Gamitana Rellena: Colombian Amazonian Stuffed Pacu (Lechona de Pescado)
Gamitana Rellena (also famously known as Lechona de Pescado Cachama) is an absolute masterpiece of Colombian Amazonian gastronomy and the ultimate show-stopping centerpiece for any massive family gathering. If you want to take your seafood skills to the highest possible level, this extravagant dish is the answer. Inspired by the traditional Colombian stuffed pork (Lechona), this recipe utilizes a massive freshwater Amazonian fish (Cachama/Gamitana). The fish is completely deboned, leaving a massive cavity that is generously stuffed with a rich, savory sofrito made of river shrimp, fresh vegetables, and breadcrumbs.
The secret to this spectacular dish lies in the careful deboning process and the rich butter and white wine bath it receives before hitting the oven. Baked until the flesh is incredibly tender and the skin is golden, slicing into this giant stuffed fish reveals a beautiful, flavorful shrimp filling that can easily feed a crowd. Created by legendary regional chefs and beloved across Colombia, Peru, and Brazil, this magnificent recipe will turn your next dinner party into an unforgettable Amazonian feast!
Gamitana Rellena (Amazonian Stuffed Fish / Lechona de Pescado)
Ingredients
- 1 Giant Gamitana or Cachama approx. 8 lbs. (Substitute: A very large whole Pacu, Tambaqui, or giant Red Snapper)
- 2 lbs River shrimp Substitute: standard peeled and deveined shrimp
- 1/2 lb White onions cebollas cabezonas, finely chopped
- 2 stalks Green onions scallions, finely chopped
- 2 Ripe tomatoes finely chopped
- 2 cloves Garlic finely minced
- 1 Green or red bell pepper finely chopped
- 1 tablespoon Chicoria Amazonian herb, substitute with Culantro or regular Cilantro
- 1/2 cup Breadcrumbs
- 2 tablespoons White vinegar
- 2 tablespoons Cooking oil
- 1 cup White wine
- 1/2 lb Butter 2 sticks, melted
Instructions
- Prep the stuffing ingredients: Thoroughly wash all the vegetables and the shrimp. Boil the shrimp briefly, peel them, and chop them into small pieces. Finely chop the white onions, scallions, tomatoes, garlic, bell pepper, and chicory (cilantro).
- Cook the sofrito: In a large pan, heat the cooking oil and sauté all the chopped vegetables together with the white vinegar and breadcrumbs. Once the vegetables are soft and form a rich base, add the chopped shrimp and sauté everything together for about 3 more minutes. Set the stuffing aside.
- Prepare the giant fish: Scale and thoroughly clean the massive Gamitana. Open it carefully down the belly. Using kitchen tweezers and a sharp knife, very carefully remove the entire dorsal spine and pull out all the ribs and bones, creating a large, boneless cavity.
- Stuff and bathe: Generously stuff the boneless fish cavity with the prepared shrimp sofrito. Place the stuffed fish into a very large baking dish. Pour a little bit of water mixed with the cup of white wine into the bottom of the dish. Finally, generously brush the entire outside of the fish with the melted butter.
- Bake to perfection: Place the dish in a preheated oven at 350°F (175°C) for approximately 25 to 35 minutes, or until the fish is deeply golden on the outside and the meat is completely tender and cooked through. Serve hot!
Notes
- A Chef’s Invention: This specific preparation was popularized by Chef Raymundo Mora Panduro (Chef Panduro), a renowned culinary figure born in Brazil and raised in Colombia. It has since become a staple event dish in the Amazon regions of Colombia, Brazil, and Peru.
- The “Lechona” Nickname: In Colombia, a “Lechona” is a whole roasted pig stuffed with rice and peas. Because this fish is so massive (growing up to 35 kilos/77 lbs in the wild) and is stuffed so generously, locals affectionately named it the “Fish Lechona.”
- The Name Game: Depending on where you are in the Amazon basin, this highly prized fish goes by many names, including Gamitana, Cachama, Tambaquí, or Pacú Negro.
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