Imagine for a moment the murmuring of the sea, the ocean breeze, the warm sun on your skin, and a plate bursting with flavor that captures the essence of the coast with every bite. That's the sensation the Fish Sancocho invites you to discover, an emblematic dish of Colombian cuisine that goes beyond the definition of a simple fish soup.
Fish Sancocho is a festival of fresh and marine flavors, blending the delicacy of the fish with the richness of vegetables and the depth of spices. This broth, so full of life and color, is a soulful embrace that makes you feel at home, no matter where you are.
Can you smell it? That unmistakable aroma of fish broth mixing with the earthy notes of vegetables and spices, all slowly cooked to achieve a perfect balance of flavors. With every spoonful, you'll taste the softness of the fish, the texture of the vegetables, and the warmth of the broth, making each bite an unforgettable culinary experience.
The fish sancocho is a recipe that has gained much popularity over many years and remains one of the most classic and delicious dishes. I invite you to try it.
Fish Sancocho
Our recipe combines all the flavors of a good sancocho with the extraordinary complement of fresh fish, creating a dish exquisite to any palate.
Differences from other recipes
We use catfish for this recipe, as it's one of the best fish to provide the flavor we need.
We don't omit any ingredients from the traditional sancocho, as they are part of the tradition.
Preparing a fish sancocho has never been so easy and nutritious, and you will love it.
What is fish sancocho?
Fish sancocho consists of water, green plantains, potatoes, yucca, corn on the cob, and in this case, fish, which adds flavor and many more nutrients than this common recipe would typically provide.
It's a traditional dish in coastal areas and municipalities near fishing rivers, as it's prepared with fresh fish, making it even more delicious.
How to make fish sancocho?
In a pot, add water and bring to boil. Peel the plantains, potatoes, and yucca, and cut them into pieces. Rinse these ingredients with water. Add the plantains and yucca to the pot, along with the corn cob cut into pieces.
Add the celery stalk, chopped onion, and tomato, season with salt and pepper, and let it boil. Also add food coloring, cumin, garlic, and grated arracacha, and let cook for about 15 minutes.
Then, add the chopped fish and potatoes and cook for 20 to 25 minutes until everything is soft. If you wish to make it thicker, peel a potato, grate it, add it to the broth, and let it cook before the 25-minute cooking period is up. Add chopped cilantro at the end and serve.
What do we pair with this recipe?
You can accompany it with a portion of white rice, bananas, avocado, and even a salad. But don't forget a few drops of lemon juice for a tangy kick to the dish.
Tips and recommendations
- We use catfish in this preparation, but if you wish, you can make it with any fish you prefer or have on hand.
- Remember to add grated potato or arracacha to give your broth a thicker, traditional texture.
Benefits of fish sancocho
- Fish sancocho is an excellent source of vitamin B12, which helps keep the body active.
- It provides iron, helping combat anemia, and helps prevent hair loss and nail breakage.
- Fish contains vital fats effective for brain development and memory improvement.
- It helps manage and balance cholesterol levels in the blood and aids in diabetes control.
Recommended recipes
- Fish head soup: a great idea to utilize the entire fish without any waste.
- Fried tilapia: you'll love this delicious fish recipe.
- Beef sancocho: If you want to vary the flavor of your sancocho, this recipe is delightful.
Ingredients for Fish Sancocho
📖 Recipe
Ingredients
- 2 lbs catfish
- 5 potatoes (peeled and chopped)
- 2 corn cobs (chopped)
- 3 large green plantains (chopped)
- 400 g yucca (peeled and chopped)
- 2 finely chopped garlic cloves
- 1 finely chopped egg onion
- 150 g grated arracacha
- 1 celery stalk
- 1 chopped tomato
- Salt and pepper to taste
- Food coloring and cumin to taste
- Chopped cilantro
- Water
Instructions
- In a pot, add water and bring to boil. Peel the plantains, potatoes, and yucca, and chop them. Rinse these ingredients.
- Add plantains and yucca to the pot, followed by the chopped corn cobs.
- Add the celery stalk, chopped onion, and tomato, season with salt and pepper, and bring to boil.
- Once boiling, add the food coloring, cumin, garlic, and grated arracacha. Cook for approximately 15 minutes.
- Then, add the chopped fish and potatoes. Continue cooking for 20 to 25 minutes until everything is soft. If you want a thicker consistency, grate an additional potato and add it to the broth before the 25-minute cooking time concludes.
- Add chopped cilantro at the end and serve.
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