Ingredients with Measurements:
- 1 pound of fresh fish fillets, cut into small pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1 tablespoon of olive oil
- 2 tablespoons of piracuí (dried and ground fish)
- 4 cups of water
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the red and green bell peppers and tomato and sauté for 5 minutes.
4. Add the fish fillets and piracuí and stir well.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and let simmer for 20 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Protein: 20g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Any type of fresh fish can be used instead of the suggested fish fillets.
- Red and green bell peppers can be substituted with any other color of bell pepper.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add coconut milk for a creamier soup.
- Add diced potatoes or yucca for a heartier soup.
- Use shrimp instead of fish for a seafood soup.
Tips and tricks:
- Make sure to use dried and ground piracuí for the authentic flavor.
- Do not overcook the fish or it will become tough.
- Adjust the amount of water to your desired consistency.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Green salad
- Steamed vegetables
Troubleshooting advice:
- If the soup is too thin, add more piracuí to thicken it.
- If the soup is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Piracuí is a traditional Brazilian ingredient made from dried and ground fish. It has been used for centuries by indigenous communities in the Amazon region.
Flavor profiles:
- Savory
- Umami
- Spicy
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Brazilian