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.

Sancocho De Pescado (anguillan Fish Stew)

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

  1. In a large pot, sauté the onion and garlic until fragrant.
  2. Add the tomatoes, carrots, potatoes, plantain, and yam to the pot.
  3. Pour in the coconut milk and fish or vegetable broth. Add the scotch bonnet pepper and thyme.
  4. Bring the stew to a boil, then reduce the heat and let it simmer for 30 minutes.
  5. Add the fish fillets to the pot and continue to simmer for another 15-20 minutes, or until the fish is cooked through.
  6. Season with salt and pepper to taste.
  7. 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