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Colombia’s Favorite Fish Dishes
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Colombia’s Favorite Fish Dishes
Colombia is a coastal country, the only South American nation to boast both a Caribbean and a Pacific coast, so it comes as no surprise we’re great at cooking fish. Here are some of the country’s tastiest fish dishes:
Mojarra
Mojarra is Colombia’s favorite fish dish and is eaten all along the Caribbean coast with patacones (plantain) coconut rice and salad. It has a firm texture and mild flavor and is fried whole before being served.
Bagre
Bagre (catfish in English) is eaten in a variety of ways. One of the most delicious is the catfish and potato pie (pastel de bagre y papa) which is made by layering potatoes, fish and cream then baking them with breadcrumbs and parmesan cheese on top.
Corvina
Corvina, a type of sea bass, is a much-loved Colombian fish dish thanks to the huge variety of sauces Colombians make to serve over this white fish. Most popular is the seafood sauce (a la marinera) Corvina is also a ceviche staple.
Trucha
Trucha, or trout, is the signature dish in the coffee-district town of Salento, Quindio, thanks to the region’s many trout farms. It’s served with a variety of sauces, or oven-baked or grilled with patacones on the side.
Lionfish
Lionfish may be venomous but San Andres and Providencia residents eat it to save their oceans. The predatory fish can reduce a coral reef’s native population by up to 95%. It’s perfectly harmless once its spines are removed and often eaten in ceviche.
Mero
Mero, or grouper, was a firm favorite but many Colombians now avoid it because it is facing extinction. Two groupers frequent the country’s waters and it is the Goliath Grouper (which can grow up to two-and-a-half meters long) on the Caribbean coast that is most at risk.
Sancocho de Pescado
Sancocho is a Colombian staple, a broth that can also be made with meat. The popular fish version combines fish with plantain, yuca, potato and corn, served with rice, salad, avocado and lime. (You may also like: Top 5 Colombian soups)
Viudo de Pescado
This dish’s name translates as “fish widower” and it’s very popular in Tolima. It’s similar to a sancocho, with fish and vegetables drizzled in Colombian hogao sauce, dipped in broth and served with rice and avocados. (You may also like: 10 Key ingredients in Colombian cooking)
Cazuela de Mariscos
This creamy seafood stew has several versions, but it’s most delicious when made with shrimp, clam and swordfish cooked in coconut milk, cream, white wine and butter with fresh herbs and vegetables.
Ceviche
Ceviche is raw seafood marinated in citrus juices, and the Colombian version is made with fish, octopus or shrimp. Traditional Colombian ceviche, most popular on the Pacific coast, is served with a thick tomato sauce and crackers.
If you’re a food fan seeking delicious seafood, the answer is Colombia. If you liked this article, please share it on Facebook, Twitter, LinkedIn, Google+ or any of your social networks.
