How to Make Coastal Sancocho
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.
20 min prep time
50 min cook time
8servings
1 cup
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Step-By-Step Instructions:
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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.
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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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Add cassava and milk, cover, and simmer for 20 minutes.
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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.
Nutrition facts
8 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
240
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
25mg
8% -
Sodium
370mg
16% -
Total Carbohydrate
39g
14%-
Dietary Fiber
3g
11% -
Total Sugars
6g
-
Dietary Fiber
-
Protein
12g
-
Potassium
640mg
14%
Ingredients
finely chopped cabbage
1/2 cup
fresh or frozen peas
1/2 cup
lime juice
1/2 tsp
fillet of sole (cut into bite-sized pieces)
1/2 lbs
firm-fleshed white fish (such as halibut, sea, bass, or cod) (cut into bite-sized pieces)
1/2 lbs
ripe plantain (cut into 1-inch pieces)
1/2 whole
carrots (cubed)
2 med
potatoes (peeled and cut into chunks)
2 whole
skim milk
1 tbsp
cassava (yuca) (peeled and cut into 4 pieces)
1 lbs
water
4 cup
clam juice
2 cup
chopped fresh cilantro (divided use)
1 tbsp plus 1/2 cup
finely chopped sweet or hot red pepper
1/4 cup
garlic (minced)
1 clove
onion (peeled and finely chopped, divided use)
1 med
olive oil
1 tbsp