Sancocho de Pescado ( Colombian Fish Soup)

Sancocho is a traditional Colombian dish and is prepared many different ways throughout the country. You’ll find fish, peas, beef and chicken, pork and bean Sancocho in Colombia.

Sancocho is a soup made with plantain, yuca, potato, corn, and the meat of your choice, It is a hearty, comforting and delicious dish that is usually served with white rice , salad , aji, lime and avocado on the side. This Sancocho de Pescado is popular on the Coast of Colombia.



(4- 6 servings)

  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 scallion, finely chopped
  • 2 pounds of cod fish fillets
  • 10 cups of fish stock
  • 2 green plantains, peeled and cut into pieces
  • 2 corn ears
  • 1 pound yuca (cassava), cut into pieces
  • 1 teaspoon color, sazon goya with azafran or achiote
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1/3 cup fresh cilantro, chopped


  1. In a large pot, over medium heat, place the olive oil, onions, scallions and garlic. Cook for 5 minutes.
  2. Add the fish stock, achiote, ground cumin and bring to a boil. Then reduce the heat to medium-low. Add the plantains, corn, yuca, salt and pepper. Simmer covered for about 25 to 30 minutes.
  3. Add the fish and chopped cilantro. Cook for 12 minutes and serve with white rice, lime and avocado on the side.
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  1. says

    This looks delicious! I love sancocho, but I have never thought of doing it with fish. Looks yummy! This for sharing such wonderful recipes.

  2. says

    Yuca and plantains in a soup sound awesome! Soups in the Philippines are considered main courses, full of hearty ingredients and served with rice, but here it’s often seen as a starter or appetizer. Sancocho is just my kind of dish!

  3. says

    Looks wonderful and I cannot wait to give it a try! I hope you do not mind, but I just linked to it in my cumin post. I wanted to give an idea of the wonderful diversity of this spice and your recipe is the perfect addition!

  4. says

    I love fish soups of all kinds..this looks great and would be an adventure for me as you use ingredients I don’t use often or at all…

    gotta find a source for them! it was easy in CA not so sure about here in NC

  5. Joanna says

    Thanks for this recipe. I’m from Poland but my ex husband is Colombian. I remember this soup very well – my mother in law used to cook this – was delicious!!! Finally I’ve found the web with my “taste” memories from Chicago – avena, tamales, sancocho, lentejas…. and indispensable “sazon goya
    con azafran” con todo :) Too bad that many of the original ingredients (like yuca, platano, cilantro) cannot be found in Poland at any store :(

  6. Prontito says

    If you don’t have fish stock handy, make it by boiling a fish head in water with salt and mild condiments. Drain the head/bones and there you go!

  7. maria fernanda salas says

    is a recipe that is prepared throughout Colombia, is rich and delicious and easy to prepare, i like corn ,Be encouraged to prepare.

  8. says

    Just made this soap and is very good. Thanks Erica, in Slovakia we have also for every meal soap. You use every time cumin, please try sometimes caraway
    seeds, you will be suprise.

  9. Karol says

    Este sancocho esta muy claro, es sancocho o consome. El sancocho debe ser espesito, pero vas por buen camino erica


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