Best 3 Sancocho De Pescado Con Coco Fish And Coconut Soup Recipes

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Sancocho de Pescado con Coco (Fish and Coconut Soup) is a traditional Colombian soup that combines the flavors of fresh fish, coconut milk, and a variety of vegetables. This hearty and flavorful soup is a popular dish along the Caribbean coast of Colombia and is often served with accompaniments such as rice, fried plantains, and avocado.

The article provides two variations of the Sancocho de Pescado con Coco recipe. The first recipe uses a variety of fish, including sierra, corvina, and pargo rojo, while the second recipe uses a combination of shrimp, calamari, and mussels. Both recipes include a detailed list of ingredients, step-by-step instructions, and cooking tips to ensure a delicious and authentic Sancocho de Pescado con Coco.

In addition to the main recipes, the article also includes a recipe for a flavorful coconut rice that pairs perfectly with the soup. The coconut rice is made with long-grain rice, coconut milk, and a blend of spices, resulting in a fluffy and aromatic side dish.

Whether you're a fan of seafood soups or simply looking for a new and exciting dish to try, Sancocho de Pescado con Coco is sure to impress. With its vibrant flavors, fresh ingredients, and easy-to-follow instructions, this Colombian delicacy is a must-try for home cooks of all skill levels.

Let's cook with our recipes!

SANCOCHO DE PESCADO CON COCO (FISH AND COCONUT SOUP)



Sancocho de Pescado con Coco (Fish and Coconut Soup) image

Sancocho de Pescado con Coco is a traditional Colombian soup from the coastal region of the country. This Fish and Coconut Soup is thick, almost a stew, and the combination of flavors is wonderful. I love this dish and make it often. The fish balances out the sweetness of the coconut milk perfectly. Traditionally this

Provided by Erica Dinho

Categories     Main dish     Soup

Time 1h

Number Of Ingredients 17

2 pounds white fish fillets (mahi-mahi, halibut, swordfish, cod or sea bass, cut into large pieces.)
5 cups of fish stock
3 cups of coconut milk fresh or canned
2 tablespoons butter
1 cup chopped onion
4 garlic cloves (crushed)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 tomatoes (peeled and diced)
1 scallion (chopped)
1 teaspoon ground cumin
1/2 teaspoon ground achiote
1 green plantain (peeled and cut into pieces)
1 pound yuca (peeled and quartered, fresh or frozen)
2 corn ears (cut into pieces)
1/4 finely chopped cilantro or parsley
Salt and pepper to taste

Steps:

  • Heat the butter over medium heat, add the onions, garlic, peppers, tomatoes, scallions, achiote powder, cumin, and salt, and cook over low heat until the onions are tender, about 10 minutes.
  • Add the fish broth and bring to a boil. Add the corn, plantains and yuca. Simmer for about 30 minutes or until the vegetables are cooked.
  • Add the coconut milk and fish, cook on low heat until the fish is cooked, about 8-10 minutes.
  • Sprinkle with the chopped cilantro and serve warm with lime wedges.

Nutrition Facts : Calories 921 kcal, Carbohydrate 81 g, Protein 60 g, Fat 44 g, SaturatedFat 34 g, TransFat 1 g, Cholesterol 114 mg, Sodium 1150 mg, Fiber 6 g, Sugar 18 g, UnsaturatedFat 5 g, ServingSize 1 serving

SANCOCHO



Sancocho image

Make and share this Sancocho recipe from Food.com.

Provided by Troy A. Hakala

Categories     Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken
2 lbs yucca root, peeled and cut into 1 inch cubes
1 lb yam, peeled and cut into 1 inch cubes (optional)
2 large plantains, peeled and cut into 1 inch slices (not too ripe)
1 bunch green onion, coarsely chopped (white part only)
3 carrots, scrubbed and cut into bite size pieces
3 ears corn, cut into 1 inch pieces
1/2 cup cilantro, chopped (leaves and stems) or 1 leaf panamanian cilantro
water or chicken broth
salt & pepper

Steps:

  • Put all ingredients except salt, pepper, and corn in a large soup or stock pot.
  • Add enough water or chicken broth to cover.
  • Bring to a boil, reduce heat, and simmer for 1 hour.
  • Remove chicken, discard skin, and peel meat from the bones.
  • Break the meat into fairly large pieces and return to the pot.
  • Add corn, salt and pepper to taste.
  • Simmer for about 20 minutes longer.

PESCADO CON COCO (FISH IN COCONUT SAUCE)



Pescado Con Coco (Fish in Coconut Sauce) image

This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. Posted for ZWT 5.

Provided by Kim127

Categories     Caribbean

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 teaspoons cilantro, chopped (divided)
4 teaspoons flat leaf parsley, chopped (divided)
1/2 teaspoon salt, divided
1 garlic clove, minced
2 tablespoons fresh lime juice
2 lbs haddock (or other firm white fish like cod or halibut)
1 tablespoon olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
1 small jalapeno, minced
1 1/4 cups tomatoes, chopped (divided)
1 (14 ounce) can light coconut milk
1 lime, cut into 8 wedeges
cooked rice

Steps:

  • In a large plastic Ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. Add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes.
  • Heat oil in a large skillet over medium-high heat. Add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes).
  • Add 1 cup of the chopped tomato and cook another 3 mintues.
  • Stir in coconut milk and remaining 1/4 tsp salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
  • Add fish fillets (with the marinade) to the skillet in a single layer. Spoon some of the sauce over the fish. Return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. Stir occasionally.
  • Transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. Surround with lime wedges. Serve immediately with cooked rice.

Nutrition Facts : Calories 273.7, Fat 4.9, SaturatedFat 0.8, Cholesterol 149.6, Sodium 889, Carbohydrate 9.5, Fiber 2.4, Sugar 4.5, Protein 46.7

Tips:

  • Use fresh fish: The fresher the fish, the better the sancocho will taste. Choose firm, flaky fish fillets or steaks, such as cod, tilapia, or salmon.
  • Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will become tough and dry.
  • Use a variety of vegetables: Sancocho is a great way to use up leftover vegetables. Add your favorite vegetables to the pot, such as potatoes, carrots, celery, onions, and tomatoes.
  • Add coconut milk for a creamy flavor: Coconut milk adds a delicious creamy flavor to sancocho. Be sure to use full-fat coconut milk for the best results.
  • Season the sancocho to taste: Sancocho should be flavorful and slightly spicy. Add salt, pepper, and other spices to taste.

Conclusion:

Sancocho de pescado con coco is a delicious and hearty soup that is perfect for a family meal. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and satisfying meal, give sancocho de pescado con coco a try!

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