Bagre en Salsa (Colombian Catfish in Tomato Sauce)
Catfish fillets cooked in a tomato and onion sauce with cumin and a spoonful of butter. Twenty-five minutes from start to plate, for two.
Servings: 2
Calories: 963kcal
Ingredients
- 2 catfish fillets
- 3 tomatoes diced
- 100 g onion cut into small cubes
- 2 cloves garlic finely chopped
- 160 ml water
- 1 tablespoon butter
- 1 pinch cumin
- Salt and pepper
Instructions
- Melt the butter in a skillet and sauté the onion, cut into small cubes, for about 5 minutes.
- Add the diced tomato and the finely chopped garlic and let it simmer for a few minutes. Season with salt and pepper.
- Pour in the water and lay in the catfish fillets, seasoned with salt, pepper and cumin. Cover and cook over low heat for about 10 minutes, or until the fish is done.
- Serve the catfish with the sauce spooned over it.
Notes
Ten minutes covered over low heat is enough for a catfish fillet and it is easy to overshoot. The fish is done when it turns opaque all the way through and flakes when you press it with a fork; past that it goes dry and starts falling apart in the sauce. Build the sauce first and put the fish in last. Onion, tomato and garlic all need longer than the fish does, and the 160 ml of water is what turns them into something the fillets can poach in rather than fry against. Bagre is the Colombian river catfish, a firm meaty white fish, and any firm white fillet behaves the same way here.
Nutrition
Calories: 963kcal | Carbohydrates: 13g | Protein: 150g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 537mg | Sodium: 1616mg | Potassium: 3747mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2164IU | Vitamin C: 36mg | Calcium: 167mg | Iron: 3mg