Pira Caldo | FoodieAtlas

Ingredients

2 pounds fish (such as tilapia, catfish, or other firm white fish), cut into chunks
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups fish stock or water
1 cup yuca (cassava), peeled and cut into chunks
2 medium potatoes, peeled and cubed
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste
1/2 cup chopped fresh cilantro or parsley
1 lime, cut into wedges (for serving)

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes, red bell pepper, and green bell pepper. Cook for 5-7 minutes until the vegetables start to soften.

Pour in the fish stock or water and bring to a boil.

Add the yuca and potatoes. Reduce the heat to low and simmer for about 15 minutes, or until the vegetables are tender.

Gently add the fish chunks to the pot. Season with dried oregano, paprika, ground cumin, salt, and black pepper.

Simmer for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Stir in the chopped fresh cilantro or parsley.