Dairy-Free Sancocho de Pescado (Fish Stew)
A comforting and flavorful Colombian fish stew made with a variety of root vegetables, plantains, and herbs in a rich, dairy-free broth.
Ingredients
- about 910 g Firm white fish (such as snapper or sea bass)
- about 450 g Yuca (cassava)
- 2 Plantains (green)
- about 450 g Potatoes
- 1 Onion (chopped)
- 3 cloves Garlic (minced)
- 1/4 cup Cilantro (chopped)
- 2 Scallions (chopped)
- 1 Tomato (chopped)
- 1/2 can Coconut milk
- 8 cups Fish broth
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 1/2 tsp Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the fish into large chunks. Season with salt and pepper.
- 2Heat vegetable oil in a large pot. Sauté onion, garlic, and tomato until softened.
- 3Add yuca, plantains, and potatoes. Cook for 5 minutes.
- 4Pour in fish broth and coconut milk. Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
- 5Add the fish and cook for another 5-7 minutes, or until fish is cooked through.
- 6Stir in cilantro and scallions. Serve hot.
Substitutions
Coconut Milk →
Adds richness and creaminess. Can be omitted for a lighter broth.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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