Sancocho de Pescado ( Colombian Fish Soup)
Sancocho de Pescado ( Colombian Fish Soup) is a gluten free, dairy free, and pescatarian recipe with 6 servings. For $4.42 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This soup has 435 calories, 38g of protein, and 7g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. It is a rather pricey recipe for fans of Latin American food. A mixture of scallion, olive oil, food color, and a handful of other ingredients are all it takes to make this recipe so tasty. 126 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by My Colombian Recipes. Overall, this recipe earns an excellent spoonacular score of 93%. Try Colombian-Style Fish Balls (Albóndigas de Pescado), Sudado de Pescado (Colombian-Style Fish Stew), and COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE GALLINAn O VALLUNO) for similar recipes.
Servings: 6
Ingredients:
2 pounds of cod fish fillets
2 corn ears
10 cups of fish stock
1 teaspoon color, sazon goya with azafran or achiote
1/3 cup fresh cilantro, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 small onion, finely chopped
2 green plantains, peeled and cut into pieces
Salt and pepper
1 scallion, finely chopped
1 pound yuca (cassava), cut into pieces
Equipment:
pot
Cooking instruction summary:
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.
Step by step:
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.
3. Add the plantains, corn, yuca, salt and pepper. Simmer covered for about 25 to 30 minutes.
4. Add the fish and chopped cilantro. Cook for 12 minutes and serve with white rice, lime and avocado on the side.
Nutrition Information:
covered percent of daily need
