Coastal Sancocho
Summary
Sancocho is a type of latin american stew made with meat and root vegetables. This recipe uses heart-healthy fish instead of beef for a flavorful dish that is low is saturated fat.
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- Prep time
- 20 min
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- Cook time
- 50 min
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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garlic (minced)
- 1 clove
- 1 clove
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onion (peeled and finely chopped, divided use)
- 1
- 1
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finely chopped sweet or hot red pepper
- 1/4 cup
- 1/4 cup
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chopped fresh cilantro (divided use)
- 1 tbsp plus 1/2 cup
- 1 tbsp plus 1/2 cup
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clam juice
- 2 cup
- 2 cup
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water
- 4 cup
- 4 cup
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cassava (yuca) (peeled and cut into 4 pieces)
- 1 lbs
- 454 g
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skim milk
- 1 tbsp
- 1 tbsp
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potatoes (peeled and cut into chunks)
- 2 med
- 2 med
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carrots (cubed)
- 2 med
- 2 med
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ripe plantain (cut into 1-inch pieces)
- 1/2
- 1/2
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firm-fleshed white fish (such as halibut, sea, bass, or cod) (cut into bite-sized pieces)
- 1/2 lbs
- 227 g
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olive oil
- 1 tbsp
- 1 tbsp
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fillet of sole (cut into bite-sized pieces)
- 1/2 lbs
- 227 g
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lime juice
- 1/2 tsp
- 1/2 tsp
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fresh or frozen peas
- 1/2 cup
- 1/2 cup
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finely chopped cabbage
- 1/2 cup
- 1/2 cup
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Directions
Directions
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Heat oil in large stockpot and sauté 1/2 of the onion, garlic, pepper, and 1 Tbsp cilantro for 3–4 minutes. Add clam juice and water and bring to a boil.
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Add cassava and milk, cover, and simmer for 20 minutes.
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Add potatoes, carrots, plantain, fish, and lime juice and simmer for 15 minutes. Add peas and cabbage and simmer 5 minutes.
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Combine the other half of the onion and 1/2 cup cilantro in small bowl. Garnish each soup serving with 1 Tbsp mixture.