Piranha broth

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  • Piranha: 4 Kg
  • Tomato: 2
  • Salsa: 1 sheet
  • Chili: 1
  • Garlic: 4 teeth
  • Lemon: 2
  • Love Sex: 2 tablespoons
  • Marjoram: taste.
  • Laurel: taste.
  • Pepper: taste.
  • Salt to taste: the taste.


Clean and wash the piranhas, in running water. Cut into pieces and season with salt, pepper, garlic and lemon. Stir everything with your hands, to the piranhas are picking up as well seasoning, and let rest for two hours. Before you put them into the pot, stir again and the pieces of the piranhas, rubbing once more the seasoning in the same. Then in the melting pot, put oil, and warm it up well, pouring then the piranhas and joining soon the water was up to a little above half of the pot. Let it cook for two hours, in which time the broth will acquire a brown-clear. Remove from the heat and spend all of the juice out of the cauldron by a colander pasta, placing it in a separate bowl. Wash the pot with brush and water, bring again to the heat, put oil again and saute the spices: the cut tomatoes into slices, green peppers, in strips, the onions and chopped parsley. Let everything fry in oil well hot about two minutes. Then, add the broth that coou, always stirring with a wooden spoon. To thicken, add a tablespoon of corn starch dissolved in a glass of water. And stir everything new. Two more minutes until it boil again and is ready soup. Serve in terrines. Recommendation: the piranha soup should be taken very hot.

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