Pira Caldo

Ingredients

1 lb surubi filets, or a white riverfish equivalent (we used flounder)
3 plum tomatoes, peeled and diced (up to 1 cup) – be sure to keep the juices of the tomato
1 green bell pepper, cubed (up to 1 cup)
Bulb of 1 leek, cut into thin ¼ inch slices
3 stalks of celery, diced (up to 1 cup)
2 medium yellow onions, diced (or 1 cup)
2 medium carrots, diced (or 1 cup)
½ cup of snap peas (optional)
2 red chile peppers, deseeded to your desired level of added spicy (optional)
1 bay leaf
1 cup white wine
1 can (500 ml) coconut milk
Up to 2 cups of water
2 tablespoons tomato paste
1 cup Paraguay cheese or similar soft white cheese, shredded (we used fresh mozzarella)
1 small handful of fresh cilantro (optional)
Salt and pepper, to taste

Instructions
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, chile 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.

From arousingappetites.com