Viuda de bocachico salado — steamed salted fish with viandas

Desalt under refrigeration Keep the packaged salted fish refrigerated. Rinse it, place it in a covered container, add cold water to cover and refrigerate for 8–12 hours. Change the water three times. Cook a small flake to taste; if it is still sharply salty, continue soaking in fresh cold water in the refrigerator. Drain and cut the fish into serving portions. Do not leave it soaking on the counter.

Prepare the viandas Peel the yuca and ñame and cut them into roughly 5 cm pieces. Remove any woody core from the yuca. Peel both plantains and cut them into thick chunks. Keep the green and ripe plantain separate so you can layer them evenly.

Build the lower layer If using clean bijao or banana leaves, line a heavy pot with them. Arrange the yuca and ñame in the bottom, then add the green and ripe plantain. Pour in 600 ml water. The liquid should come partway up the viandas but leave the fish layer above it; the fish cooks by trapped steam rather than being submerged.

Add the fish and steam Set the drained fish pieces over the viandas. Cover tightly and bring the pot to a steady simmer over medium heat. Lower the heat and cook covered for 30–40 minutes. Check that the roots are tender and that the thickest fish portion reaches 63°C / 145°F on a food thermometer. If the pot becomes dry before the roots soften, add a small amount of boiling water around the edge.

Serve carefully Lift the fish and viandas gently; the cooked plantains can break apart. Check fish portions for bones and serve with a spoonful of the light cooking broth. Taste before adding salt because the fish can remain salty even after soaking.

Cool and store leftovers Refrigerate leftovers in shallow containers within 2 hours. Use within 3–4 days and reheat to 74°C / 165°F throughout. Keep fish refrigerated during preparation and do not use fish with damaged packaging, an off odor or uncertain storage history.