Viudo de Pescado

🧂 Ingredients

• 1 kg (about 2.2 lbs) Fresh river fish fillets (such as tilapia, cod, or a firm white fish)
• 400g (about 0.9 lbs) Yuca (cassava)
• 2 medium Green plantains
• 1 large bunch Fresh cilantro
• 2 liters (about 8 cups) Water or fish stock
• to taste Salt
• to taste Black pepper
• 1 teaspoon Ground cumin
• 1 small Optional: Onion
• 2 cloves Optional: Garlic

👨‍🍳 Instructions

1. 1

   Prepare the base: In a large pot or Dutch oven, combine the yuca pieces, plantain rounds, and chopped cilantro stems with the water or fish stock. If using, add the chopped onion and minced garlic. Bring to a boil over medium-high heat.

   ⏱️ 10 minutes
2. 2

   Simmer the vegetables: Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently. Cook until the yuca is fork-tender and the plantains are soft but still hold their shape, about 25-30 minutes. Skim off any foam that rises to the surface during simmering.

   ⏱️ 30 minutes
3. 3

   Add the fish and seasonings: Gently add the fish chunks to the pot. Stir in the ground cumin, salt, and black pepper. Ensure the fish is submerged in the liquid.

   ⏱️ 5 minutes
4. 4

   Cook the fish: Increase the heat slightly to bring the soup back to a gentle simmer (do not boil vigorously, as this can break up the fish). Cook for about 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.

   ⏱️ 15 minutes
5. 5

   Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Ladle the Viudo de Pescado into bowls, ensuring each serving has fish, yuca, and plantain. Garnish generously with the chopped fresh cilantro leaves.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Use a firm white fish that holds its shape well during cooking. Avoid delicate fish that might disintegrate.
• ✓For a richer flavor, use fish stock or a combination of water and fish heads/bones to make your own stock.
• ✓The yuca and plantains should be tender but not mushy. Adjust simmering time as needed based on their freshness and size.
• ✓This dish is a specialty of the Tolima region and is often enjoyed on weekends.
• ✓Ensure the cilantro stems are finely chopped to release their flavor, while the leaves are roughly chopped for a fresh garnish.

🔄 Variations

• Add other vegetables like carrots, bell peppers, or corn on the cob during the last 15 minutes of vegetable simmering.
• For a spicier version, add a finely chopped habanero or a pinch of red pepper flakes along with the cumin.
• Serve with a side of white rice or arepas.

🥗 Nutrition

Per serving