Fish sancocho is one of the most traditional dishes of Colombia’s coastal regions, especially along the Caribbean and Pacific coasts. This hearty soup combines fresh fish with yuca, potato, plantain, and corn, creating a comforting dish that is part of the culinary identity of many river and fishing communities.
More than just a soup, sancocho represents Colombian home cooking and is often prepared for gatherings, weekends, local festivals, and outdoor meals. Its flavor depends largely on the freshness of the fish and the balanced combination of traditional ingredients.
Print
Colombian Fish Sancocho
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 5
- Category: Soup
- Cuisine: Colombian
Ingredients
- 1 kg fresh fish steaks (red snapper “pargo”, snook “róbalo”, or catfish “bagre”)
- 3 liters water
- 500 g yuca (cassava), peeled and cut into chunks
- 500 g green plantain, peeled and cut into chunks
- 400 g white potato, peeled and cut into chunks
- 250 g corn on the cob, sliced into rounds
- 150 g cebolla larga (long green onion), chopped
- 150 g ripe tomato, chopped
- 20 g garlic, minced
- 2 g ground cumin (1 teaspoon)
- 15 g fresh cilantro, chopped
- 15 g salt
- 3 g black pepper
- 30 ml vegetable oil (2 tablespoons)
Preparation
- Make the guiso. Heat the oil in a large pot and sauté the cebolla larga, tomato, and garlic for about 5 minutes. Add the cumin, salt, and pepper and stir until you have a fragrant sofrito.
- Cook the yuca, plantain, and corn. Add the water and the yuca, green plantain, and corn. Bring to a boil, then cook over medium heat for about 25 minutes, until they begin to soften.
- Add the potatoes. Cook 15 more minutes, until all the vegetables are tender but keep their shape.
- Add the fish. Carefully place the steaks in the pot and cook for 12 to 15 minutes, until the flesh looks opaque and separates easily with a fork. Avoid stirring too much so they do not fall apart.
- Finish and serve. Add half of the cilantro, adjust the seasoning, and cook 2 more minutes. Serve in deep bowls and sprinkle with the remaining cilantro.
Chef’s Tips
Use fresh, firm-fleshed fish so it keeps its texture while cooking.
Avoid boiling the fish for too long, as it can fall apart and lose juiciness.
Traditional Variations
On Colombia’s Caribbean coast, red snapper (pargo rojo) or snook (róbalo) is commonly used.
In some Pacific regions, coconut milk is added for extra creaminess and a distinctive flavor.
Some families add ñame (yam) along with the yuca for a thicker texture.
Traditional Serving Style
Fish sancocho is usually served piping hot. In coastal areas it is common to enjoy it with a refreshing tropical fruit drink.
Recommended Side Dishes
- White rice
- Avocado
- Colombian ají (hot sauce)
- Patacones (fried green plantain)
- Natural passion fruit or lime juice
Frequently Asked Questions
The most commonly used are pargo (red snapper), róbalo (snook), bagre (catfish), and other firm-fleshed fish. What matters is that they are fresh for a tastier broth and better texture.
Yes. Although fresh fish gives better results, frozen fish works well if it is completely thawed before cooking.
The fish needs less cooking time than the yuca, plantain, and potato, so it goes in last. If added too early, it can fall apart and cloud the broth.
Yes. Refrigerate it within 2 hours, eat it within 3 to 4 days, and reheat leftovers to 74 °C (165 °F), over low heat so the fish does not break apart.
