Fish Sancocho
Stay right here and learn how to prepare the unique and traditional fish sancocho, a delicious recipe that will have you savoring every last spoonful. So, get inspired and cook with us.
Servings: 5
Calories: 685kcal
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.
Enjoy!
Nutrition
Calories: 685kcal | Carbohydrates: 100g | Protein: 41g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 626mg | Potassium: 2911mg | Fiber: 11g | Sugar: 20g | Vitamin A: 3187IU | Vitamin C: 77mg | Calcium: 98mg | Iron: 6mg