Fish Stew (sancocho De Pescado)
Fish Stew, also known as Sancocho de Pescado, is a traditional dish in Muisca Cuisine that is hearty, flavorful, and perfect for a comforting meal. This stew is packed with a variety of vegetables, herbs, and tender fish, creating a delicious and nutritious one-pot meal.
Ingredients
- 1 lb white fish fillets, such as cod or tilapia
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1 bell pepper, sliced
- 2 ears of corn, cut into thirds
- 2 large carrots, sliced
- 1 large yuca, peeled and cut into chunks
- 1 bunch of cilantro, chopped
- 6 cups fish or vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the tomatoes, bell pepper, carrots, yuca, and corn to the pot. Cook for 5 minutes.
- Pour in the fish or vegetable broth and bring to a boil.
- Reduce the heat to a simmer and add the fish fillets. Cook for 10-15 minutes until the fish is cooked through.
- Stir in the chopped cilantro, ground cumin, salt, and pepper. Simmer for an additional 5 minutes.
- Adjust the seasoning if needed and serve the fish stew hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Large pot Cutting board Knife Wooden spoon Ladle
Tools
Stove
Serving suggestions
Serve the Fish Stew with a side of rice and a squeeze of lime for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can use fish stock instead of vegetable broth.
Cost
$20