Name: Mote de cabeza de bagre ahumado: Mompox Smoked Catfish Mote
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Colombian
Ingredients: 1.2 kg commercially prepared, fully hot-smoked catfish heads, refrigerated; 3.2 L water; 700 g peeled ñame, cut into 3 cm pieces; 400 g peeled yuca (cassava), cut into 3 cm pieces; 1 green plantain, about 250 g peeled weight, cut into thick pieces; 1 ripe yellow plantain, about 250 g peeled weight, cut into thick pieces; 180 g carrot, sliced; 250 g ripe tomato, diced; 150 g scallions, white and green parts separated and sliced; 80 g small sweet ají or sweet red pepper, finely chopped; 20 g garlic, minced; 15 ml neutral oil; 2 g ground cumin; 1 g black pepper; 20 g fresh cilantro, chopped; Up to 2 g fine salt, only if needed after tasting

Mote de cabeza de bagre ahumado: Mompox Smoked Catfish Mote

Yield 8 servings

Prep time 30 minutes

Cook time 45 minutes

Total time 1 hour 15 minutes

Cuisine Colombian Caribbean

Ingredients ↓

Overview

Mote de cabeza de bagre ahumado: Mompox Smoked Catfish Mote

Mote de cabeza de bagre ahumado is a substantial soup associated with Santa Cruz de Mompox in Bolívar. Smoked catfish heads season a broth with ñame, yuca and plantain, finished with tomato, scallion, small sweet ají and cilantro. The roots soften into the liquid while some pieces remain intact, giving the bowl a thick, varied texture.

This measured home version uses one green and one ripe plantain. Their savory starch and gentle sweetness balance the smoky fish. The heads flavor the broth and provide picked meat; removing every bone carefully is part of preparing the soup safely. The name mote describes a substantial soup, while local households may vary their proportions and details.

Buy fully hot-smoked catfish heads from a reliable seller and keep them refrigerated. Saltiness and edible yield vary by product, so this recipe delays salting until the end. The listed nutrition is an estimate because head size, smoking and salt levels differ. The recipe makes eight generous bowls.

Ingredients

Fish and soup base

1.2 kg commercially prepared, fully hot-smoked catfish heads, refrigerated
3.2 L water
700 g peeled ñame, cut into 3 cm pieces
400 g peeled yuca (cassava), cut into 3 cm pieces
1 green plantain, about 250 g peeled weight, cut into thick pieces
1 ripe yellow plantain, about 250 g peeled weight, cut into thick pieces

Vegetables and seasoning

180 g carrot, sliced
250 g ripe tomato, diced
150 g scallions, white and green parts separated and sliced
80 g small sweet ají or sweet red pepper, finely chopped
20 g garlic, minced
15 ml neutral oil
2 g ground cumin
1 g black pepper
20 g fresh cilantro, chopped
Up to 2 g fine salt, only if needed after tasting

Method

Prepare the fish and vegetables Keep the smoked heads refrigerated until needed. Peel the ñame and yuca, then cut them into 3 cm pieces. Peel the plantains and cut each into thick chunks. Slice the carrot and chop the tomato, scallions and sweet ají.
Start the aromatic base Warm the oil in the heavy pot over medium heat. Add the tomato, scallion whites, ají, garlic and cumin. Cook for 5–7 minutes, stirring, until softened and fragrant.
Simmer the roots Add the water, ñame, yuca, green plantain and carrot. Bring to a boil, lower to a steady simmer and cook uncovered for 20 minutes. Stir gently once or twice so the roots do not catch.
Add the smoked catfish Nestle the smoked heads into the pot and add the ripe plantain. Simmer gently for 15–20 minutes, until the roots are very tender and the broth tastes smoky. Avoid vigorous stirring, which can break head bones into the soup.
Pick the fish and thicken Lift the heads onto a tray with a slotted spoon. When cool enough to handle, remove the flesh carefully and discard every bone and hard piece. Mash about one-quarter of the ñame and yuca in the pot, then return the picked fish.
Finish and serve Stir in the cilantro and scallion greens. Heat until the soup is steaming throughout. If substituting raw catfish for ready-to-eat hot-smoked fish, check that the thickest piece reaches 63°C. Taste before adding salt and ladle into warm bowls.

Practical guidance

Practical

Equipment

A heavy 6–7 L pot, chef’s knife, cutting board, peeler, slotted spoon, tray for picking the fish, ladle and food thermometer.

Practical guidance

Smoked fish varies in salt and smoke intensity. If the heads are very salty, rinse briefly under cold running water; do not soak unless the seller recommends it, since soaking can weaken the smoke flavor. Keep refrigerated before cooking. Ñame and yuca make the soup filling, so rice is optional. Set out a small bowl for any bones found while eating and remind diners to eat slowly because catfish heads contain fine bones.

Allergens and food safety

Contains fish. Use commercially prepared hot-smoked catfish kept refrigerated and within its date. Pick the flesh over a tray and inspect it carefully; never return bones to the pot. If using raw catfish, cook the thickest part to 63°C. Refrigerate leftovers within 2 hours in shallow containers, use within 3–4 days and reheat to 74°C.

Final notes

1: Let the roots soften fully before mashing a small portion to thicken the broth. 2: Season with salt only after the smoked fish has flavored the soup.

Nutrition per serving

Serving basis: 1 of 8 servings, estimated
Calories: 360 kcal
Carbohydrates: 69 g
Protein: 13 g
Fat: 6 g
Fibre: 7 g
Sodium: 650 mg; varies with the smoked fish

Mote de cabeza de bagre ahumado: Mompox Smoked Catfish Mote

Ingredients

Fish and soup base

Vegetables and seasoning

Method

Practical

Equipment

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Viuda de Carne Salada: Mompox Salted Beef with Yuca and Plantain

Cerdo Salado: Slowly Simmered Salted Pork from Tenerife, Magdalena

Inspired Guiso de Morrocoy: A Chicken Version from Ariguaní