Ingredients with Measurements:
- 1 lb. of fish fillets (halibut, cod, or any white fish)
- 1 lb. of mushrooms (button, shiitake, or any variety)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14 oz.)
- 4 cups of fish or vegetable broth
- 1 tsp. of ground cumin
- 1 tsp. of dried oregano
- 1 tsp. of smoked paprika
- Salt and pepper to taste
- 2 tbsp. of olive oil
- Fresh cilantro or parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the chopped bell peppers and mushrooms, and sauté for another 5-7 minutes until the vegetables are tender.
4. Add the can of diced tomatoes, fish or vegetable broth, ground cumin, dried oregano, smoked paprika, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
6. Add the fish fillets to the pot and let them cook for 5-7 minutes until they are cooked through.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Serve the Pira Caldo hot, garnished with fresh cilantro or parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 800mg
Total carbohydrates: 15g
Dietary fiber: 4g
Sugar: 7g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of halibut or cod.
- Any variety of mushrooms can be used.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced potatoes or sweet potatoes to the pot for a heartier meal.
- Use chicken or beef broth instead of fish or vegetable broth.
- Add a can of chickpeas or black beans for extra protein and fiber.
Tips and tricks:
- Use a wooden spoon or spatula to stir the Pira Caldo to prevent the fish from breaking apart.
- Adjust the seasoning to taste, adding more salt, pepper, or spices as needed.
- Serve the Pira Caldo with a side of rice or crusty bread to soak up the flavorful broth.
Storage instructions:
- Store any leftover Pira Caldo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pira Caldo in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Pira Caldo in individual bowls, garnished with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Serve the Pira Caldo with a side of rice or crusty bread.
Suggested side dishes:
- Rice
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the Pira Caldo is too thick, add more broth or water to thin it out.
- If the fish breaks apart, remove it from the pot and shred it into smaller pieces before adding it back to the pot.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Pira Caldo is a traditional Ecuadorian fish soup that is typically made with yucca, a starchy root vegetable.
Flavor profiles:
- The Pira Caldo has a rich and flavorful broth that is seasoned with cumin, oregano, and smoked paprika. The fish and mushrooms add a meaty texture to the soup.
Serving suggestions:
- Serve the Pira Caldo as a main course for lunch or dinner.
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Region: Peruvian