Traditional Pantanal caldo de piranha

Ingredients

• 1000 g whole fresh piranha, gutted and scaled
• 2 tbsp fresh lime juice
• 2 tbsp refined sunflower oil
• 2 pieces fresh yellow onion
• 5 cloves fresh garlic
• 1 piece fresh red bell pepper
• 1 piece fresh green bell pepper
• 4 pieces fresh ripe plum tomato
• 1 tbsp pure annatto powder (urucum)
• 2 pieces fresh pimenta-de-cheiro
• 1.5 l mineral water
• 1 bunch fresh cilantro
• 1 bunch fresh chives
• 1 1/2 tsp fine salt
• 1 tsp black peppercorns

Method

1. Rinse the piranha under cool water, pat it dry thoroughly with paper towels, and cut it into large, even chunks, keeping the heads to provide essential gelatin for the broth. Place the pieces in a large shallow dish, drizzle with the fresh lime juice, season with fine salt and freshly ground black pepper, and gently massage the flesh to distribute the marinade. Let rest at room temperature while you prepare the aromatics.
2. Peel and finely slice the yellow onions. Peel, remove the germ and crush the garlic cloves with a garlic press or mince them finely with a knife. Wash, core and seed the red and green bell peppers, and cut them into small, even dice. Rinse and chop the ripe tomatoes, keeping their pulp and seeds. Halve the pimenta-de-cheiro peppers lengthwise, removing the seeds if you want to moderate the heat while preserving their fruity fragrance.
3. In a large heavy-bottomed pot or Dutch oven, heat the sunflower oil over medium heat until it shimmers. Toss the sliced onions into the hot oil and sweat them for about five minutes, stirring regularly with a wooden spoon, until translucent and slightly softened without browning. Add the minced garlic and annatto powder, and stir briskly for one minute until the spices release a warm toasted aroma and tint the oil a vibrant brick red.
4. Add the diced red and green bell peppers and the pimenta-de-cheiro peppers to the pot. Continue cooking over medium heat for four to five minutes to soften the peppers. Stir in the chopped tomatoes, mix well with the colored base, and let simmer gently over low heat for six to eight minutes, until the tomatoes release their juices and form a thick, glossy sauce that bubbles softly.
5. Nestle the piranha chunks and heads along with their lime marinade into the bottom of the pot, burying them slightly in the vegetable mixture. Pour in enough mineral water to completely cover the fish. Bring to a rapid boil over high heat, and as soon as large bubbles appear, carefully skim the surface to remove any impurities or white foam. Reduce the heat to low, cover three-quarters of the way, and let simmer gently for about thirty to thirty-five minutes, until the fish flesh naturally falls away from the bones and the liquid turns a beautiful cloudy orange hue.
6. Remove the pot from the heat and let cool for a few minutes. Using a slotted spoon or pouring directly with the broth, transfer all the cooked fish, vegetables and liquid into the jar of a high-speed blender, working in batches if necessary. Blend on maximum speed for two to three minutes to completely pulverize the flesh and break down the fragile bones. Pour this liquid puree through a fine-mesh strainer or sieve set over a clean saucepan. Using the back of a ladle or a rubber spatula, vigorously press and rub the solids against the mesh to extract all the velvety pulp and collagen, ensuring you hold back any sharp bone fragments.
7. Return the saucepan containing the strained soup to medium-low heat. Bring to a steady simmer and let reduce uncovered for about ten minutes, stirring occasionally to prevent the bottom from catching, until the broth takes on a silky, velvety and palate-coating consistency. Taste the broth and adjust the seasoning with fine salt and a few grinds of black pepper if necessary.
8. Wash, dry and finely chop the fresh cilantro and chives. Turn off the heat under the pot, toss half of the chopped fresh herbs into the piping-hot broth, and stir gently with a ladle to infuse the flavors without cooking the leaves. Ladle the steaming broth into warmed bowls, generously scatter the remaining cilantro and chives over the top, and serve alongside fresh lime wedges and a few drops of hot sauce for those who like a kick.

Nutrition

Per serving

Energy

260.3 kcal

Protein

26.77 g

Carbohydrate

7.23 g

Fat

13.13 g

Fibre

2.55 g

Calcium

84.03 mg

Iron

0.42 mg

Magnesium

24.11 mg