Name: Viudo de pescado
Prep time: 30 min
Total time: 1 h 30 min
Cuisine: Colombian
Ingredients: 800 g firm freshwater fish steaks, about 4 pieces, such as bagre, capaz, pataló or nicuro; check carefully for bones; Juice of 2 lemons; 2 g ground cumin (1 teaspoon); 2 g achiote powder or Colombian color (1 teaspoon), divided; 1 g black pepper (1/2 teaspoon); 8 g fine salt, divided or to taste; 500 g yuca, peeled and cut into large pieces; 1 green plantain, about 250 g peeled, cut into large pieces; 600 g potatoes, about 4 medium, scrubbed or peeled and halved; 250 g arracacha, peeled and cut into chunks; 2 ears corn, about 400 g edible kernels, cut into pieces; 2 L water; 150 g scallions, about 5 stalks, sliced and divided; 15 g fresh cilantro, about 1 small bunch, divided; 300 g tomatoes, about 2 large, finely chopped; 10 g garlic, about 2 cloves, finely chopped; 30 ml neutral oil (2 tablespoons)

Region Tolima and Huila, Colombia; this version follows a Honda, Tolima preparation

Category Freshwater fish stew / regional main course

Prep time 30 minutes

Stovetop time About 55 minutes

Total time About 1 hour 30 minutes, including resting

Ingredients ↓

Overview

Viudo de pescado

Viudo de pescado: Magdalena River fish stew with hogao

Viudo de pescado is a river-fish stew associated with Tolima and Huila. In Honda, on the Magdalena River, cooks pair fish with yuca, green plantain, potatoes, arracacha and corn, then serve the platter with broth and tomato-scallion hogao. The name is shared across regional variations, so the vegetable mix, fish species and cooking order are not identical everywhere.

This home version follows a documented Tolima ingredient set and cooks the fish after the roots have begun to soften. That sequence keeps the fish from breaking apart while still letting its flavor season the broth. Firm freshwater fish such as bagre (Colombian catfish), capaz, pataló or nicuro works well; use a fresh, properly chilled fish from a reputable supplier. Fish portions may have bones, so inspect them carefully and remind diners.

The dish is served in two parts: tender fish and vegetables dressed with hogao on a platter, plus a bowl of the cooking broth. Rice is a common accompaniment in Honda and Huila, but is not included in the ingredient list or nutrition estimate. The broth should be savory and aromatic, while the hogao adds a soft tomato sweetness and a little color.

Ingredients

Fish and seasoning

800 g firm freshwater fish steaks, about 4 pieces, such as bagre, capaz, pataló or nicuro; check carefully for bones
Juice of 2 lemons
2 g ground cumin (1 teaspoon)
2 g achiote powder or Colombian color (1 teaspoon), divided
1 g black pepper (1/2 teaspoon)
8 g fine salt, divided or to taste

Vegetables and broth

500 g yuca, peeled and cut into large pieces
1 green plantain, about 250 g peeled, cut into large pieces
600 g potatoes, about 4 medium, scrubbed or peeled and halved
250 g arracacha, peeled and cut into chunks
2 ears corn, about 400 g edible kernels, cut into pieces
2 L water
150 g scallions, about 5 stalks, sliced and divided
15 g fresh cilantro, about 1 small bunch, divided

Hogao

300 g tomatoes, about 2 large, finely chopped
10 g garlic, about 2 cloves, finely chopped
30 ml neutral oil (2 tablespoons)

Method

Prepare the fish safely Keep the fish refrigerated while you prepare the vegetables. Check the steaks for large bones and scales; pat dry if needed. Season with lemon juice, cumin, achiote, pepper and some of the salt. Return it to the refrigerator while you cook the vegetables. Wash hands, board and knife after handling raw fish.
Cook the hogao Warm the oil in a skillet over medium-low heat. Add half the scallions and the garlic; cook briefly until fragrant without browning. Add the tomatoes, some cilantro, a little of the achiote and salt. Cook gently for about 12 minutes, stirring, until the tomatoes soften into a spoonable sauce. Set aside.
Start the broth and root vegetables Bring the water to a simmer in a large covered pot with the remaining scallions, some cilantro and salt. Add the yuca, green plantain, arracacha and corn. Simmer gently for about 20 minutes, keeping the pieces submerged as much as possible.
Add the potatoes and check tenderness Add the potatoes and simmer for about 15 minutes more. Test the largest yuca and potato pieces with a knife: they should be nearly tender but not falling apart. If a root is still firm, give it a few more minutes before adding the fish.
Poach the fish gently Lower the heat so the broth barely simmers. Nestle the fish pieces into the vegetables, cover and cook for 8–12 minutes, depending on thickness. Avoid stirring. Check the thickest piece with a food thermometer; finfish should reach 63°C, or be opaque and separate easily with a fork.
Rest and arrange the platter Turn off the heat and let the covered pot stand for 5 minutes. Lift out the fish and vegetables carefully with a slotted spoon. Arrange one fish portion and a share of each vegetable on each plate, keeping the pieces intact.
Serve with hogao and broth Spoon hogao generously over the fish and vegetables. Ladle the broth into bowls and serve alongside the platter. Offer lemon wedges and rice or arepa if desired. Refrigerate leftovers within 2 hours in shallow containers; bring broth to a boil and reheat the fish and vegetables thoroughly.

Practical guidance

Practical

River fish and the Tolima broth

The documented Honda version names river fish including capaz, bagre, nicuro and bocachico. The Huila version shares the broader fish-stew tradition but may include ahuyama or chayote. This recipe uses the Tolima mix of yuca, green plantain, potatoes, arracacha and corn; it is a practical home version, not the only regional formula. Arracacha has a delicate, slightly sweet root flavor. If you cannot find it, add more potato rather than a strongly flavored substitute.

Hogao and serving

Hogao is a gently cooked mixture of tomato and scallion with garlic and cilantro. Cook it until soft and spoonable rather than browned; it will finish the plated fish and vegetables. Keep the broth clear enough to ladle separately. At the table, diners can add broth, hogao and a squeeze of lemon to taste.

Equipment

Large heavy pot with a lid Wide skillet for the hogao Slotted spoon and ladle Instant-read food thermometer Separate clean board and knife for raw fish

Practical guidance

Choosing fish and checking bones Buy fish that has been kept cold and smells clean, not sour or ammonia-like. Use firm river fish such as bagre, capaz, pataló or nicuro where available; another firm freshwater fish can work. Ask the fishmonger to cut even steaks and remove scales. Run clean fingers along the flesh to locate pin bones, then remove them with tweezers. The finished dish can still contain bones, so serve attentively. Keeping the vegetables intact Cut the yuca, plantain and arracacha into similarly sized large pieces. Add the potatoes later because they may soften faster. Maintain a gentle simmer, not a rolling boil. Add the fish only when the roots are nearly tender and do not stir after it goes into the pot; move pieces with a spoon only if needed. Food safety and storage Keep raw fish and its utensils separate from ready-to-eat foods, and clean hands and surfaces after handling it. Cook finfish to 63°C in the thickest part, or until opaque and easily separated with a fork. Refrigerate leftovers within 2 hours in shallow containers. Bring soup or broth to a boil when reheating and heat the fish and vegetables thoroughly. Check carefully for bones before serving children. Nutrition estimate Values are approximate for one serving of fish, vegetables, hogao and broth, using the listed quantities divided among 4 servings. Fish species, edible yield and vegetable sizes vary. Rice and other accompaniments are excluded.

Final notes

Make ahead: Chop the vegetables and cook the hogao earlier in the day; refrigerate the hogao and cook the roots and fish shortly before serving. Serving idea: Serve the broth in a bowl and the fish, vegetables and hogao on a platter; add white rice or arepa if desired.

Nutrition per serving

Serving: 1 fish portion with vegetables, hogao and broth
Calories: 640 kcal
Carbohydrate: 79 g
Protein: 43 g
Fat: 16 g
Fibre: 11 g
Sodium: 1050 mg

Viudo de pescado

Ingredients

Fish and seasoning

Vegetables and broth

Hogao

Method

Practical

River fish and the Tolima broth

Hogao and serving

Equipment

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Sancocho de pescado

Cuy asado

Empanadas de añejo