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Sancocho de Pescado con Coco (Fish and Coconut Soup)

Sancocho de Pescado con Coco (Fish and Coconut Soup)

Erica Dinho
5 from 14 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main dish, Soup
Cuisine Colombian
Servings 4 servings
Calories 921 kcal

Ingredients
 

  • 2 pounds white fish fillets mahi-mahi, halibut, swordfish, cod or sea bass, cut into large pieces.
  • 5 cups of fish stock
  • 3 cups of coconut milk fresh or canned
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 4 garlic cloves crushed
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 2 tomatoes peeled and diced
  • 1 scallion chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground achiote
  • 1 green plantain peeled and cut into pieces
  • 1 pound yuca peeled and quartered, fresh or frozen
  • 2 corn ears cut into pieces
  • ¼ finely chopped cilantro or parsley
  • Salt and pepper to taste

Instructions
 

  • Heat the butter over medium heat, add the onions, garlic, peppers, tomatoes, scallions, achiote powder, cumin, and salt, and cook over low heat until the onions are tender, about 10 minutes.
  • Add the fish broth and bring to a boil. Add the corn, plantains and yuca. Simmer for about 30 minutes or until the vegetables are cooked.
  • Add the coconut milk and fish, cook on low heat until the fish is cooked, about 8-10 minutes.
  • Sprinkle with the chopped cilantro and serve warm with lime wedges.

Nutrition

Calories: 921kcalCarbohydrates: 81gProtein: 60gFat: 44gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 114mgSodium: 1150mgPotassium: 2268mgFiber: 6gSugar: 18gVitamin A: 1707IUVitamin C: 80mgCalcium: 204mgIron: 9mg
Keyword Sancocho
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