 1.25 lbs) cut into 4 portions

• Large onion, large dice

• 3 roma tomatoes, seeded and chopped

• Green bell pepper, seeded and diced

• Red chile, minced (or heavy pinch of chili flakes)

• Leek (white and light green part), halved and sliced ¼ inch thick

• 2 celery stalks, sliced ½ inch thick

• 1.5 cups milk

• 4 oz queso fresco, fine dice

• Bunch of cilantro, finely chopped

Add some oil to a pot set over medium heat and saute the onion until softened and becoming translucent.

Add in the tomatoes, peppers, leeks, and celery along with some salt and pepper. Stir to combine. Cover the pot and cook over low heat until the vegetables have softened, 6-8 mins.

Meanwhile, portion the fish and season with flaky sea salt and black pepper. 

Uncover the pot, stir in a cup of water and nestle the fish into the vegetables. 

Increase the heat to medium, cover the pot, and continue to cook for about 10 minutes. 

After the fish has cooked for 10 minutes, add in the milk, cheese and most of the chopped cilantro and cook for a couple of minutes.

To serve, place fish into serving bowls, whisk the soup briefly to thicken and incorporate the cheese.

Ladle the soup over the fish, adding the remaining cilantro. 

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