The sancocho is a symbol of Colombian cuisine, and if we are going to talk about the culinary identity of the coast, the fish sancocho. It is essential in family gatherings at the weekend or after a night of partying or carnival. You can not say no to a tasty dish of hot sancocho, which carries pieces of fish, a few drops of lemon, chopped tomato, onion, and coriander — accompanied with refreshing lemonade or guandolo.
In the coastal field, fish sancocho is quite common, as in places in Colombia that have nearby rivers or seas, since fish production is quite frequent, used not only for consumption at home but also for Commerce.
As for fish, it is essential to mention that there are several varieties such as river and sea catfish, the capable, the bocachico, the snapper, the robalo, among others. And although there is a lot of variety in my particular taste, I love to use catfish for the sancocho because it has almost no thorns or red snapper, which floods the broth with an exceptional flavor and texture.
In Colombia, also, different ingredients are used according to the region for their preparation. However, none of these cannot be missing potatoes, plantains, tomatoes, onions, cob, and of course, cassava, which in The coast is replaced by yam. As for this in my recipe for fish sancocho, I used all these ingredients as well as some coconut milk, some fish heads that were leftover from other preparations, carrot, and Creole potato.
On the other hand, I want to share some tricks that I usually take into account when I do this preparation, which helps to make the fish sancocho quite productive.
- Before taking the fish to the pot, I prefer to sell it for about two minutes in a saucepan so that it retains its juice and flavor.
- While the water starts to boil, I add the banana or chopped into pieces, since this compared to the other ingredients takes a little longer to cook.
- It is essential to select a good fish, which is fresh and of good quality.
Ingredients to prepare fish sancochoEspañol
- 2 pounds of catfish in pieces
- 7 cups of water or fish head broth
- 5 medium potatoes cut in half
- 4 Creole potatoes cut in four.
- 4 pieces of corn on the cob optional
- 6 pieces of cassava cut into pieces
- Two green plantains cut into large pieces
- 1 clove of garlic finely chopped.
- ½ onion (finely chopped)
- ½ to mato finely chopped
- 1 cup coconut milk optional
- 1 medium carrot grated
- Salt color (cumin, and pepper to taste.)
- Coriander chopped to serve
- Cook the fish heads in a large pot with water, and when it discarded, remove them with a strainer.
- Add the onion, tomato, carrot, cob, and plantains and boil for 10 minutes, during this time seal the fish on both sides in a saucepan, this step is optional and is to preserve its flavor even more.
- Add the cassava and the potato, the salt, the cumin, the color, and the pepper to taste and let it boil over medium-high heat for 35 minutes or until the ingredients are soft.
- After this time add the fish in pieces, the Creole potato, the coconut milk and let it boil for about ten more minutes, it is essential to add the fish at the end since it can be undone.
- Serve hot by adding some coriander chopped.
- You can accompany the sancocho with an avocado slice and a portion of white rice