Viuda de Bocachico — Mompox-style salted fish with viandas

Covered-pot fish and roots from the Magdalena river town

Viuda de Bocachico is a traditional main dish recorded for Santa Cruz de Mompox, Bolívar. Salt-cured bocachico cooks with cassava, yam and plantains; the fish is set over the vegetables and the covered pot lets steam finish it. The local record describes serving the viandas and fish over banana leaves, with rice and a panela drink with lime or sour orange as optional accompaniments.

This home version uses inspected, commercially salt-cured fish and an overnight refrigerated desalting step. It does not ask you to sun-dry fish at home. Because salt levels differ, taste the cooked viandas before adding any more salt. Use a thermometer to check the fish, and eat carefully because bocachico has fine bones.

Ingredients

Fish and seasoning

700 g (about 1 1/2 lb) inspected salt-cured bocachico steaks or split fish, refrigerated
30 ml (2 tbsp) fresh lemon juice
1 g ground hot pepper
1 g ground allspice
Fine salt only if needed after cooking; salted fish may already season the viandas

Viandas

350 g (12 oz) cassava (yuca), peeled and cut into large chunks
350 g (12 oz) criollo yam (ñame), peeled and cut into large chunks
180 g (6 oz) ripe yellow plantain, peeled and cut into large pieces
300 g (10 1/2 oz) green cooking bananas or plantain (mafufo/cuatro filos if available), peeled and cut into large pieces
150 g (1 medium) red onion, peeled and sliced
500 ml (2 cups) water

To serve

30 g banana leaves, rinsed and warmed, optional for lining and serving
Cooked rice and panela drink with lime or sour orange, optional and not included in nutrition estimate

Method

Desalt the fish under refrigeration Keep the salt-cured fish refrigerated at 4°C / 40°F or below. Rinse it, place it in a covered container, cover with cold water and refrigerate for 8 hours, changing the water once or twice. Do not soak it on the counter. Taste a small cooked flake; if still very salty, continue soaking under refrigeration and change the water again. Rinse and drain.
Prepare the viandas Peel the cassava, yam and plantains, then cut them into large, sturdy pieces. Slice the red onion. Keep the green and ripe plantains separate so you can layer them among the roots.
Start the covered pot Arrange the cassava, yam and green cooking banana in a heavy pot. Add the ripe plantain and onion, then pour in 500 ml water. The water should come partway up the viandas, not cover the fish that will sit above them. Bring to a steady simmer over medium-high heat.
Partly cook the roots Cover the pot and cook for about 15 minutes, until the cassava and yam are beginning to soften but still hold their shape. If the pot looks dry, add a little hot water. Do not stir vigorously; move the pieces gently if needed.
Season and layer the fish Mix the lemon juice, hot pepper and allspice. Arrange the desalted fish above the vegetables, brush or spoon the lemon mixture over it, and cover with warmed banana leaves if available. Put the lid back on. Do not add salt yet.
Steam until cooked through Lower the heat to maintain a gentle, steady simmer and cook covered for 12–18 minutes, depending on thickness. Check the thickest fish portion with a clean thermometer; it should reach 63°C / 145°F. Check that the yuca and yam are fully tender. If needed, continue cooking gently and recheck the fish. Taste a piece of vianda and add salt only if necessary.
Serve and store leftovers safely Lift the fish and viandas carefully to warmed banana leaves or a platter and spoon a little cooking liquid over them. Serve hot; rice and panela drink with lime or sour orange are optional. Refrigerate leftovers in a shallow container within 2 hours, use within 3–4 days and reheat to 74°C / 165°F.

Practical guidance

Practical

Nutrition per serving

These rounded estimates use general composition data for salt-cured fish after desalting, cassava, yam, plantain and onion. Sodium is especially uncertain because it depends on the fish and how much salt remains after soaking. Rice and the panela drink are not included.

Practical guidance

Buy inspected salt-cured fish: Salt-cured bocachico can vary greatly in salinity. Keep it refrigerated and desalt it in the refrigerator; do not attempt open-air sun-drying at home. Keep the fish above the water: The vegetables cook in the shallow liquid while the covered pot steams the fish. A banana-leaf layer or cover adds the customary aroma when available, but a tight-fitting lid is essential. Check for fine bones: Bocachico is known for many fine bones. Use inspected fish, look for loose bones when portioning, and eat carefully. Allergens: Contains fish. Check any packaged salted fish and optional side dishes for added ingredients or cross-contact. Food safety: Keep fish at or below 4°C / 40°F during the 8-hour soak, cook the thickest portion to 63°C / 145°F, refrigerate leftovers within 2 hours and reheat them to 74°C / 165°F.

Final notes

Remember 1: Desalt the salt-cured fish in the refrigerator and taste before adding more salt. Remember 2: Keep the fish above the viandas, cover the pot and verify 63°C in its thickest part.

Nutrition per serving

Serving basis: One quarter of fish and viandas; excludes rice and drink
Calories: 490 kcal
Carbohydrate: 72 g
Protein: 26 g
Fat: 8 g
Fibre: 10 g
Sodium: 1250 mg

Viuda de Bocachico — Mompox-style salted fish with viandas

Ingredients

Fish and seasoning

Viandas

To serve

Method

Practical

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Gallina de Cartagena — coconut-milk hen stew

Viuda de bocachico salado — steamed salted fish with viandas

Salpicón de pescado-cachúa — Guajira flaked-fish guiso