Sancocho de Pescado con Coco (Coconut Fish Sancocho)
A coastal sancocho of firm white fish poached in a creamy coconut broth with green plantain, yuca and corn, brightened with peppers, coriander and lime. A taste of Colombia's Caribbean and Pacific shores.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the fish
Toss the fish pieces with the lime juice and a pinch of salt, then refrigerate while you start the broth.
- 1kg fish fillets
- juice of 1 lime lime juice
- a pinch salt
Make the hogao
Heat the oil in a large pot over medium heat. Add the onion, garlic, bell pepper, tomatoes, scallions, cumin and ; cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and fragrant. This sauce is called .
- 2 tbsp oil or butter
- 1 onion
- 4 cloves garlic
- ½ red bell pepper
- 2 tomatoes
- 3 scallions
- 1 tsp ground cumin
- ½ tsp ground
✅ Done when: vegetables are soft and fragrant
Cook the vegetables
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Add the coconut milk and fish
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Serve
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Season the fish
Toss the fish pieces with the lime juice and a pinch of salt, then refrigerate while you start the broth.
- 1kg fish fillets
- juice of 1 lime lime juice
- a pinch salt
Make the hogao
Heat the oil in a large pot over medium heat. Add the onion, garlic, bell pepper, tomatoes, scallions, cumin and ; cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and fragrant. This sauce is called .
- 2 tbsp oil or butter
- 1 onion
- 4 cloves garlic
- ½ red bell pepper
- 2 tomatoes
- 3 scallions
- 1 tsp ground cumin
- ½ tsp ground
✅ Done when: vegetables are soft and fragrant
Cook the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the coconut milk and fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
On Colombia's coasts, where fishing families cook with coconut every day, sancocho is made with the catch of the day. Afro-Colombian communities of the Pacific and the Caribbean developed this rich coconut version, cooked in big pots for family meals and festivals.
In coastal towns it's typically served with coconut rice, patacones and a cold drink.
⭐ Why It's Famous
It captures the coast in a bowl — sweet coconut, delicate fish and hearty plantain and yuca.
💡 Fun Fact
Traditional cooks grate fresh coconut and squeeze the milk by hand, often twice — the first, richest milk is added at the end for flavour.
Caribbean & Pacific coasts
3.88°N, -77.03°W
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