The Widow of Bocachico is an emblematic dish that combines tender fish in a broth full of natural flavors. Made with fresh ingredients and careful preparation, this recipe invites you to enjoy authentic traditional cuisine in every bite. Perfect for a comforting meal filled with history.
Widow of Bocachico
Ingredients
8 Medium Bocachico fish, finely filleted and seasoned with salt and pepper
4 Green plantains, peeled and cut in half lengthwise
4 Arracachas, peeled and cut in half lengthwise
2 pounds of Cassava (yuca), cut in half lengthwise
1 ½ pound of Pumpkin (ahuyama), chopped
2 pounds of Peeled potatoes
2 Long onion stalks
1 Cilantro sprig
12 cups of Water
2 cups of Hogao (a tomato and onion sauce)
2 tablespoons of Chopped cilantro and long onion, finely
Salt, cumin, and pepper
Preparation
Step 1 : In a pot, combine the water, long onion, cilantro sprig, salt, pepper, and cumin, then bring to a boil.
Step 2 : Next, add the plantains and every ten minutes, add the potatoes, cassava, arracacha, and pumpkin in that order.
Step 3 : Then, add the fish and cook for fifteen minutes with the lid on.
Step 4 : Carefully remove the fish to keep its shape, and serve with the remaining ingredients, drizzled with hot hogao.
Step 5 : The resulting broth is served separately, garnished with chopped cilantro and onion sprinkled on top.
Step 6 : Enjoy it alongside white rice and a salad of lettuce, tomato, and onion, seasoned with lime, vinegar, and salt for a refreshing touch.
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