Viudo de Pescado: Tolima-Huila River Fish Stew

Why You’ll Love This Recipe

• Light yet aromatic: clear, golden broth scented with cilantro and a touch of annatto.
• True Tolima–Huila comfort: river fish, green plantain, yuca, and ahuyama in one cozy pot.
• Balanced and hearty without heaviness: just enough starch to make it satisfying.
• Weeknight-friendly: simple steps and intuitive timing for perfectly cooked fish.

Grocery List

• Produce: Onion, scallions, garlic, tomato, cilantro, limes, green plantain, yuca, ahuyama (or butternut squash)
• Dairy: None
• Pantry: Catfish or bocachico (bone-in), neutral oil, achiote (annatto) oil or ground annatto, ground cumin, bay leaf, salt, black pepper, water or light fish stock

Full Ingredients

Fish & Marinade

• 2.2 lb (1 kg) catfish (bagre) or bocachico, bone-in, cut into 6 hearty pieces
• 2 limes, juiced (about 4 tbsp)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Broth & Aromatics

• 2 tbsp neutral oil (sunflower or canola)
• 1 tbsp achiote (annatto) oil, or 1/2 tsp ground annatto
• 1 medium white or yellow onion, diced (about 1 cup)
• 4 scallions (cebolla larga), thinly sliced (about 1 cup)
• 3 garlic cloves, minced
• 1 large ripe tomato, diced (about 1 heaping cup)
• 1/2 tsp ground cumin
• 8 cups (1.9 L) water or light fish stock
• 1 bay leaf
• 1 tsp fine sea salt, plus more to taste at the end

Vegetables

• 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch chunks (remove woody core after cooking if present)
• 1 large green plantain, peeled and cut into 2-inch chunks
• 10 oz (280 g) ahuyama (Colombian squash) or butternut squash, peeled and cut into 1.5-inch chunks

To Finish & Serve

• 1/2 cup chopped cilantro (leaves and tender stems), plus extra for garnish
• Lime wedges, for serving
• Optional at the table: sliced avocado, white rice, and Colombian ají picante

Step-by-Step Instructions

Step 1: Marinate the fish

Pat the fish pieces dry. If using bocachico, make 2–3 shallow slashes across the thickest parts to help the heat penetrate. Rub with lime juice, 1 tsp salt, and black pepper. Refrigerate for 15 minutes while you start the pot.

Step 2: Build a light, aromatic base

In a large heavy pot or clay olla, heat the neutral oil and achiote oil over medium heat. Add the onion and scallions with a pinch of salt; cook, stirring, until translucent, about 4 minutes. Stir in the garlic for 30 seconds. Add the tomato and cumin; cook 3–4 minutes until the tomatoes soften and the mixture smells sweet and savory. This should remain a light sofrito—the goal is a clear, aromatic broth, not a thick sauce.

Step 3: Add liquids and season

Pour in the water or light fish stock, add the bay leaf and 1 tsp salt. If you like, tie a few cilantro stems into a bundle and drop them in for extra aroma. Bring to a boil over medium-high heat, then immediately lower to a gentle simmer, around 185–195°F (85–90°C). Skim any foam to keep the broth clear.

Step 4: Cook the hearty vegetables

Add the yuca and plantain. Simmer gently for 12 minutes. Then add the ahuyama and continue simmering 10–12 minutes, until the vegetables are just tender but still intact. Taste the broth and adjust salt if needed. Keep the simmer gentle; a rolling boil will cloud the broth and break the vegetables.

Step 5: Poach the fish without breaking it

Nestle the fish pieces into the pot in a single layer, skin or bone side down. Pour in any leftover marinade. Keep the heat low so the liquid barely trembles—aim for about 190°F (88°C). Do not stir; instead, gently shake the pot once or twice to circulate the broth. Poach 10–12 minutes, until the fish is opaque and flakes with gentle pressure.

Step 6: Finish with fresh cilantro

Sprinkle in the chopped cilantro and turn off the heat. Taste and adjust seasoning. Cover and rest for 5 minutes to let flavors settle and the fish firm up for serving.

Step 7: Serve Tolima–Huila style

Ladle a piece of fish into each warm bowl with a few chunks of yuca, plantain, and ahuyama. Spoon over the clear, golden broth. Garnish with more cilantro and serve with lime wedges. Optional but lovely: a small bowl of white rice, sliced avocado, and a spoon of ají on the side.

Pro Tips

• Go bone-in: Collagen from bones and skin gives the broth body and a delicate sheen.
• Layer your timing: Yuca and plantain take longer than ahuyama; staggering keeps everything perfectly tender.
• Keep it gentle: A bare simmer prevents the fish from toughening and the vegetables from breaking.
• Peel plantain easily: Score the skin lengthwise in 3–4 places, then pry off with the edge of a spoon.
• Clear broth trick: Skim early, and avoid stirring once the fish is in—swirl the pot instead.

Variations

• Arracacha addition: For deeper Andean flavor, add 8 oz (225 g) arracacha chunks with the yuca; cook times stay the same.
• Different fish: If catfish or bocachico are unavailable, use another firm, mild river fish or whole tilapia in pieces; reduce poaching time to 8–10 minutes for thinner cuts.
• Achiote-free: Skip the annatto for an even paler broth; flavor will remain light and clean.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat until steaming; do not boil or the fish will overcook. For best texture, make the broth and vegetables up to 24 hours ahead, chill, then bring to a simmer and poach the fish fresh right before serving. Freezing: The broth and vegetables freeze well for up to 2 months; add fresh fish after thawing and reheating. Freezing with the fish already in the stew can make it dry and crumbly.

Nutrition (per serving)

Approximate values: 380 calories; 31 g protein; 11 g fat; 40 g carbohydrates; 4 g fiber; 700 mg sodium. Values will vary based on fish type, salt used, and exact portions.