Can I use frozen seafood mix for this recipe?
Yes, you can use a frozen seafood mix. Thaw it completely before adding it to the pot in step 5, and adjust cooking time as needed.
LUNCH
Panamanian Seafood Sancocho with Plantains and Corn
This hearty Panamanian seafood sancocho is a flavorful and comforting stew, brimming with fresh seafood, tender plantains, and sweet corn. It's a perfect one-pot meal that captures the vibrant essence of Caribbean-inspired cuisine.
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 fish pieces and shrimp, cooking for 2 minutes until lightly seared. Remove the seafood from the pot and set aside.
02
Pour 4 cups of fish broth into the same pot. Bring to a simmer over medium-high heat.
03
Add the green plantain and yellow plantain rounds to the simmering broth. Cook for 15 minutes, or until the plantains are tender.
04
Stir in the fresh corn pieces and cook for an additional 5 minutes, until the corn is tender-crisp.
05
Return the seared fish and shrimp to the pot. Add 1/2 cup of chopped fresh cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer for 3-5 minutes, or until the seafood is fully cooked through and the shrimp turn pink.
06
Taste and adjust seasoning as needed. Ladle the sancocho into bowls and garnish with extra fresh cilantro before serving.
About This Recipe
This hearty Panamanian seafood sancocho is a flavorful and comforting stew, brimming with fresh seafood, tender plantains, and sweet corn. It's a perfect one-pot meal that captures the vibrant essence of Caribbean-inspired cuisine.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can lightly brown 1/2 cup of chopped onion and 2 cloves of minced garlic in the olive oil before adding the seafood in step 1. This adds an aromatic base to the sancocho.
Easy Substitutions
If fresh corn is unavailable, you can use 1 cup of frozen corn kernels, added in step 4. For a spicier kick, add a pinch of red pepper flakes with the salt and pepper.
Storage & Reheating
Store leftover sancocho in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if it's too thick.
Serving Suggestions
Serve this Panamanian Seafood Sancocho with a side of white rice to soak up the delicious broth. A squeeze of fresh lime juice over each bowl brightens the flavors. Offer a small bowl of aji chombo (Panamanian hot sauce) for those who enjoy extra heat. A simple green salad with a light vinaigrette would also complement the rich stew.
Common Mistakes
Overcooking the seafood: Fish and shrimp cook quickly, so add them at the very end to prevent them from becoming tough or rubbery. Not seasoning adequately: Taste the broth after adding the plantains and corn, and adjust salt and pepper before the final simmer. Using unripe yellow plantains: Ensure your yellow plantains are ripe (mostly yellow with some black spots) for the best sweetness and texture. Cutting ingredients unevenly: Uniformly cut plantains and corn ensure even cooking.
Frequently Asked Questions
What if I can't find both green and yellow plantains?
You can use all green plantains for a more savory, starchy stew, or all yellow plantains for a sweeter, softer texture. The combination offers a nice balance.
Can I make this sancocho ahead of time?
While it's best enjoyed fresh, you can prepare the broth with the plantains and corn ahead of time. Add the seafood and cilantro just before serving for optimal texture.
MORE TO KNOW
The key to a great sancocho is balancing the flavors and textures. The green plantains provide a savory, starchy base, while the yellow plantains add a touch of sweetness. Don't overcook the seafood; it should be just tender and flaky. If you prefer a thicker broth, you can mash a few pieces of the cooked green plantain against the side of the pot before adding the corn.
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