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Piranha Broth


  • 4 piranhas
  • 2 chopped up onions
  • 3 chopped, mature tomatoes (with seeds)
  • juice from two lemons
  • 2 cloves of garlic, crushed
  • 2 spoonfuls of chopped coriander
  • 2 cups of spring onions, finely sliced
  • 4 soup spoons of tomato extract
  • 1 coffee cup of soya oil or olive oil
  • salt and pepper to taste


Put the cleaned piranhas into a large pan and cook for 20 minutes. Once cooked, separate the meat from the bones. In a pressure cooker, add the fish flesh to the broth and leave the mixture to cook for another 30 minutes. In another pan, prepare a sauce as though it were for a cheese and tomato pasta sauce, with the tomato extract and all the other ingredients, but leaving out the coriander until the end. Put the piranha meat and the broth together with the tomato sauce and leave to cook for another ten minutes. Once cooked add the cut up coriander and serve with bread or toast.