Sancocho Costeño
A hearty and flavorful Sancocho from the Caribbean coast of Colombia, featuring tender fish and the rich creaminess of coconut milk.
🧂 Ingredients
- 1 kg Firm white fish fillets or steaks(Such as snapper, corvina, or grouper. Cut into large, serving-sized pieces.)
- 400g Yuca (cassava)(Peeled and cut into large chunks, about 2-3 inches.)
- 2 Green plantains(Peeled and cut into large chunks, about 2-3 inches.)
- 400 ml Full-fat coconut milk(From a can or freshly made.)
- 2 liters Water or fish broth(For the soup base.)
- 1 Aromatics(Such as 1 chopped onion, 2 minced garlic cloves, 1 chopped bell pepper (any color).)
- 1 bunch Fresh cilantro(Chopped, for garnish and flavor.)
- to taste Salt and freshly ground black pepper
- 1 Optional: Aji dulce or a mild chili pepper(Finely chopped, for a touch of heat.)
👨🍳 Instructions
- 1
Prepare the base: In a large, heavy-bottomed pot or Dutch oven, combine the yuca, green plantains, and 2 liters of water or fish broth. Add the chopped onion, garlic, and bell pepper (and optional chili pepper if using). Bring to a boil over medium-high heat.
⏱️ 15 minutes - 2
Simmer the root vegetables: Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 30-40 minutes, or until the yuca and plantains are tender when pierced with a fork. They should be soft but not falling apart.
⏱️ 30-40 minutes - 3
Add coconut milk and fish: Gently stir in the coconut milk. Season generously with salt and pepper. Carefully add the fish pieces to the pot, ensuring they are submerged in the liquid. Do not stir vigorously after adding the fish, to prevent it from breaking apart.
⏱️ 5 minutes - 4
Cook the fish: Increase the heat slightly to bring the soup to a gentle simmer (do not boil rapidly). Cook for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The vegetables should be very tender by now.
⏱️ 10-15 minutes - 5
Finish and serve: Stir in most of the chopped cilantro, reserving some for garnish. Taste and adjust seasoning with salt and pepper if needed. Ladle the Sancocho Costeño into large bowls, ensuring each serving has plenty of fish and vegetables. Garnish with the remaining fresh cilantro.
💡 Pro Tips
- ✓Use firm white fish that holds its shape well during cooking. Avoid delicate fish that might disintegrate.
- ✓The addition of coconut milk is key to the 'Costeño' (coastal) flavor profile, adding richness and a subtle sweetness.
- ✓Freshness of the fish is paramount for the best flavor. If possible, use freshly caught or very recently purchased fish.
- ✓Yuca and plantains can be substituted with other starchy root vegetables like potatoes or malanga if unavailable, though the texture will differ.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shrimp or other seafood along with the fish for a mixed seafood sancocho.
- For a lighter version, reduce the amount of coconut milk or omit it entirely, though this will alter the traditional flavor.