Sancocho de Pescado is a filling and comforting soup made with fish, vegetables, herbs and spices.
Sancocho is a traditional Latin dish and in Colombia is prepared many different ways depending on the region. You’ll find fish, peas, beef and chicken, pork and bean Sancocho in Colombia. This soup is 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 (fish) variation is popular on the Coasts of Colombia. Those regions have a large repertoire of delicious seafood recipes.
What Kind of Fish to Use for this Recipe?
This soup is traditionally made with "bagre" catfish, but any firm fish will work, such as halibut, cod, sea bass, red snapper or even tilapia.
Sancocho de Pescado Recipe
Ingredients
- 1 tablespoon olive oil
- ½ 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
- ⅓ cup fresh cilantro chopped
Instructions
- In a large pot, over medium heat, place the olive oil, onions, scallions and garlic. Cook for 5 minutes.
- 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.
- Add the fish and chopped cilantro. Cook for 12 minutes and serve with white rice, lime and avocado on the side.
Nutrition
More Soups to Make
Jessica
I made the soup last night and it was delicious. It is tasty and hearty. My 2-year-old daughter ate it with no problem. Thank you so much for sharing the recipe.
Alex
TY for this recipe. Our sancocho came out delicious., we actually added a fish head which gave our sancocho a bit of a better flavor. Cheers.
Karol
Este sancocho esta muy claro, es sancocho o consome. El sancocho debe ser espesito, pero vas por buen camino erica
Jozef
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.
maria fernanda salas
hello
is a recipe that is prepared throughout Colombia, is rich and delicious and easy to prepare, i like corn ,Be encouraged to prepare.
Prontito
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!
Joanna
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 🙁
Anonymous
It is a dish very delicious!!!!
leonard
I love fish soup. I want to eat it already, so that in the photo
Selena
Thank you,Sancocho looks really yummy and i love Colombian food.
monicajane
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