Colombian
⭐ Highly Rated
25 minmedium
ColombianLunch
Recipe Story
origins & traditionsSancocho de Pescado is a beloved Colombian coastal dish that brings together the bounty of the sea with starchy vegetables in a soul-warming broth. This traditional fish stew showcases tender white fish simmered with yuca, green plantains, potatoes, and fresh corn, all infused with cilantro, garlic, and a hint of cumin. Unlike the highland versions made with chicken or beef, this coastal sancocho celebrates the fresh catch of the day. The dish is traditionally served with white rice on the side and a squeeze of lime, making it a complete and satisfying meal. Each region along Colombia's Caribbean and Pacific coasts has its own variation, but they all share the same comforting essence that makes sancocho a staple at family gatherings and casual lunches throughout the country.
Instructions
step by step0/10 done
Cut the fish into large chunks and season with salt, black pepper, and lime juice. Set aside for 10 minutes.
Peel and cut the yuca into 2-inch pieces. Peel the plantains and cut into thick slices. Cut the potatoes into quarters.
In a large stockpot, heat olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
Add the minced garlic, cumin, and paprika, stirring for 1 minute until fragrant.
Pour in 8 cups of water and add the bay leaves. Bring to a boil.
Add the yuca and potatoes to the boiling broth. Reduce heat and simmer for 15 minutes.
Add the plantain slices and corn pieces. Continue simmering for 10 minutes.
Gently add the seasoned fish chunks to the pot. Simmer for 8-10 minutes until the fish is cooked through and flakes easily.
Stir in the chopped cilantro and adjust seasoning with salt and pepper to taste.
Remove bay leaves before serving. Ladle into deep bowls and serve hot with lime wedges and white rice on the side.
Sancocho de Pescado
4.7 (24)
A hearty Colombian fish stew featuring fresh tilapia, yuca, plantains, and corn in a savory broth seasoned with cilantro and traditional Colombian spices. Perfect comfort food for any day.
medium
1h 5m
6 servings
Ingredients
0 of 14 checked
Main Protein
- 800 grams tuna, cut into large chunks
Vegetables
- 3 pieces potatoes, peeled and quartered
- 2 pieces plantain, peeled and cut into thick slices
- 2 cups corn, cut into 2-inch pieces
Aromatics
- 1 pieces onions, diced
- 4 cloves garlic, minced
Herbs
- 4 tablespoons cilantro, chopped
Spices
- 1 teaspoons cumin, ground
- 2 pieces bay-leaves, whole
- 1 teaspoons paprika
Garnish
- 2 pieces lime, cut into wedges
Seasoning
- 2 teaspoons salt
- 1 teaspoons black-pepper, ground
Cooking Oil
- 2 tablespoons olive-oil
Chef Tips
expert advice•For the best flavor, use the freshest fish available.
•Red snapper, sea bass, or grouper work wonderfully in this recipe.
•If yuca is unavailable, you can substitute with additional potatoes or cassava.
•Some cooks add a splash of white wine or beer to the broth for extra depth.
•For a spicier version, include one or two chopped jalapeños with the onions.
•The stew tastes even better the next day as the flavors meld together.
•Traditional accompaniments include sliced avocado, aji hot sauce, and crispy patacones (fried green plantains).
•This dish is naturally gluten-free and can be made dairy-free by avoiding any butter garnish.
