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
- 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.