Bagre Sudado: Colombian Stewed Catfish
Bagre Sudado (Colombian Stewed Catfish) is a rich, deeply comforting seafood dish heavily cherished across Colombia. Known for its incredibly meaty texture and ability to absorb rich flavors, this hearty fish stew is an absolute showstopper for family gatherings or a comforting evening meal.
The secret to this recipe is a two-hour beer and tomato marinade, followed by a gentle simmer in a creamy milk and butter sauce thickened with toasted bread. This foolproof technique guarantees tender, wildly flavorful fish medallions that pair perfectly with traditional coastal sides!
Bagre Sudado (Stewed Catfish)
A rich and comforting Colombian fish stew! Thick catfish steaks marinated in beer and aromatics, then gently simmered in a creamy sauce.
Ingredients
- 3 lbs Catfish bagre, whole or cut into 8 thick steaks
- 4 Limes
- 1 bottle 750 ml Beer
- 2 Ripe tomatoes
- 2 stalks Scallions cebolla larga
- 2 Garlic cloves
- 125 grams Butter
- 2 cups Milk
- 1 cup Bread toasted and ground
- 1 tablespoon Thyme
- 1 tablespoon Bay leaves ground or crushed
- Oil for frying
- Salt and black pepper to taste
Instructions
- Clean and prep the fish: Wash the catfish thoroughly. If you bought it whole and fresh, clean it by removing the viscera. Cut the fish into thick steaks or medallions. (Chef's Note: You will need to apply a little force during cutting, as the dorsal spine of the catfish is quite hard).
- Acidify and sear: Rub the fish steaks generously with the juice of the limes to help soften the bones and neutralize the overly fishy smell. Lightly sear the steaks on both sides in a pan with a little oil, then remove from heat.
- Marinate: In a large container, prepare a marinade using the beer, mashed ripe tomatoes, finely chopped scallions, crushed garlic cloves, ground thyme, ground bay leaves, salt, and black pepper. Submerge the seared fish steaks into this mixture, ensuring they are well covered. Let them marinate for exactly 2 hours.
- Build the stew: After 2 hours, remove the fish from the marinade. Place the steaks into a large casserole pot or deep pan. Add the milk, butter, the previously toasted and ground bread, and an extra pinch of salt to taste.
- Simmer and serve: Cover the pot and let everything simmer gently over low heat for about 20 minutes until the sauce thickens and the fish is cooked through. Serve hot!
Video
Notes
- Perfect Pairings: Traditionally, this rich stewed fish is served bathed in its own creamy sauce alongside fluffy white rice. However, it is also spectacular when accompanied by crispy patacones (fried green plantains) or a sweet and savory coconut rice.
- Holy Week Tradition: In Colombia, it is a deeply rooted Catholic tradition to avoid consuming red meats during Semana Santa (Holy Week). Because of this, the consumption of seafood skyrockets, making recipes like Bagre Frito or this Bagre Sudado the absolute stars of the season’s culinary landscape.
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