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.
-
- Prep time
- 20 min
-
- Cook time
- 50 min
-
- Servings
- 8 Servings
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- Serving size
-
1 cup
Ingredients
Ingredients
- olive oil
- 1 tbsp
- 1 tbsp
- onion (peeled and finely chopped, divided use)
- 1
- 1
- garlic (minced)
- 1 clove
- 1 clove
- finely chopped sweet or hot red pepper
- 1/4 cup
- 1/4 cup
- chopped fresh cilantro (divided use)
- 1 tbsp plus 1/2 cup
- 1 tbsp plus 1/2 cup
- clam juice
- 2 cup
- 2 cup
- water
- 4 cup
- 4 cup
- cassava (yuca) (peeled and cut into 4 pieces)
- 1 lbs
- 454 g
- skim milk
- 1 tbsp
- 1 tbsp
- potatoes (peeled and cut into chunks)
- 2 med
- 2 med
- carrots (cubed)
- 2 med
- 2 med
- ripe plantain (cut into 1-inch pieces)
- 1/2
- 1/2
- firm-fleshed white fish (such as halibut, sea, bass, or cod) (cut into bite-sized pieces)
- 1/2 lbs
- 227 g
- fillet of sole (cut into bite-sized pieces)
- 1/2 lbs
- 227 g
- lime juice
- 1/2 tsp
- 1/2 tsp
- fresh or frozen peas
- 1/2 cup
- 1/2 cup
- finely chopped cabbage
- 1/2 cup
- 1/2 cup
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Directions
Directions
-
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.