Sancocho De Pescado (anguillan Fish Stew)
Sancocho de Pescado is a traditional Anguillan fish stew that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in Anguillan cuisine and is often enjoyed with family and friends.
Ingredients
- 2 lbs fresh fish fillets, cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 plantain, sliced
- 1 cup yam, diced
- 1 cup coconut milk
- 4 cups fish or vegetable broth
- 1 scotch bonnet pepper, whole
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the tomatoes, carrots, potatoes, plantain, and yam to the pot.
- Pour in the coconut milk and fish or vegetable broth. Add the scotch bonnet pepper and thyme.
- Bring the stew to a boil, then reduce the heat and let it simmer for 30 minutes.
- Add the fish fillets to the pot and continue to simmer for another 15-20 minutes, or until the fish is cooked through.
- Season with salt and pepper to taste.
- Remove the scotch bonnet pepper before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Serving bowls Soup ladle
Serving suggestions
Sancocho de Pescado is best served hot with a side of crusty bread or rice.
Tips & tricks
For an extra kick of heat, you can add more scotch bonnet pepper to the stew. Be cautious, as scotch bonnet peppers are very spicy!
Cost
$25