Viudo de Bocachico Capaz (Bocachico Fish Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
8
piece(s) medium bocachico fish, scored finely and seasoned with salt and pepper
4
piece(s) green plantains, peeled and cut in half lengthwise
4
piece(s) arracacha (Andean root vegetable), peeled and cut in half lengthwise
1
kg yuca (cassava), peeled and cut lengthwise
750
gr ahuyama (pumpkin), chopped with skin
1
kg potatoes, partially peeled
2
piece(s) scallion stalks
1
bunch cilantro
12
cup(s) water
2
cup(s) hogo (see p. 355)
2
piece(s) tablespoons cilantro and scallion, finely chopped
salt,
Directions
- Put the water to boil in a pot (preferably clay) with the scallions, cilantro sprig, salt, pepper, and cumin.
- Add the plantains and, at 10-minute intervals, the potatoes, yuca and arracacha, the pumpkin, and finally the fish, which should cook for about 15 minutes with the pot covered.
- Remove the fish carefully to avoid breaking it apart, serve with the rest of the ingredients, and bathe in the hot hogo.
- The broth is served separately with the chopped cilantro and scallion sprinkled on top.
- Serve with white rice and a lettuce, tomato, and white onion salad dressed with lime juice, vinegar, and salt.