Caldo de Curito: The Legendary Armored Catfish Soup from the Eastern Plains

Caldo de Curito (also known as Sopa de Curito) is a cornerstone dish of the Llanos Orientales (Eastern Plains) gastronomy, a vast tropical grassland region shared by Colombia and Venezuela. This soup features the Curito—a prehistoric-looking freshwater fish known in English as the “Armored Catfish” or “Hassar.” Unlike many river fish, the Curito is prized because its meat is distinct and, according to locals, it doesn’t have the troublesome fine bones found in other species, making it a favorite delicacy.

This dish is more than just sustenance; it is a cultural icon of the Orinoquía region. Traditionally, the fish appears in abundance at the beginning of the rainy season. The soup is famous not only for its robust, earthy flavor but also for the belief that the Curito holds potent aphrodisiac qualities. It is honest, rustic comfort food that brings the spirit of the Colombian cowboy (the llanero) straight to your table.

Caldo de Curito (Traditional Armored Catfish Soup)

A rustic and flavorful river fish soup native to the Colombian Eastern Plains. Famous for its restorative properties and unique preparation of the Curito fish.

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Preparation Time 10 minutes mins

Cooking Time 25 minutes mins

Total Time 35 minutes mins

Course Soups & Stews

Cuisine Colombian, Latin American

servings 5 people

Ingredients

  

• 3 lbs Curito fish – Armored Catfish / Hoplosternum littorale. (If unavailable, you can substitute with a firm, bone-in river catfish, though the flavor profile will differ).
• 1 stalk Long green onion (cebolla larga, finely chopped).
• 1 slice Red bell pepper (pimentón) (diced or left whole for flavor).
• 2 sprigs Fresh cilantro finely chopped.
• Salt To taste
• Water (Enough to cover the fish generously).
• Topocho or Hartón plantains boiled. (Optional for serving)

Step-by-step preparation

 

• Wash the Curitos thoroughly with hot water. This is a crucial step to remove any river mud or slime on the armored scales and any other food the fish may have consumed. Scrub well.
• Chef’s Note: According to traditional Llanero custom, do not remove the viscera (entrails) from the Curito. Once cooked, this part of the fish is considered the tastiest and most flavorful portion of the dish.
• In a large pot with sufficient water, add the cleaned fish.
• Add salt to taste, the red bell pepper (pimentón), the chopped green onion (cebolla larga), and the cilantro.
• Bring the water to a boil, then reduce heat slightly and let it simmer for approximately 25 minutes. The fish should be cooked through and the broth fragrant.
• Ladle the soup hot into deep bowls. It is traditionally served with a side of boiled topocho (a type of small, savory banana) or hartón plantain.

Interesting Facts

• In Colombia, Caldo de Curito is widely rumored to be an aphrodisiac. Locals often joke that its consumption is linked to romance and vitality!
• The Curito has a hard, armor-like shell. To eat it, you typically break open the shell to access the succulent white meat inside.

Palabras Claves Armored Catfish Soup, Catfish Soup