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Hervido de pescado, Venezuelan fish stew

Hervido de pescado is a Venezuelan fish stew for 4 people, ready in 55 minutes and rated easy, for about €4.00 per person. White fish simmers in a fragrant broth with cassava, corn, sweet potato and carrots. The key to success is adding the fish at the very end and keeping the broth at a gentle simmer so it stays tender.

Tonight Venezuela comes to the table with hervido de pescado, the fish version of pot-au-feu with cassava, corn and sweet potato, simple and comforting.

Hervido de pescado, Venezuelan fish stew
Total time
55 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Hervido de pescado is a clear, fragrant broth where white fish and root vegetables cook together, soft cassava, sweet corn, sweet potato and carrots. It's more of a comforting family meal than a fancy dish, with that particular texture cassava gets as it turns tender and slightly sticky, and a broth you sip on its own before moving on to the vegetables and fish.

This is the kind of dish to make on an unhurried Sunday, when you have time to peel the root vegetables. Kids usually go for the corn and sweet potato, and the fish in big chunks is easy to eat with a spoon. Mon Chou suggests it as a change from the usual fish in sauce, with that pot-au-feu warmth that doesn't feel heavy.

The ingredients

4 people

Fish counter

  • White fish, cut into chunks (cod, pollock, hake) 800 g

Frozen foods

  • Cassava, cut into pieces 300 g

Fruits and vegetables

  • Corn on the cob 2
  • Sweet potato 1
  • Carrots 2
  • Celery stalks 2
  • Onion 1
  • Green bell pepper 1
  • Garlic 3 cloves
  • Cilantro 6 sprigs
  • Lime 1

Pantry

  • Vegetable oiloften in the pantry 2 tbsp
  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Finely chop the onion, bell pepper and garlic. Cut the carrots, sweet potato and celery into large chunks, and the corn on the cob into sections.

    Cut the vegetables into large pieces, they should stay whole in the broth.

  2. Sauté the onion, bell pepper and garlic in the oil, cover with 1.5 liters of water with the bouillon cube and bring to a boil. 8 min

    Skim the broth with a spoon so it stays clear.

  3. Add the cassava, corn, carrots, sweet potato and celery and cook over medium heat. 25 min

    Put the cassava in first, it's the slowest to cook.

  4. Slide the fish chunks into the broth, season with salt and pepper and let simmer gently. 10 min

    Don't stir, lower the fish in gently and let it cook covered.

  5. Sprinkle with chopped cilantro and serve with lime wedges.

    Squeezing lime juice at the table brightens the broth, it's the classic pairing.

Our tips to get it right

  • Pick a firm white fish, cod or pollock hold up better during cooking than thin fillets that would fall apart in the broth.
  • Taste the broth before adding the fish and adjust the salt then, once the fish is in you won't be able to stir much.
  • If frozen cassava tastes slightly bitter after cooking, a squeeze of lime juice at serving time fixes it right away.

The variations

  • Swap the cod for salmon or monkfish, the broth works just as well with a richer fish.
  • For a vegetarian version, skip the fish and double the root vegetables, the broth keeps its character thanks to the bouillon cube and cilantro.
  • For kids in a hurry, serve the broth and vegetables separately in a shallow bowl without the lime wedges, they can add lime later if they like the tang.

What to serve it with

  • White rice to soak up the broth
  • Fresh avocado wedges
  • Fresh fruit juice or homemade limeade

Storage

Hervido de pescado keeps for 2 days in the fridge in a sealed container, no longer because of the fish. It doesn't freeze well, the fish and cassava change texture once thawed. Reheat it gently over low heat, without boiling, so the fish doesn't toughen.

Questions about this dish

Can you replace the cassava with another vegetable?

Yes, you can use potatoes instead, the texture will be less soft but the dish still works. Fresh cassava needs peeling and a bit longer cooking time than frozen.

Do you need to thaw the cassava before cooking it?

No, frozen cassava chunks go straight into the broth with no thawing needed. Cook it for the same amount of time, just check it's tender with a knife tip.

Can you make this dish ahead of time?

You can prepare the broth with the vegetables ahead and keep it in the fridge. Add the fish only when you're ready to serve so it stays tender and doesn't overcook.

What fish can you use instead of cod?

Pollock, hake or monkfish all work well, choose a firm fish that holds up during cooking. Avoid very thin fillets that fall apart easily in the broth.

How long does it take to make a hervido de pescado?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a hervido de pescado?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hervido de pescado cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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