Cachama Sudada: The Traditional Colombian Amazonian Fish Stew

Venture into the heart of Colombia’s Eastern Plains (Orinoquía) and the lush Amazon with a truly authentic dish: Cachama Sudada. The Cachama (also known as Tambaqui or Pacu) is a highly prized freshwater fish native to South American rivers, known for its rich, meaty texture. During local festivals and fairs in these regions, this fish is the undisputed star, whether fried, roasted, or prepared in this deeply comforting stew.

In Colombian culinary terms, a Sudado (sweated stew) is a traditional cooking technique where proteins and hearty root vegetables simmer gently in their own juices and aromatic spices. This rustic recipe bathes the fish in a fragrant broth of green onions, cumin, and garlic, accompanied by earthy yuca and plantains. It is a warm, hearty, and flavorful journey straight to the Colombian countryside.

Cachama Sudada (Colombian Sweated Fish Stew)

Experience the authentic taste of the Colombian Amazon! This comforting Cachama Sudada features tender freshwater fish simmered with yuca, plantains, and aromatic spices.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Fish

Cuisine Caribbean, Colombian, Latin American

Servings 4 people

Ingredients

  

• 1 Whole Cachama Amazonian freshwater fish, can substitute with large Tilapia or Snapper, 2 to 3 lbs
• 1 lb Yuca (Cassava root)
• 4 Plantains
• 2 stalks Green onions finely chopped
• 2 cloves Garlic minced
• Salt to taste
• Ground cumin to taste

Instructions

 

• Clean and portion the fish: Thoroughly clean the cachama by removing the viscera (guts) and scales. Cut the fish into several medium-sized, bone-in portions and set aside.
• Prep the vegetables: Peel the yuca and the plantains. Chop both into medium-sized chunks.
• Crush the aromatics: Finely chop the green onions and crush or mince the garlic cloves. Combine them with salt and a generous pinch of cumin.
• Simmer the base: In a large pot over medium heat, add the yuca and plantain chunks along with the chopped green onions, minced garlic, salt, and cumin. Add enough water to partially cover the ingredients and let them simmer for about 25 minutes until the root vegetables start to become tender.
• Poach the fish: Gently nestle the cachama portions into the simmering broth. Cover the pot with a tight-fitting lid, reduce the heat to a low simmer, and let it cook undisturbed for 15 minutes. The fish will steam and soak up all the delicious flavors. Serve hot!

Video

Notes

• A River Giant: In its natural habitat in the Amazon and Orinoco rivers, a mature Cachama can grow to weigh over 30 kilos (about 66 pounds)!
• International Relatives: This beloved fish is widely consumed in neighboring Venezuela and Brazil, where it is commonly known as Pacú or Tambaquí.
• Customize Your Stew: It is very common in Colombian households to add peeled potatoes to the boiling broth alongside the yuca and plantains for an even heartier meal.
• Three Classic Ways: While this sudado (stew) is pure comfort food, the most popular ways to enjoy this fish in Colombia also include frito (deep-fried whole) or relleno (stuffed and baked).

photo: (EIVYSAMBONI – Blogspot: Recetas de Pescado y Mas)