History
The soup is very high in calorie content and in protein. This has its origins in the circumstances after theIngredients
Traditionally the fish used for pira caldo are mainly smaller river fish such as the ''mandi'y'' and ''tare'y'', from the armored catfish family. Other ingredients includePreparation
The pira caldo as most popularly prepared begins with frying the vegetables in a little beef or pork fat. Then boiled water and the fish are added with salt and spices. When the fish is cooked and the soup is thick, some chopped chili pepper is added. As pira caldo is a widespread dish, there are a number of variations. One of them which constitutes a rich source of protein is prepared by running the cooked fish through a small mill. This method of preparation avoids the problem of small children choking on the bones.References
* Aquinas, Josefina Velilla. ''Tembi'u Paraguay''. * Ibars, Margarita Miro. ''Karu Reka - Paraguayan Culinary Anthropology''. Paraguayan soups Fish dishes