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    My Colombian Recipes » Recipes » Main Dishes » Seafood » Viudo De Pescado (fish Stew)

    Viudo de Pescado (Fish Stew)

    Sep 8, 2013 · Modified: Oct 21, 2022 by Erica Dinho · 5 Comments

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    This Fish Stew is simple to make and full of flavor. It's known as Viudo de Pescado in Colombia.

    Colombian Fish Stew (Viudo de Pescado)Pin

    Today I am sharing my Viudo de Pescado recipe with you. This fish stew is very popular in the Tolima department of Colombia. The word "Viudo" literally traslates in English as "widower." I am not sure from where this interesting name came, but if anyone knows, please leave a comment telling the story to us all.

    This fish stew is very comforting, filling and hearty. It's the perfect one pot dish to make during fall and winter.

    What do you need to make Viudo de Pescado?

    Onions, garlic, scallions, ground cumin, green plantains, yuca, potatoes, pumpkin, fish, salt, pepper and hogao (Colombian tomato sauce).

    Viudo de Pescado (Fish Widower) |mycolombianrecipes.comPin

    Viudo de Pescado Recipe

    Erica Dinho
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Colombian
    Servings 4 servings
    Calories 645 kcal

    Ingredients
     

    • 10 cups of water
    • ½ white onion cut into big pieces
    • 2 whole garlic cloves
    • 2 scallions
    • ½ teaspoon ground cumin
    • 2 green plantains peeled and cut into big pieces
    • 1 pound of yuca peeled and cut into pieces
    • 6 small potatoes peeled
    • ½ pound of pumpkin peeled and cut into pieces
    • 2 pounds of fish swordfish or catfish cut into pieces
    • Salt and pepper to taste
    • 1 cup of hogao Colombian tomato sauce

    Instructions
     

    • In a large pot place the water with the onions, garlic cloves, scallions, cumin, salt, pepper and the plantains. Cook over medium heat for about 5 minutes.
    • Reduce the heat to medium-low. Add the potatoes, yuca and pumpkin, and cook for about 10 minutes more.
    • Add the fish and cook for about 10 to 15 minutes more or until the vegetables are tender and the fish is cooked. Place all the vegetables and fish on individual plates except the broth, dividing the fish, and vegetables evenly.
    • Then top with hogao and serve with white rice and avocado on the side. Taste and adjust the seasoning. Serve the broth in small bowls and garnish with fresh cilantro.

    Nutrition

    Calories: 645kcalCarbohydrates: 106gProtein: 50gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 98mgSodium: 192mgPotassium: 2917mgFiber: 10gSugar: 8gVitamin A: 5312IUVitamin C: 101mgCalcium: 139mgIron: 5mg
    Keyword fish stew
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Viudo de Pescado (Fish Widower)Pin

    In Colombia Viudo de Pescado is traditionally made with two kinds of fish, bocachico or capaz. Unfortunately, here in the United States, I can't find those types of fish, so this time I used swordfish. I really like swordfish, the meat is firm and is perfect for this recipe. If you don't like swordfish, just replace it with any firm white fish.

    This is a one-pot dish, but at serving time, the broth is served in a bowl, and the vegetables and fish are served on a large plate drizzled with hogao, with white rice and avocado on the side.

    Buen provecho!

    Viudo de Pescado (Fish Widower)Pin
    Viudo de Pescado (Fish Widower)Pin
    Viudo de Pescado (Fish Widower)Pin

    Delicious seafood recipes to try:

    Fried Whole Fish

    Fish with Creole Sauce

    Seafood and Coconut Stew

    Shrimp Cocktail

    More Seafood Recipes

    Baked Salmon With Cumin And AchioteSweet Balsamic Salmon With Mashed Sweet Potato And PlantainShrimp With Cilantro-Parsley SauceEscabeche De Pescado(Marinaded Fish Or Pickled Fish)Salmon Con Salsa De Mandarina Y Aguacate (Salmon With Tangerine And Avocado Salsa)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      September 08, 2013 at 8:25 pm

      5 stars
      A great recipe though I am curious to learn the origins of the name!

      Reply
    2. Angie@Angie's Recipes

      September 09, 2013 at 11:38 am

      5 stars
      A very interesting name for the fish recipe...your tomato sauce looks really great.

      Reply
    3. Joanne

      September 10, 2013 at 6:49 am

      5 stars
      Sounds like an interesting dish! I love that it has yucca, plantain AND pumpkin!

      Reply
    4. Evelyne@cheapethniceatz

      September 10, 2013 at 1:49 pm

      5 stars
      I am a fan of any type of fish stew, this looks really great and so hearty. Nice with the pumpkin.

      Reply
    5. Gloria Carvajalino

      January 31, 2014 at 2:33 pm

      5 stars
      Great memories eating Viudo de Pescado beside the Rio Magdalena. I am going to give it a try today. So yummy. Thanks for the recipe.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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