'4 kg of piranha'
salt and black pepper to taste
'5 large garlic cloves, minced'
'3 lime juices'
'1 quart plus 5 tablespoons of olive oil'
'1/2 kg of peeled and seeded tomatoes, diced'
'2 red bell peppers, sliced'
'1 large onion, chopped'
'5 tablespoons of fresh parsley, chopped'
'5 green onions, chopped'
'5 tablespoons of coriander, chopped'
'4 kg of piranha'
salt and black pepper to taste
'5 large garlic cloves, minced'
'3 lime juices'
'1 quart plus 5 tablespoons of olive oil'
'1/2 kg of peeled and seeded tomatoes, diced'
'2 red bell peppers, sliced'
'1 large onion, chopped'
'5 tablespoons of fresh parsley, chopped'
'5 green onions, chopped'
'5 tablespoons of coriander, chopped'
'Clean, scale, and cut the piranhas into large pieces.'
'Season with salt, garlic, black pepper, and lime juice, and let it sit for 2 hours.'
'Heat a quart of olive oil in a large pot over medium heat.'
'When hot, add the piranhas and give them a quick stir-fry.'
'Add boiling water to the pot until it reaches halfway, cover, and simmer for about 2 hours or until the piranha is cooked through.'
'Strain all the broth and reserve.'
'Carefully remove all the bones from the piranha.'
'Blend the meat and broth in a blender until creamy and reserve.'
'Separately, heat 5 tablespoons of olive oil over medium heat
When hot, add the tomato, bell pepper, onion, and parsley
Stir-fry well and add the broth.'
'Serve hot with a sauce made from malagueta peppers
Serves 20 portions.'
