Viuda de bagre salao — Mompox Salted Catfish with Yuca and Plantain

Soak the fish safely Rinse off loose surface salt and place the catfish in a covered nonreactive bowl with plenty of cold water. Refrigerate at 4°C or colder for 24 hours. Change the water every 4 hours while awake, at least five times overall. Keep the fish submerged and chilled the entire time; never desalinate it on the counter. If the pieces are unusually thick or still very salty, extend the soak in the refrigerator and continue replacing the water.

Check the salt level and prepare the vegetables Drain and rinse the fish. Simmer a small piece in fresh water until cooked through, let it cool enough to taste, and decide whether the main pieces need another cold-water change. Do not taste it raw. Peel and cut the yuca and plantains. Finely chop the onion, tomatoes, garlic and scallions for the guiso. Keep raw fish and its utensils separate from ready-to-eat foods, then wash hands, board and knife.

Start the yuca Put the yuca in a large pot with 2.5 L fresh water. Bring to a steady simmer and cook for 10 minutes. The pieces should begin to lose their raw firmness but remain intact. Add a little hot water if the liquid does not come halfway up the yuca.

Add the plantain Add the plantain and simmer gently for 15–20 minutes. Turn the pieces once or twice with a broad spoon. The yuca and plantain should be almost fork-tender but not falling apart before the fish goes in. Keep the pot at a gentle simmer rather than a rolling boil.

Cook the catfish Drain the fish well and nestle the portions among and above the roots. Cover the pot and simmer gently for 10–15 minutes, depending on thickness. Check the thickest piece with a food thermometer; fish must reach 63°C. The flesh should also look opaque and separate easily with a fork. Remove thinner portions as soon as they are safely cooked so they do not break apart. Add no salt yet.

Make the optional guiso While the pot simmers, warm the oil in a skillet over medium-low heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, scallions and tomatoes; cook for 8–10 minutes, stirring occasionally, until the mixture is soft and spoonable. Taste a little with the cooked fish before adding any salt. If the fish is already well seasoned, leave the guiso unsalted.

Serve and store Lift the fish and vegetables to a warm platter, spoon a little cooking liquid over them, and top the fish with guiso. Serve each diner yuca and plantain alongside; offer separately cooked white rice if desired. Warn everyone that fish may contain bones and check portions carefully for children. Refrigerate leftovers in shallow containers within 2 hours. Reheat until steaming hot throughout, adding a splash of water if needed, and use clean utensils.