Boneless Piranha Broth — Amazon Style
A hearty and flavorful broth straight from the heart of the Amazon rainforest. This clever recipe uses a pressure cooker and blender technique to completely eliminate piranha bones, creating a rich, spiced soup perfect for large family meals.
🛒 Ingredients
10 servings
- 4 large piranhas (approx. 400 g each)
- 1/2 cup (100 ml) vegetable oil
- 2 vegetable stock cubes
- 4 ripe tomatoes, peeled (or 3/4 cup tomato sauce)
- 2 medium potatoes, diced
- 2 onions, sliced
- 2 garlic cloves
- Fresh parsley and chives, to taste
- Salt and black pepper, to taste
- Water, as needed to adjust consistency
🛍️ Recommended tools
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Directions
- 1
Place the whole piranhas with their scales into a pressure cooker. Cover with cold water and cook under pressure for 10 minutes from the moment the valve starts rotating.
- 2
Remove the fish and let them cool completely. Carefully remove the scales and the main rib bones.
- 3
Transfer the fish flesh and small remaining bones to a blender. Blend at full power for 4 minutes until the mixture is completely smooth and fine bones are fully ground.
- 4
Rinse the pot, heat the oil over high heat, and sauté the blended fish for 3–4 minutes, stirring constantly.
- 5
Crumble in the vegetable stock cubes and stir well to combine.
- 6
Separately blend the peeled tomatoes, potatoes, garlic, and fresh herbs into a smooth purée.
- 7
Pour the vegetable purée into the pot, stir well, and bring to a boil.
- 8
Reduce heat and simmer for 15 minutes, stirring occasionally, until the broth is fragrant and flavors are well developed.
- 9
Taste and adjust seasoning with salt and pepper.
- 10
Serve hot in deep bowls alongside white rice or crusty bread.
💡 Chef's Tip
If the broth is too thick, add hot water little by little. If too thin, add an extra potato at the start of cooking. This dish tastes even better the next day reheated.
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Same category — Main Dishes
Same difficulty — Medium
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