Sancocho de Sábalo (Fish Stew with Sábalo or Bocachico)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
12
cup(s) water
2
gr sábalo or bocachico (fish), cut into thick steaks
2
piece(s) large fish heads
500
gr yuca (cassava), peeled and cut
4
piece(s) green plantains, peeled and broken by hand
2
piece(s) yellow plantains, cut into pieces, unpeeled
3
cup(s) coconut milk
1
piece(s) lemon juice
4
tbsp guiso [see p. 319]
1/2
tsp ground thyme
pinch salt and pepper to taste
Directions
- Fry fish heads and steaks.
- Put heads to cook in water until meat comes off (about 20 minutes).
- Remove and strain broth, put guiso and root vegetables to cook in strained broth (yuca, green and yellow plantains) for about 20 minutes on high heat.
- When tender, remove yellow plantain pieces, peel and set aside.
- Add coconut milk to broth, salt and pepper and stir slowly to prevent curdling (with wooden spoon).
- Add lemon juice, fish, thyme and return yellow plantain.
- Cook on low heat for 15 minutes, without stirring.
- Remove fish carefully without breaking and serve with root vegetables.
- Broth is served separately.
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