Sancocho de Pescado (Fish Stew with Root Vegetables)
Tips for Experienced Cooks
Experiment with the type and combination of fish used in the sancocho to find the perfect flavor profile that suits your palate. While tilapia and cod are great starting points, adding a piece of firmer, fattier fish like salmon or halibut can introduce a richer flavor and more varied texture to the dish. Consider also introducing a splash of coconut milk for a creamier broth and a touch of tropical sweetness.
Step 1: Sauté the aromatics
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the onion, bell peppers, and celery and cook until softened, about 5 minutes. Add the garlic, oregano, cumin, smoked paprika, black pepper, cloves, cinnamon, and allspice and cook for 1 minute, stirring constantly.
- 2 tablespoons oil
- 1 onion
- 2 bell peppers
- 2 stalks celery
- 4 cloves garlic
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
Step 2: Add the broth and vegetables
Add the broth, root vegetables, and fish to the pot and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender and the fish is cooked through, about 45 minutes.
- 4 cups broth
- 2 lbs root vegetables (such as potatoes, yuca, and plantains)
- 1 lb fish (such as tilapia or cod)
Step 3: Finish the dish
Stir in the cilantro and lime juice and season with salt to taste. Serve the sancocho de pescado hot with white rice on the side.
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- Salt to taste
Meat, Eggs, & Dairy
- 2 pounds firm white fish fillet
Fresh Produce & Herbs
- 1 large onion
- 1 whole green bell pepper
- 1 whole red bell pepper
- 1 cup celery
- 2 cups root vegetable
- 1/2 cup fresh cilantro
- 1/4 cup fresh lime juice
Seasonings & Spices
- 4 cloves fresh garlic
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- to taste salt
Pantry Items
- 8 cups fish or chicken broth
- 1 clove cooked white rice
