Quoting Michael Loo to Jim Weller <=-

Title: Brown Chaud-Froid
Glace de Viande
Aspic jelly
Tomato Sauce
Madeira or sherry

Brown chaud-froid doesn't have tomato -
The chaud-froid described above is "chaud-froid tomatee").

That makes sense.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Paraguayan Pira Caldo
Categories: Latin amer, Fish
Servings: 4

1 lb surubi filets, or a white
riverfish equivalent
3 plum tomatoes, peeled and
diced, keep the juices
1 green bell pepper, cubed
1 leek bulb, cut into thin 1.4
inch slices
3 stalks of celery, diced
2 md yellow onions, diced
2 md carrots, diced
1/2 c snap peas
2 red chili peppers
1 bay leaf
1 c white wine
500 ml can coconut milk
2 c water
2 TB tomato paste
1 c Paraguay cheese or similar
soft white cheese, shredded
1 sm handful of fresh cilantro
(optional)
Salt and pepper

(Paraguay may be landlocked and have no local seafood but it is
split in two by a mighty river which has a large variety of
freshwater fish, most notable several kinds of catfish.

The Guaraní people, the largest group of indigenous peoples in
Paraguay harvest one in particular called surubi, a freshwater
catfish found in river basins throughout South America. - JW)

In Spanish, the word caldo is translated as “broth” in English, and
pira means “fish” in the Guaraní language.

Paraguay cheese is a cow's milk curd soft white cheese. Instead of
using Paraguay cheese, we opted to use another soft white cow's milk
cheese that is far easier to come by: mozzarella.

The broth is made with additional water and flavorful liquids like
white wine or milk. Depending on the recipe, everyone's pira caldo
might differ in what types of vegetqables and liquids are used and
in what proportions. There doesn't seem to be a consensus by any
means here. (Cow's milk, not coconut milk, is traditional- JW)

Any type of meaty white riverfish would do. Flounder, the fish we
used in our recipe, is a great alternative if you can't find surubi
either.

Finally, based off of the suggestions of other recipes, we added
various vegetables and, since we can never get too far away from
spicy, some chilis to top it off.
Even as a soup remarkably without spices, it is a delicious,
wholesome and highly nutritious soup that can easily tide you over
for a long while if needed!

Stage 1 Bring a large stockpot over high heat and add olive oil Once
the olive oil is heated, add the bell peppers, leeks, celery,
onions, carrots, snap peas, chili peppers and bay leaf. Reduce stove
to medium-high heat to saute and soften the vegetables for 8-10
minutes As the vegetables start to sweat, place the filets on top of
the vegetables and cover the stockpot. Let sit covered for ~5
minutes, stirring delicately and ever so occasionally to keep
vegetables from sticking to bottom After 5 minutes, the fish will
have been steamed and will begin to flake. At this point, pour in
the white wine to deglaze the bottom of the pot. Begin to stir
around for 1-2 minutes and flake the fish apart Add 1 cup of water
and stir around for another minute

Stage 2 Add the coconut milk, tomato paste, and tomatoes (with their
juice) to the stockpot. Stir around for 1-2 minutes. If all the
ingredients are not yet submerged in your stockpot or you'd like to
make more servings of the soup, add up to another cup of water
Finally, add the shredded cheese and cilantro (optional) and turn
off the heat. Stir thoroughly as the cheese melts into the soup.
Serve hot.

Posted by: Cyrus Roepers

From: Arousing Appetites

MMMMM-------------------------------------------------

Cheers

Jim


... Always be sure you are right, then go ahead - D. Crockett

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)