Creole Catfish in Borojó and Cimarrón Sauce with Tender Corn Dumplings

Name: Creole Catfish in Borojó and Cimarrón Sauce with Tender Corn Dumplings
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb catfish fillets; 1/2 cup borojó pulp or juice; 1 cup scallions; 1 1/2 cups tomato; 4 cloves garlic; 1/4 cup cimarrón herb; 3/4 cup red bell pepper; 2 tbsp grated panela; 1 tsp ground cumin; 1 tsp annatto or paprika; 1 cup fish stock or water; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 cups pre-cooked yellow cornmeal; 3 oz queso costeño; 3/4 cup milk; 1/2 cup water; 1 1/2 tbsp butter; 4 pieces bijao leaves or steaming paper

An original Colombian-inspired recipe featuring seared catfish in a sweet-savory borojó, hogao, and cimarrón sauce, served with soft steamed corn dumplings. It is a deeply flavored dish with coastal and rainforest character, herbal notes, and a touch of panela.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g catfish fillets (skinless, en 4 porciones)
120 ml borojó pulp or juice (without semillas)
80 g scallions (chopped fina)
240 g tomato (chopped diced small)
12 g garlic (chopped or majado)
12 g cimarrón herb (chopped fino)
100 g red bell pepper (chopped diced small)
25 g grated panela (for equilibrar the acidez)
2 g ground cumin
2 g annatto or paprika
240 ml fish stock or water (for the sauce)
30 ml lime juice
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper (or to taste)
180 g pre-cooked yellow cornmeal (for the bollitos)
80 g queso costeño (desmenuzado)
180 ml milk (tibia)
120 ml water (tibia, for the dough)
20 g butter (derretida)
4 unit bijao leaves or steaming paper (for envolver or apoyar the bollitos)

Nutrition facts

per serving

465 kcal

Calories

33 g

Protein

28 g

Carbs

24 g

Fat

3 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Season the catfish fillets with 1/2 teaspoon salt, black pepper, cumin, annatto, and lime juice. Let them rest in the refrigerator for 15 minutes.
2
2. Meanwhile, make the dumplings: in a bowl, mix the pre-cooked cornmeal, queso costeño, warm milk, warm water, melted butter, and 1/2 teaspoon salt. Knead gently until you have a moist, shapeable dough. Let it rest for 5 minutes.
3
3. Divide the dough into 4 portions and shape into oval or round dumplings. Place them on bijao leaves or on steaming paper inside a steamer. Steam for 18 to 20 minutes, until firm and tender. Keep warm.
4
4. For the sauce, heat 2 tablespoons of vegetable oil in a wide skillet over medium heat. Add the scallions, garlic, and red bell pepper. Sauté for 4 minutes until softened.
5
5. Add the tomato and cook 6 minutes more, pressing it with a spoon to form a rustic hogao. Stir in the grated panela, borojó pulp, and fish stock or water. Mix well.
6
6. Cook the sauce over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Add the chopped cimarrón herb and adjust salt. Keep the sauce warm over low heat.
7
7. Heat the remaining tablespoon of vegetable oil in another large skillet over medium-high heat. Sear the catfish fillets for 3 to 4 minutes per side, depending on thickness, until cooked through and flaking easily. If you prefer to finish them in the oven, bake at 400 °F / 200 °C for 5 to 7 minutes after searing.
8
8. Transfer the catfish fillets to the borojó sauce skillet and spoon the sauce over them carefully. Cook everything together for 2 minutes so the flavors meld without breaking the fish.
9
9. Serve each portion with one catfish fillet covered in borojó and cimarrón sauce, alongside one tender corn dumpling. If desired, garnish with extra chopped scallions or cimarrón herb.

Chef tips

If the borojó is very thick, loosen the sauce with 2 to 4 additional tablespoons of stock or water. For a smokier flavor, you can roast the tomato and bell pepper before making the hogao.

Substitutions

You can replace catfish with other firm fish such as tilapia or sea bass. If cimarrón herb is unavailable, use a smaller amount of regular cilantro. Queso costeño can be substituted with mild feta or firm fresh cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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