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Viudo de pescado
Fish steamed in banana leaves
Viudo de pescado: Colombian Holy Week fish steamed in banana leaves over cassava and plantain
Along the Magdalena River and in Huila and Tolima, Colombian families make viudo de pescado for Semana Santa: river fish (bocachico, capaz or nicuro, here any firm white fish) seasoned with hogao, then steamed in banana leaves on top of a pot of cassava, green plantain, potato and corn, so the vegetables cook in the broth and the fish in the steam. It is served together in big bowls with lime and ají. Chef's tip: cut the vegetables into similar-sized chunks so they all cook in the same time.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the hogao
- 3 tbsp oil
- 6 spring onionschopped
- 4 tomatoeschopped
- 3 cloves garliccrushed
- ½ tsp ground cumin
- ½ tsp achiote (annatto) powder
- 2 tsp salt
For the pot
- 2 limesjuiced, plus wedges
- 1 ⅛ lb cassavapeeled, in chunks
- 2 green plantainspeeled, in chunks
- 1 ⅛ lb potatoesin chunks
- 2 corn on the cobin pieces
- 6 ¼ cups water
- 3 banana leavessoftened
- 1 handful corianderchopped
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Method
0/5 doneStep 1: Make the hogao: fry 6 spring onions in 3 tbsp oil for 5 minutes, add 4 tomatoes, 3 cloves garlic, ½ tsp ground cumin, ½ tsp achiote (annatto) powder and 2 tsp salt and cook for 10 minutes until jammy.
15 minStep 2: Rub 2 ⅝ lb firm white fish fillets or steaks (tilapia, hake, snapper) with 2 limes and a third of the hogao.
Step 3: Put 1 ⅛ lb cassava, 2 green plantains, 1 ⅛ lb potatoes and 2 corn on the cob in a wide pot with 6 ¼ cups water and the rest of the hogao. Bring to the boil and simmer for 20 minutes.
20 minStep 4: Lay 3 banana leaves over the vegetables, put the fish on top and fold the leaves over it. Cover tightly and cook for 15–20 minutes, until the fish is opaque all through and flakes easily, and the vegetables are tender. A common mistake is putting the fish in the broth, where it breaks up.
18 minStep 5: Serve the fish on the vegetables with some broth, scattered with 1 handful coriander, with lime wedges and ají.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 34 g
- Carbs
- 56 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does viudo de pescado take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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