Ingredients with Measurements:
- 2 lbs of fish (any white fish will work)
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 2 garlic cloves, minced
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of cilantro, chopped
- 2 green plantains, peeled and cut into chunks
- 2 yucca roots, peeled and cut into chunks
- 2 ears of corn, cut into chunks
- 8 cups of water
- 1 tbsp of olive oil
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, bell peppers, tomato, and garlic. Cook for 5 minutes, stirring occasionally.
3. Add the cumin, oregano, salt, and black pepper. Stir to combine.
4. Add the fish and cilantro. Cook for 5 minutes, stirring occasionally.
5. Add the plantains, yucca, corn, and water. Bring to a boil.
6. Reduce heat to low and simmer for 45 minutes, or until the vegetables are tender.
7. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 35g
Protein: 18g
Sodium: 400mg
Fiber: 5g
Substitutions for ingredients:
- Any white fish can be used.
- Red or yellow onions can be used instead of white onions.
- Any color bell pepper can be used.
- Cilantro can be substituted with parsley.
Variations:
- Sancocho de Pollo (chicken sancocho) can be made by substituting chicken for the fish.
- Sancocho de Res (beef sancocho) can be made by substituting beef for the fish.
Tips and tricks:
- To make the yucca easier to peel, cut it into chunks and soak it in water for 10 minutes.
- To make the plantains easier to cut, microwave them for 30 seconds before peeling.
- If the sancocho is too thick, add more water.
Storage instructions:
Store leftover sancocho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sancocho in a pot over medium heat until heated through.
Presentation ideas:
Serve the sancocho in a large bowl with a sprinkle of cilantro on top.
Garnishes:
- Cilantro
- Lime wedges
Pairings:
- Rice
- Bread
Suggested side dishes:
- Avocado salad
- Fried plantains
Troubleshooting advice:
- If the sancocho is too thin, let it simmer for longer to reduce the liquid.
- If the vegetables are not tender, let the sancocho simmer for longer.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover sancocho in the refrigerator within 2 hours of cooking.
Food history:
Sancocho is a traditional soup from Latin America, particularly popular in Colombia, Panama, and the Dominican Republic. It is typically made with meat or fish and a variety of vegetables.
Flavor profiles:
Sancocho de Pescado is a savory and slightly spicy soup with a hint of sweetness from the plantains and corn.
Serving suggestions:
Serve the sancocho with a side of rice or bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Colombian