I usually serve this dish without ñame or pumpkin. If you prefer to leave out some of the vegetables, just increase the other ones. For example, I use three-quarter of a pound each of yuca and potatoes in place of the ones I mentioned. This is a great dish to prepare on cold winter nights; it is heartwarming and delicious. . Different parts of the country use different kinds of fish but the original one is Bocachico which is a gray migratory river fish.
The name though came from the legend of the spirit dressed like a woman that lived near the fishing town of Buenaventura and smelled like fish; she would appear to men who cheated on their wives!
Make sure all the scales have been removed from the fish by passing your hands over them from tail to head. Season the fish or fillets by rubbing with the oil, scallion, garlic, and pepper. Set aside in the refrigerator until ready to cook.
In a large pot over medium heat place 6 cups of water, the quartered onion, cilantro, cloves garlic, salt, and cumin*. Bring to a boil and simmer for 15 minutes.
Add the green plantain, yuca, potatoes, and ñame, and simmer covered over medium-low heat for 20 minutes.
Add the ripe plantain and pumpkin, and simmer for 15 minutes more.
If using whole fish, add and simmer covered 15 minutes more; if using fillets, add and simmer covered for 10 minutes more.
To serve, place 1 or 2 pieces of each vegetable on each plate. Place the fish on top, pour on the liquid from the pot, and add 1 to 2 tablespoons of Hogao del Pacífico to each.
Serve with white rice.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
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