Bocachico Sancocho
Number of servings
8
Difficulty
Medium
Ingredients
4
piece(s) fresh bocachico fish
4
clove(s) garlic cloves, finely chopped
4
piece(s) green plantains, peeled and torn by hand
2000
gr yuca, peeled and cut into pieces
250
gr white onion, finely chopped
1500
gr ñame, cut into pieces
250
gr tomato, chopped, without skin or seeds
4
piece(s) limes
8
piece(s) criollo peppers, seeded and finely chopped
1000
gr ahuyama squash, peeled and cut into pieces
bleo leaves (optional)
1
cup(s) coconut milk
pinch salt to taste
Directions
- Remove the scales from the fresh bocachico fish; open them and discard the gills and viscera, taking great care not to touch the bile gland, which damages the fish. Then you must "roll them," meaning make small vertical cuts along the entire fish.
- Meanwhile, in a pot with water, add garlic, onion, lime juice, plantains, yuca, ñame, tomato, peppers, ahuyama, and bleo leaves to taste.
- Once the tubers are soft, add the fresh bocachico steaks to the pot and let everything cook for 20 minutes.
- When the sancocho is ready, add coconut milk, mix, remove from heat, let rest for 5 minutes, and serve.