Piranha soup

This is a typical dish from the Pantanal, flavorful and appreciated for its aphrodisiac quality.

The soup is usually served in a bowl or cup, adding a healthy dollop of hot sauce. Some people prefer to thicken the soup with manioc flour.

The soup is usually served as an appetizer with a side of crackers, before a fish meal or barbeque.



  • 1 onion, chopped
  • 1 green pepper, chopped
  • Basil, chopped
  • Celery, chopped
  • Parsley, chopped
  • 2.5 kilos of medium sized piranha fish
  • 3 cloves of garlic, chopped
  • Malagueta pepper, chopped
  • 2 bay leaves
  • 1 cup of coconut milk
  • Salt
  • 1 teaspoon of saffron

How to prepare:

  • Scrub the skin of the piranhas to remove the scales, clean the insides and remove the eyes.
  • Cut them open lengthwise and boil them with the heads in two liters of water with no other ingredients.
  • Boil until the meat comes off the bones.
  • Strain the broth to remove the fish bones that are quite small and sharp. Reserve the broth.
  • Chop the onion, pepper, garlic, salt to taste, olive oil and saffron in a blender. Sautee the mixture in another pan.
  • Add the piranha broth and let it boil. After a while, add two bay leaves, the coconut milk, basil and malagueta pepper and boil a little bit longer.
  • The soup is ready when all the flavors and ingredients have blended well. Add the parsley just before serving.

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