CALDO DE PIRAÑA (PIRANHA) RECEITA SIMPLES PARA O CARNAVAL | #ChefJanainaBarreto #PanelasTramontina

piranha fish

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is more widely available and affordable while still providing a similar texture.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk is less expensive and can add creaminess.

Start by introducing the dish, Caldo de Piranha, and its origins in the Amazon region.

Use 600 g of frozen piranha fish, which should be thawed to room temperature.

Weigh 426 g of macaxeira (mandioca) and prepare to peel and chop it.

Explain that peeling the mandioca is not necessary as it will be chopped.

Chop the mandioca into small pieces, removing the central fibrous core.

Prepare the other ingredients: 1 medium onion, 1 medium tomato, 3 large garlic cloves, and 1/2 bell pepper.

Chop the chili pepper (pimenta dedo de moça) and set aside, using half of it without seeds.

In a pressure cooker, add the thawed piranha fish and pour in approximately 2.5 L of water.

Add 1 tablespoon of salt and 2 bay leaves to the water.

Seal the pressure cooker and bring it to pressure, cooking for 5 minutes.

After 5 minutes, release the pressure and remove the fish, reserving the cooking liquid.

Set the fish aside to cool slightly before deboning it.

Debone the piranha fish, discarding the bones and keeping only the meat.

In the same cooking liquid, add the chopped ingredients (onion, garlic, tomato, bell pepper, and chili) if desired, but do not sauté them as per indigenous tradition.

Return the deboned fish meat to the pot with the reserved liquid and stir in cilantro to taste.

Adjust seasoning as necessary and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary