piracaldo — Paraguay

Piracaldo — from the Guarani "pira", fish, and the Spanish "caldo", broth — is a clear soup built around freshwater fish, part of the river-based cooking found along the Paraguay and Paraná rivers. It sits alongside other regional river-fish preparations as a lighter, broth-forward counterpart to heavier fried or grilled fish dishes. It is reported from Paraguay, especially in river towns and fishing communities where the catch of the day — often surubí, dorado, boga or pacú — determines what goes into the pot, making the soup closely tied to the rhythms of river fishing rather than to a fixed shopping list. Fish pieces, often including the head and bones for flavour, are simmered gently with onion, garlic, tomato and bell pepper, along with potatoes or rice to give the broth some body; the mixture is cooked slowly so the broth stays clear rather than cloudy, and the fish is added in stages so the more delicate pieces do not overcook. Piracaldo is generally seasoned simply, with salt, pepper and sometimes a little coriander or parsley added at the end, and is served hot as a first course or a light meal on its own, often with a slice of lime or lemon on the side; the choice of fish and vegetables shifts with what the river provides, so the same name covers soups that differ noticeably from one cook to another.