Piranha broth
Ingredients
- 4 piranhas
- 2 chopped up onions
- 3 chopped, mature tomatoes (with seeds)
- Juice from 2 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
Method
- 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.