Sancocho de Pescado (Fish Stew)

Ingredients

• 1.5 lbs Firm White Fish (Snapper, Sea Bass)
• 8 cups Water
• 2 green Plantains
• 1 lb Yucca (Cassava)
• 1 lb Potatoes
• 1 large Onion
• 4 cloves Garlic
• 0.25 cup Cilantro
• 2 tablespoons Lime Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Annatto Oil (Achiote)

Instructions

1. 1Cut the 1.5 lbs Firm White Fish into large, 2-inch chunks.
2. 2Peel the 2 green Plantains, 1 lb Yucca, and 1 lb Potatoes. Cut them into 1.5-inch chunks.
3. 3Peel and finely chop the 1 large Onion and 4 cloves Garlic.
4. 4In a large, heavy-bottomed pot, heat the 2 tablespoons Annatto Oil over medium heat (350°F / 177°C). Add the chopped onion and garlic and cook, stirring often, for 5-7 minutes, or until softened and fragrant.
5. 5Pour 8 cups of Water into the pot. Add the plantain chunks, yucca chunks, and potato chunks. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the yucca and potatoes are easily pierced with a fork.
6. 6Carefully add the 1.5 lbs Firm White Fish chunks to the simmering stew. Increase the heat slightly to medium-low (300°F / 150°C) and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
7. 7Remove the pot from the heat. Stir in the 0.25 cup chopped Cilantro and 2 tablespoons Lime Juice. Season the stew with 1 teaspoon Salt and 0.5 teaspoon Black Pepper.
8. 8Serve the Sancocho de Pescado hot.

Related Guides