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Viudo de pescado (Colombian fish and vegetable stew)

Viudo de pescado is a Colombian fish dish for 4 people, ready in 60 minutes, rated easy, at €3.60 per person. Cod fillets steam on top of cassava, potatoes and green plantain simmered in a tomato and cumin broth. The key to success is one simple rule, never stir once the fish is in the pot.

Tonight we're heading to Colombia, with a viudo de pescado, a big fish dish that cooks gently on a bed of cassava and potatoes.

Viudo de pescado (Colombian fish and vegetable stew)
Total time
1 h
Difficulty
Easy
Cost per person
€3.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Viudo de pescado literally means fish widower, because the fish arrives last, placed on top of vegetables that are already half cooked. The result is fish that steams gently over the broth, staying firm and never drying out, while the cassava and potatoes soak up all the tomato and cumin flavor simmering underneath.

It's a generous, complete dish, fish and starchy vegetables in one pot, perfect for warming up cold fall and winter evenings. Serve it on a Sunday or for guests curious to try something different, though there's nothing stopping you from making it on a weeknight, Mon Chou handles the planning for you.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 700 g

Frozen foods

  • Cassava, cut into pieces 400 g

Fruits and vegetables

  • Potatoes 500 g
  • Green plantain 1
  • Tomatoes 3
  • Onion 1
  • Green bell pepper 1
  • Garlic 3 cloves
  • Cilantro 1 sprigs

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • 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. Chop the onion, garlic and bell pepper, dice the tomatoes, peel the potatoes and plantain and cut them into large chunks.

    For the plantain, score the skin lengthwise before peeling, it comes off in one go.

  2. Cook the onion, bell pepper and garlic in the oil in a large pot, add the tomatoes and cumin and let everything soften down. 8 min

    Wait until the tomatoes release their water and start to sizzle, that's when the flavor concentrates.

  3. Add the cassava, potatoes and plantain, cover with a liter of water and the crumbled bouillon cube, season with salt and pepper and let it cook. 20 min

    Frozen cassava doesn't need thawing, it cooks straight in the broth.

  4. Place the fish fillets on top of the vegetables, cover and cook over low heat without stirring. 12 min

    Don't stir, you'll break up the fish, instead tilt the pot to spoon broth over it.

  5. Sprinkle with chopped cilantro and serve in deep bowls with a bit of broth.

    A squeeze of lime at the table brightens up the whole dish.

Our tips to get it right

  • Pick thick cod fillets, they hold up better to steam cooking without falling apart.
  • Cut the cassava, potatoes and plantain into roughly equal sized chunks so everything cooks at the same pace.
  • If your broth reduces too fast before you add the fish, top it up with a little hot water rather than letting the vegetables catch.

The variations

  • Swap the cod for haddock or monkfish, both firm fish that hold together well under steam.
  • For a vegetarian version, replace the fish with chunks of squash and let the vegetables simmer 10 minutes longer.
  • For kids, skip the green pepper and go lighter on the cumin, the dish keeps all its comforting texture.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Homemade hot sauce

Storage

Viudo de pescado keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the fish and potatoes lose their texture. Reheat gently over low heat with a splash of water to bring back the broth.

Questions about this dish

Can I make viudo de pescado ahead of time?

You can prepare the vegetable and broth base a few hours ahead. Add the fish only right before serving, so it stays firm and perfectly cooked.

What can I use instead of cassava?

You can swap it for extra potatoes or sweet potato. The flavor shifts slightly but the soft, hearty texture stays close to the original.

Why shouldn't I stir the fish while it cooks?

Cod becomes fragile once cooked, stirring would break it into pieces. Instead, tilt the pot to spoon broth over the top without touching it.

Does the plantain need to be very ripe?

No, you want a green plantain that's still firm, barely yellow if at all. An overripe plantain would turn too sweet and mushy during cooking.

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

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a viudo de pescado?

About 670 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 viudo de pescado cost?

About €3.60 per serving, or €14.40 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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