Name: Viudo de Bocachico (Capaz): Tolima River-Fish Stew
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Cuisine: Colombian
Ingredients: 1.8 kg whole capable river catfish (capaz), scaled, gutted and cut into 6 thick portions; 2 L water; 100 g long green onion, cut into large pieces; 15 g garlic (about 5 cloves), lightly crushed; 6 g fine salt; 2 g ground cumin; 1 g ground black pepper; 15 g fresh cilantro stems; 1 large green unripe plantain, about 450 g peeled flesh, cut into thick pieces; 450 g fresh cassava (yuca), peeled, cut into 5 cm pieces and cored; 450 g potatoes, cut into 4 cm pieces; 300 g arracacha, peeled and cut into 4 cm pieces; 2 ears of corn, about 400 g edible kernels and cob sections, cut into 3 cm rounds; 400 g peeled pumpkin, cut into 4 cm pieces; 200 g ripe tomato, chopped; 4 g fine salt; 50 g long green onion, finely sliced; 5 g garlic (about 2 cloves), finely chopped; 15 g fresh cilantro leaves and tender stems, chopped; 30 ml lime juice, to serve

Wide view of a Tolima fish stew served on a banana leaf, with roots and a separate broth cup.

Region Flandes, Tolima, in Colombia’s Magdalena River corridor

Category Capaz fish stew with roots and separate cooking broth

Active preparation About 40 minutes

Cooking time About 55 minutes

Total time About 1 hour 35 minutes

Ingredients ↓

Overview

Viudo de Bocachico (Capaz): Tolima River-Fish Stew

Capaz fish with green plantain, cassava, potato, arracacha, corn and pumpkin, served with its broth on the side

In Flandes, Tolima, the Ministry of Culture’s traditional-food inventory records viudo de bocachico (capaz) as an everyday fish stew. Its short description names corn, onion, cilantro, salt, cumin, pumpkin, green plantain and arracacha, and notes that the cooking broth is served in a separate cup. It does not supply home-kitchen quantities, so this version turns that regional outline into a measured pot while keeping the broth and platter as two parts of the meal.

Capaz is a Magdalena-basin catfish, identified by the scientific name Pimelodus grosskopfii. The inventory’s title includes bocachico as an alternate name, but the fish named capable is a distinct species. This recipe therefore uses capable as its featured fish. A regional account describes an outdoor wood-fire preparation built over a moist bed of sand and banana leaves. At home, a covered pot offers a more controlled way to cook the same fish-and-vegetable combination; it is a practical adaptation, not a claim to reproduce every outdoor method.

The fish sits above the vegetables as they soften, then comes to the table on a broad platter or banana leaf. Serve the flavorful cooking liquid separately in small cups. This version also includes cassava and potato, ingredients described in regional and ICBF comparisons of related viudo preparations. Their inclusion reflects documented variation rather than a claim that every Flandes cook uses the same set.

Ingredients

Fish and cooking broth

1.8 kg whole capable river catfish (capaz), scaled, gutted and cut into 6 thick portions
2 L water
100 g long green onion, cut into large pieces
15 g garlic (about 5 cloves), lightly crushed
6 g fine salt
2 g ground cumin
1 g ground black pepper
15 g fresh cilantro stems

Plantain and vegetables

1 large green unripe plantain, about 450 g peeled flesh, cut into thick pieces
450 g fresh cassava (yuca), peeled, cut into 5 cm pieces and cored
450 g potatoes, cut into 4 cm pieces
300 g arracacha, peeled and cut into 4 cm pieces
2 ears of corn, about 400 g edible kernels and cob sections, cut into 3 cm rounds
400 g peeled pumpkin, cut into 4 cm pieces
200 g ripe tomato, chopped
4 g fine salt

Finish and serve

50 g long green onion, finely sliced
5 g garlic (about 2 cloves), finely chopped
15 g fresh cilantro leaves and tender stems, chopped
30 ml lime juice, to serve

Method

Season and chill the fish Pat the fish portions dry. Rub them with 6 g salt, the cumin and black pepper. Cover and refrigerate while you prepare the vegetables. Keep the fish and its board separate from ready-to-eat ingredients, and wash your hands and tools after handling it.
Start the vegetables and broth Add 2 L water to a wide, heavy pot with the large-cut onion, crushed garlic and cilantro stems. Bring it to a simmer. Add cassava, arracacha and corn, cover and cook gently for about 15 minutes, until the edges just begin to soften. Keep enough liquid in the pot to make a broth; add a little hot water if needed.
Layer in the remaining vegetables Add the plantain and potatoes, then scatter the pumpkin and tomato over them. Sprinkle with the remaining 4 g salt. Cover and simmer for about 15 minutes. The denser roots should be partly tender before the fish goes in, while still holding their shape.
Cook the capable over the vegetables Lay the fish portions on top of the vegetables in a single layer. Cover and cook at a gentle simmer for about 12–18 minutes, depending on thickness. Check the thickest portion with an instant-read thermometer: it should reach 63°C. The flesh should also be opaque and separate readily with a fork. Avoid boiling hard, which can break the fish and muddy the broth.
Check the roots and lift out the fish Test cassava, arracacha and potato with a thin knife; each should be tender through the centre without turning mushy. Carefully lift the cooked fish onto a warm platter using a broad fish spatula. If a thick portion needs more time, return it to the pot and check again after a few minutes.
Finish the broth Taste the liquid before adding more salt. Stir in the sliced long onion, chopped garlic and cilantro leaves and tender stems. Simmer gently for 3–4 minutes. The liquid may carry starch from the roots; ladle it into cups separately from the fish and vegetables, as the regional inventory describes.
Serve and check for bones Arrange the fish and vegetables on a broad platter, banana leaf or individual plates. Serve the hot broth in small cups and offer the measured lime juice at the table. Capaz has fine bones: tell diners before serving and check each portion carefully, especially for children. Serve promptly while hot.

Practical guidance

Practical

Nutrition per serving

Approximate values based on the measured recipe and six servings. The calculation assumes about 900 g edible raw fish from 1.8 kg whole cleaned capaz, an estimated 50% yield after head, skeleton and trimming. A USDA farm-raised catfish composition record is used only as a broad fish proxy because a capable-specific nutrient analysis was not located; arracacha is estimated using potato as a stand-in. The ICBF laboratory profile is for viudo de bocachico, not capable, so it is not presented as the exact nutrition of this fish. Species, fish yield, vegetable sizes and salt consumed with the separately served broth can shift the result substantially; allow at least 30% uncertainty. This is a calculated estimate, not a laboratory analysis.

Practical guidance

Buy and handle the fish carefully. Ask a trusted fish seller for fresh capable, properly chilled and cleaned. The species can be difficult to find outside its region. If it is unavailable, wait for it or choose a separate regional fish recipe; do not label another fish as capable. Keep it at 4°C or below until cooking. Keep the fish above the roots. The vegetables can withstand a longer simmer than fish portions. Partly cook the densest roots first, then arrange the fish on top and keep the lid on. A gentle simmer helps the portions stay intact and lets their juices season the vegetables. Use the thermometer as the safety check. Insert it into the thickest part of a fish portion without touching a bone. Reach 63°C; the flesh should also turn opaque and flake with a fork. Pieces vary in thickness, so use both the temperature and the observable texture. Expect bones and serve attentively. Capaz is a bony river fish. Use a broad spatula to keep the cooked portions together, then inspect carefully as you serve. This dish is not a boneless fish meal, and diners should be told to watch for fine bones. Keep the broth separate. The broth is part of the meal, not cooking waste. Ladle it into cups once the roots and fish are ready. If it seems thin, simmer it uncovered briefly before the final herbs; if it has reduced too far, add hot water and taste again. Adjust for vegetable size. Cut root vegetables into similar pieces so they cook evenly. If the cassava is especially firm, give it a few extra minutes before adding the fish. Remove any vegetable that becomes tender early and return it to the platter at service. Cool leftovers promptly. Within 2 hours, separate the fish and vegetables into shallow containers and refrigerate at 4°C or below. Reheat gently until steaming throughout and at least 74°C in the centre; avoid repeated reheating because the fish will dry and break apart.

Allergens and food safety

This recipe contains finfish. Check packaged seasoning labels if you make substitutions. Keep raw fish separate from vegetables and cooked food; wash hands, knives, boards and surfaces after handling it. Keep fish chilled at 4°C or below and cook promptly. Cook the thickest portion to 63°C, or until opaque and easily separated with a fork. Capaz contains fine bones, so warn diners and inspect portions during serving. Cool leftovers within 2 hours, refrigerate at 4°C or below and reheat to 74°C.

Final notes

For intact fish portions: Keep the broth at a gentle simmer and lift the fish with a broad spatula. For a balanced plate: Serve each portion with several roots and plantain, plus a cup of the cooking broth.

Nutrition per serving

Serving size: 1 of 6 servings, including fish, vegetables and broth
Calories: About 590 kcal
Carbohydrate: About 94 g
Protein: About 33 g
Fat: About 13 g
Fibre: About 9 g
Sodium: About 770 mg

Viudo de Bocachico (Capaz): Tolima River-Fish Stew

Ingredients

Fish and cooking broth

Plantain and vegetables

Finish and serve

Method

Practical

Nutrition per serving

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Pescado cabrito: Colombian Caribbean Stuffed Grilled Fish

Arroz atollado con carne ahumada: Chocó Smoked-Beef Rice Stew

Arroz atollado de carne ahumada: Chocó Smoked-Beef Rice