Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Thaw them completely before adding to the soup.
LUNCH
Panamanian Sancocho de Pescado with Corn and Yuca
This hearty Panamanian Sancocho de Pescado is a comforting fish soup brimming with fresh corn, tender yuca, and aromatic herbs. It's a flavorful and satisfying meal perfect for lunch or a light dinner, showcasing the vibrant tastes of Panama.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and diced red bell pepper, cooking for 5 minutes until softened.
02
Stir in the minced garlic and cook for 1 minute more until fragrant.
03
Pour in 6 cups of fish broth. Bring the mixture to a boil, then reduce the heat to medium-low.
04
Add the yuca chunks to the pot. Simmer for 15 minutes, or until the yuca begins to soften.
05
Add the fresh corn pieces to the pot and continue to simmer for another 10 minutes.
06
Gently add the fish fillets to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
07
Stir in 1/4 cup of chopped fresh cilantro, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
08
Ladle the Panamanian Sancocho de Pescado into bowls and garnish with additional fresh cilantro before serving.
About This Recipe
This hearty Panamanian Sancocho de Pescado is a comforting fish soup brimming with fresh corn, tender yuca, and aromatic herbs. It's a flavorful and satisfying meal perfect for lunch or a light dinner, showcasing the vibrant tastes of Panama.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can lightly brown the fish fillets in a separate pan before adding them to the soup. Ensure the yuca is tender but not mushy for the best texture.
Easy Substitutions
If fresh yuca is unavailable, frozen yuca can be used. For a spicier kick, add a small amount of aji chombo (Panamanian hot pepper) or a pinch of red pepper flakes with the garlic. Other firm white fish like mahi-mahi or grouper work well.
Storage & Reheating
Store leftover sancocho in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Serving Suggestions
Serve this Panamanian Sancocho de Pescado with a side of white rice, a squeeze of fresh lime juice, and a dollop of hot sauce for an authentic experience. A simple green salad would also complement the meal.
Common Mistakes
Overcooking the fish: Fish cooks quickly, so add it towards the end to prevent it from becoming dry and flaky. Not seasoning adequately: Taste the soup before serving and adjust salt and pepper as needed. Using too much liquid: Start with the recommended amount of broth and add more only if the soup becomes too thick for your preference. Undercooking the yuca: Yuca needs sufficient time to soften, so ensure it's tender before adding the fish.
Frequently Asked Questions
What is yuca?
Yuca, also known as cassava, is a starchy root vegetable common in Latin American and Caribbean cuisines. It has a mild flavor and a texture similar to potato when cooked.
Can I make this soup vegetarian?
To make it vegetarian, omit the fish and use vegetable broth. You can add extra vegetables like carrots, potatoes, or plantains for more substance.
MORE TO KNOW
Sancocho is a staple in Panamanian cuisine, often considered a national dish. While chicken sancocho is more common, fish sancocho offers a lighter, yet equally satisfying, experience. The key to a great sancocho is the quality of the broth and the freshness of the ingredients. Don't rush the simmering process, as it allows the flavors to meld beautifully and the yuca to become perfectly tender.
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