Can I use frozen yuca?
Yes, frozen yuca can be used. You may need to adjust the cooking time slightly, as it might cook faster than fresh yuca.
DINNER
Panamanian Fish Stew with Yuca and Cilantro
Experience the vibrant flavors of Panama with this comforting fish stew. Our Sancocho de Pescado combines flaky white fish, hearty yuca, and bright cilantro in a rich, satisfying broth. It's a taste of coastal Panama, perfect for a nourishing meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and cook until softened, about 5 minutes.
02
Stir in the 2 minced garlic cloves and cook for 1 minute more until fragrant.
03
Add the 1 pound of yuca pieces and 4 cups of fish broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the yuca is tender when pierced with a fork.
04
Gently add the 1 pound of fish fillets to the simmering broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-8 minutes, or until the fish is opaque and flakes easily.
05
Stir in 1/2 cup fresh chopped cilantro just before serving. Ladle the sancocho into bowls and garnish with additional fresh cilantro.
About This Recipe
Experience the vibrant flavors of Panama with this comforting fish stew. Our Sancocho de Pescado combines flaky white fish, hearty yuca, and bright cilantro in a rich, satisfying broth. It's a taste of coastal Panama, perfect for a nourishing meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a squeeze of fresh lime juice to each bowl before serving. A pinch of aji chombo (Panamanian hot pepper) can be added for a spicy kick, if desired.
Easy Substitutions
If yuca is unavailable, potatoes or sweet potatoes can be used, though the texture will be different. Chicken broth can be used in place of fish broth for a different flavor profile. Any firm white fish will work well in this recipe.
Storage & Reheating
Store leftover sancocho in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.
Serving Suggestions
Serve this Panamanian Sancocho de Pescado with a side of white rice to soak up the flavorful broth. A simple green salad with a light vinaigrette would complement the richness of the stew. For an authentic experience, offer a small bowl of aji chombo (Panamanian hot sauce) on the side for those who enjoy a bit of heat. A slice of avocado can also be a delicious addition.
Common Mistakes
Overcooking the yuca: This can make it mushy and fall apart in the stew. Cook until just tender. Overcooking the fish: Fish cooks quickly, so add it towards the end and cook until just opaque to prevent it from becoming dry or tough. Not seasoning adequately: Taste the broth before adding the fish and adjust salt and pepper as needed. Using too little cilantro: Cilantro is a key flavor in this dish, so don't skimp on it. Adding cilantro too early: Add fresh cilantro at the very end to preserve its vibrant flavor and color.
Frequently Asked Questions
What kind of fish is best for sancocho?
Firm white fish like cod, snapper, mahi-mahi, or even tilapia work well. Avoid delicate fish that might fall apart too easily.
Can I make this recipe spicier?
Absolutely! You can add a pinch of red pepper flakes with the garlic, or a few drops of your favorite hot sauce (like aji chombo) to taste at the end.
MORE TO KNOW
Sancocho is a staple in Panamanian cuisine, often enjoyed as a comforting and restorative meal. While many variations exist, the fish version, Sancocho de Pescado, highlights the country's rich coastal bounty. The key to a great sancocho is allowing the root vegetables to become truly tender, releasing their starches to slightly thicken the broth. Don't overcook the fish; it should remain flaky and moist. The fresh cilantro added at the end brightens the entire dish, providing a burst of herbaceous flavor.
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