← All recipes · Species guide: Channel Catfish
Colombia · Channel Catfish

Colombian River Fish “Viudo”

Viudo de Pescado

Along the upper Magdalena River, big catfish steaks are steamed on top of yuca, plantain, potato and corn in one pot, then covered in a hogao of tomato and scallion. A Holy Week favorite in Huila and Tolima.

  • Prep 30 min
  • Cook 50 min
  • Serves 6
  • Level Medium
Photo: Kevinmero · CC BY-SA 4.0
Served with: Cuban Avocado Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the pot

For the hogao

Method

Step by step, the way it is done on the island.

  1. Season the fish. Rub the catfish with lime juice, salt and cumin and let it sit while you start the vegetables.
  2. Start the vegetables. Put the plantain and yuca in a big pot with the water and 1 tsp salt. Cover and boil 15 minutes. Add the potatoes and corn and cook 10 minutes more.
  3. Steam the fish. Lay the catfish on top of the vegetables, cover with banana leaves and the lid, and steam on medium-low 15–18 minutes until the fish is opaque at the bone.
  4. Make the hogao. Meanwhile warm the oil and cook the scallions and garlic 3 minutes. Add the tomatoes, cumin and achiote and simmer 10 minutes into a thick sauce. Stir in cilantro and season.
  5. Serve. Arrange the fish and vegetables on a big platter, spoon the hogao over everything and pour a little of the pot broth on top. Serve with avocado salad and ají.

On the side

The side dish that belongs with it, full recipe included.

Cuba

Cuban Avocado Salad

Ensalada de Aguacate

Thick slices of buttery Caribbean avocado with sweet onion, oil and vinegar. Nothing fancy, just the cool salad on every Cuban table beside fried fish and rice.

  • Prep 10 min
  • Cook 0 min
  • Serves 4
  • Level Easy

You need

  • 1 large Caribbean avocado (or 2 Hass avocados), ripe but firm
  • ½ small sweet onion, very thinly sliced
  • 3 tbsp olive oil
  • 1 tbsp white vinegar or lime juice
  • ½ tsp salt
  • Black pepper

How to make it

  1. Soften the onion. Toss the onion slices with the vinegar and a pinch of salt and leave 5 minutes to mellow.
  2. Slice the avocado. Halve and pit the avocado, peel it and cut it into thick slices or chunks. Lay them on a plate.
  3. Dress. Scatter the onion over the avocado, then drizzle with the olive oil and any vinegar left in the bowl.
  4. Season. Sprinkle with salt and pepper and serve right away.

Photo: Nowforever · CC BY-SA 4.0

More ways to cook Channel Catfish

Same fish, a different corner of the sea.

Lago Dos Bocas, Puerto RicoPuerto Rican Fried Catfish with Garlic Mojo
Los Llanos, VenezuelaVenezuelan Catfish in Coconut Sauce
Pantanal, BrazilPantanal Grilled Catfish
Mississippi DeltaSouthern Fried Catfish