Caldo de Pescado
Caldo de Pescado (KAHL-doh deh pehs-KAH-doh)
River Fish Soup
A fragrant, golden soup of fresh river fish simmered with tomato, bell pepper, and fresh herbs — a light yet flavorful dish from Paraguay's river communities.
Instructions
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1
Sauté onion, garlic, and bell pepper in a large pot until softened.
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2
Add tomatoes and cook until they break down.
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3
Pour in water and bring to a boil. Add cumin, salt, and pepper.
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4
Reduce heat to a gentle simmer. Carefully add fish steaks.
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5
Cook 15-20 min until fish is tender and flaky. Do not stir vigorously — you want the pieces to stay intact.
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6
Add lemon juice and chopped parsley. Serve in deep bowls with scallions.
Did You Know?
Paraguay has no coastline but is blessed with some of South America's largest rivers — the Paraguay and Paraná — which provide the freshwater fish for this soup.
The Story Behind Caldo de Pescado
Caldo de pescado reflects the Guarani people's deep connection to Paraguay's rivers. The Paraguay and Paraná rivers teem with species like surubí and dorado, which have been fished and cooked by indigenous communities for millennia. This soup represents the simplest and most traditional way of preparing the catch, using only vegetables and herbs to complement the fresh fish flavor.
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