Viudo de Pescado (Colombian Fish Stew)

🛒 Ingredients

• White Fish Fillet (e.g., Tilapia, Cod) 150 g · 135 kcal
• Potato, peeled and chunked 150 g · 116 kcal
• Yuca (Cassava), peeled and chunked 100 g · 160 kcal
• Green Plantain, peeled and chunked 100 g · 122 kcal
• Ripe Tomato, chopped 50 g · 9 kcal
• White Onion, chopped 40 g · 16 kcal
• Garlic, minced 10 g · 15 kcal
• Vegetable Oil 15 g · 135 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Ground Annatto (Achiote) or Paprika 1 g · 3 kcal
• Ground Cumin 1 g · 4 kcal
• Fish Broth or Water 150 g · 0 kcal

👨‍🍳 Instructions

1. Prepare all vegetables: Peel and cut potatoes, yuca, and green plantains into large chunks. Finely chop tomatoes and onion, and mince garlic for the hogao (Colombian sofrito).
2. Make the hogao: Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté chopped onion and garlic until softened, then add chopped tomatoes, annatto or paprika, and cumin; cook for 10-15 minutes until the tomatoes break down and the mixture thickens.
3. Build the stew: Add fish broth or water to the pot and bring to a simmer. Carefully add the potato and yuca chunks, season with salt and pepper, and cook for about 15-20 minutes until they begin to soften.
4. Add plantains and fish: Add the green plantain chunks to the pot and continue to cook for 10 minutes. Gently place the fish fillets on top of the vegetables, ensuring they are mostly submerged in the broth.
5. Simmer and finish: Cover the pot and simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily, and all vegetables are tender. Adjust seasoning as needed.
6. Serve: Ladle the Viudo de Pescado into bowls, making sure each serving gets a piece of fish and a variety of the root vegetables. Garnish generously with fresh chopped cilantro before serving hot.