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Sancocho de Poisson au Coco

Name: Sancocho de Poisson au Coco
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: CO
Ingredients: 1kg firm white fish fillets (snapper, mahi-mahi or sea bass), in large pieces; 1 lime, juiced, plus wedges to serve; 2 tbsp oil or butter; 1 onion, chopped; 4 cloves garlic, crushed; ½ red bell pepper, diced; 2 tomatoes, diced; 3 scallions, chopped; 1 tsp ground cumin; ½ tsp ground achiote (annatto); 1.2 litres fish stock; 800ml coconut milk; 2 green plantains, peeled and cut into chunks; 500g yuca (cassava), peeled and cut into chunks; 2 ears of corn, cut into thirds; 1 bunch coriander, chopped; 1½ tsp salt

20m

Prépa

45m

Cuisson

Portions

Moyen

Difficulté

Soupe côtière de poisson blanc au lait de coco, banane plantain, manioc et maïs, relevée de coriandre et citron vert.

#colombian#caribbean#pacific#soup#fish#coconut#plantain#yuca

Portions

6portions

Ingrédients

Nutrition

calories560

protein34g

carbs48g

fat27g

fiber5g

Par portion

Étapes

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 achiote; cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and fragrant. This sauce is called hogao.

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 achiote

✅ C'est prêt quand : vegetables are soft and fragrant

⏱9:00

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

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 achiote

✅ C'est prêt quand : vegetables are soft and fragrant

⏱9:00

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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History & Culture

The Story Behind the Dish

📍 Caribbean & Pacific coasts📅 Traditional🐟 CO

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.