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.

Fish Stew (sancocho De Pescado)

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

  1. In a large pot, sauté the onion and garlic until fragrant.
  2. Add the tomatoes, bell pepper, carrots, yuca, and corn to the pot. Cook for 5 minutes.
  3. Pour in the fish or vegetable broth and bring to a boil.
  4. Reduce the heat to a simmer and add the fish fillets. Cook for 10-15 minutes until the fish is cooked through.
  5. Stir in the chopped cilantro, ground cumin, salt, and pepper. Simmer for an additional 5 minutes.
  6. 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