ColombianLunch

Recipe Story

origins & traditions

Viudo de Capaz is a beloved coastal Colombian dish that translates to widowed fish, referring to the whole fish swimming alone in a flavorful broth. This rustic one-pot stew originates from the Pacific coastal regions and combines fresh white fish with hearty root vegetables like yuca and plantains. The cooking liquid becomes infused with cilantro, tomatoes, and local spices, creating a comforting soup that serves as both the main course and side dish. Traditional preparation involves simmering the fish whole to extract maximum flavor, though fillets work beautifully for easier serving. The dish represents the coastal fusion of indigenous ingredients with Spanish cooking techniques, making it a cornerstone of Colombian culinary heritage. Typically enjoyed during lunch, this substantial meal brings families together around steaming bowls of aromatic broth, tender fish, and soft vegetables that have absorbed all the complex flavors of the coastal kitchen.

Instructions

step by step

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Season the fish fillets with salt, black pepper, and half the cumin. Set aside for 15 minutes.
Heat olive oil in a large stockpot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in diced tomatoes, tomato paste, and remaining cumin. Cook for 3-4 minutes until tomatoes begin to break down.
Add water or fish stock to the pot (about 6 cups) and bring to a boil.
Add the yuca pieces and cook for 10 minutes.
Add the plantain chunks and potato pieces. Continue cooking for 10 more minutes.
Add the bell pepper strips and cook for 5 minutes.
Gently place the seasoned fish fillets into the simmering broth.
Reduce heat to medium-low and cook for 8-10 minutes until fish is cooked through and flakes easily.
Stir in chopped cilantro and adjust seasoning with salt and pepper.
Add lime juice just before serving.
Ladle the stew into deep bowls, ensuring each serving has fish, vegetables, and plenty of broth.
Garnish with additional cilantro and serve with white rice on the side.

Viudo de Capaz

4.7 (25)

A traditional Colombian coastal fish stew with yuca, plantains, and potatoes in a rich cilantro-tomato broth. This hearty one-pot meal from the Pacific coast is perfect for family gatherings.

medium

6 servings

Ingredients

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Main Protein

800 grams Tuna, cut into large pieces or fillets

Vegetables

3 pieces Potatoes, peeled and cut into large chunks
2 pieces Plantain, peeled and cut into 2-inch chunks
2 pieces Bell Peppers, cut into strips

Aromatics

2 pieces Onions, diced
4 pieces Tomatoes, diced
6 cloves Garlic, minced
2 tablespoons Tomato Paste

Herbs

6 tablespoons Cilantro, chopped

Spices

2 teaspoons Cumin, ground

Finishing

2 pieces Lime, juiced

Cooking

3 tablespoons Olive Oil

Seasoning

2 teaspoons Salt, to taste
1 teaspoons Black Pepper, freshly ground

Chef Tips

expert advice

•For the most authentic flavor, use a firm white fish like red snapper, grouper, or sea bass.

•If cooking with whole fish, score the sides to allow seasoning penetration.

•The vegetables should be cut into large chunks so they hold their shape during the long cooking time.

•Green plantains provide a starchy, savory element while yuca adds a unique texture.

•The broth should be flavorful enough to sip on its own.

•Allow the stew to rest for 10 minutes before serving to let flavors meld.

•This dish tastes even better the next day as flavors continue to develop.

•Traditional accompaniments include white rice, avocado slices, and aji hot sauce on the side.

Variations & Substitutions

make it your own

•Some coastal variations include adding coconut milk for richness or aji peppers for heat.

•For a lighter version, reduce the amount of plantains and yuca.

Storage & Reheating

keeping it fresh

Storage

Store cooled stew in an airtight container in the refrigerator for up to 3 days. The fish and vegetables will continue to absorb the broth, so you may need to add liquid when reheating. For best results, store fish separately from broth if possible. Not recommended for freezing as the fish texture and potatoes do not freeze well.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add water or fish stock if the stew has thickened too much. Avoid boiling as this can overcook the fish and cause it to fall apart. Microwave individual portions on 50% power for 2-3 minutes, stirring halfway through. Add fresh cilantro and a squeeze of lime after reheating to refresh the flavors.