DISH RESEARCH · Soup
Caldo de piranha
Creamy piranha broth with tomato, red pepper and herbs, served with malagueta sauce.
About Caldo de piranha
Caldo de piranha is a Pantanal fish soup. Visit Pantanal presents this Mato Grosso do Sul version with piranha, tomato, red bell pepper and onion, accompanied by malagueta pepper sauce.
Garlic, citrus juice and vinegar season the fish. Green onion and coriander provide a fresh finish, while the accompanying sauce adds a separate peppery accent.
Blended fish and strained broth give the soup a creamy consistency. The softened vegetables join that smooth base, and the finished caldo is brought to the table immediately while hot.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Caldo de piranha
Visit Pantanal's Mato Grosso do Sul caldo de piranha.
- PiranhaProtein
- GarlicAromatic
- Limão juiceSeasoning
- VinegarSeasoning
- SaltSeasoning
- PepperSeasoningIngredient page not linked
- OilCooking medium
- TomatoBase
- Red bell pepperBase
- OnionAromatic
- Green onionFinish
- Coriander leavesFinish
- WaterLiquid · Fish broth
- Malagueta pepper sauceAccompaniment
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Piranha: Recipe-specific ingredient evidence; Fish source-confirmed
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Limão juice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader citrus-juice candidate; the Brazilian source says suco de limão without a botanical species. No particular lemon or lime species is imposed.
- Vinegar: Recipe-specific ingredient evidence; Allergen details unconfirmed. Vinegar base and exact formula are not specified.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Pepper variety and colour are unspecified.
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. The same unspecified oil is used for the fish and the vegetable refogado; plant/animal base and formula are not given.
- Tomato: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Red bell pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Green onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Coriander leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed. The chopped coentro finish is retained.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Method-only boiling water is the base for the own fish broth. Strained/blended broth is a derived output, not extra purchased stock.
- Malagueta pepper sauce: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader hot-pepper-sauce candidate. The final serving sentence prescribes molho de pimenta malagueta but provides no formula, product or own linked recipe; exact additional foods/allergens remain unresolved.
Origins & food traditions
Caldo de piranha is a traditional soup of the southern Pantanal, associated with the region's ranch and fishing-boat kitchens; its precise origin is unknown.
Cuisines & regions
- Mato Grosso do Sul / Pantanal Cuisine
- Brazilian CuisineCatalogue link pending review
- Pantaneira CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.