Entree: Colombia – Caribbean Coast – Sancocho de Pescado (Hearty Caribbean fish stew of firm white fish simmered with root vegetables, corn, aromatics, and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) firm white fish fillets (snapper, corvina, or similar), cut into large chunks
- 8 cups (1.9 L) fish stock or water
- 1 cup (240 ml) canned coconut milk
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz (225 g))
- 1 medium red bell pepper, chopped (about 6 oz (170 g))
- 2 medium tomatoes, chopped (about 10 oz (285 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tsp (2 g) ground achiote or annatto for color (optional)
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) chunks, approx. 1 lb (450 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 1-inch (2.54 cm) chunks
- 2 ears corn, cut into thirds
- 1 large potato or 1 small ñame (yam), peeled and cubed, about 10 oz (285 g)
- 1 small sweet pepper or ají dulce, chopped (if available)
- 3 scallions, chopped
- 1 cup (25 g) fresh cilantro, chopped plus extra for garnish
- 2 limes, juiced
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper

Show original ingredient measurements

- 2 lb (900 g) firm white fish fillets (snapper, corvina, or similar), cut into large chunks
- 8 cups (1.9 L) fish stock or water
- 1 cup (240 ml) canned coconut milk
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 medium red bell pepper, chopped (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 10 oz / 285 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (2 g) ground achiote or annatto for color (optional)
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) chunks, approx. 1 lb (450 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 1-inch chunks
- 2 ears corn, cut into thirds
- 1 large potato or 1 small ñame (yam), peeled and cubed, about 10 oz (285 g)
- 1 small sweet pepper or ají dulce, chopped (if available)
- 3 scallions, chopped
- 1 cup (25 g) fresh cilantro, chopped plus extra for garnish
- 2 limes, juiced
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the onion, bell pepper, scallions, and achiote if using. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in the chopped tomatoes and sweet pepper, cooking until the tomatoes begin to break down, about 3–4 minutes, creating a light sofrito base.
3. Pour in the fish stock (or water) and bring to a gentle boil. Add yuca, plantain chunks, potato or ñame, and corn pieces. Reduce heat and simmer until the root vegetables are nearly tender, about 20–25 minutes.
4. Stir in the coconut milk and continue to simmer gently 5 minutes. Adjust seasoning with salt and pepper.
5. Gently add the fish chunks to the pot, pushing them under the broth so they are just covered. Simmer very gently until the fish is opaque and cooked through, about 6–8 minutes depending on piece size.
6. Remove from heat, stir in the chopped cilantro and lime juice. Taste and adjust salt or lime as needed.
7. Ladle sancocho into bowls, garnish with extra cilantro and lime wedges, and serve hot with warm corn arepas or white rice if desired.