Fish sancocho is one of the most traditional dishes found along Colombia’s Caribbean and Pacific coasts. This hearty soup combines fresh fish with root vegetables and green plantains, creating a comforting meal that is deeply rooted in coastal culinary traditions.
More than just a soup, sancocho is a symbol of family gatherings, weekend meals, and community celebrations. Its flavor relies on fresh fish and the balance of classic Colombian ingredients.
Ingredients
1 kg fresh fish steaks (red snapper, sea bass, or catfish)
3 liters water
500 g peeled cassava, cut into chunks (4 cups)
500 g green plantain, cut into pieces (2 medium plantains)
400 g white potatoes, peeled and cubed (3 medium potatoes)
250 g corn on the cob, sliced (2 ears)
150 g chopped scallions (1 cup)
150 g diced ripe tomato (1 cup)
20 g minced garlic (4 cloves)
10 g ground cumin (2 teaspoons)
15 g chopped fresh cilantro (½ cup)
15 g salt
3 g black pepper
30 ml vegetable oil (2 tablespoons)
Preparation
- Prepare the sofrito, heat the oil in a large pot and sauté the scallions, tomatoes, and garlic for about 5 minutes. Add cumin, salt, and pepper and cook until fragrant.
- Cook the vegetables, pour in the water and add the cassava, green plantain, and corn. Simmer over medium heat for about 25 minutes until they begin to soften.
- Add the potatoes, stir in the potatoes and continue cooking for another 15 minutes until all vegetables are tender.
- Add the fish, carefully place the fish pieces into the broth and cook for 12 to 15 minutes without excessive stirring.
- Finish the soup, add half of the chopped cilantro, adjust the seasoning, and cook for 2 additional minutes.
- Serve, ladle the soup into bowls and garnish with the remaining cilantro before serving.
Chef’s Tips
Choose firm-fleshed fish to help it maintain its shape during cooking.
Avoid overcooking the fish, as it may become dry and break apart.
For deeper flavor, make a fish stock using fish heads and bones before preparing the soup.
Traditional Variations
Along Colombia’s Caribbean coast, red snapper and sea bass are commonly used.
In some Pacific Coast regions, coconut milk is added for richness and flavor.
Certain families include yam along with cassava for a thicker broth.
Traditional Serving Style
Fish sancocho is traditionally served piping hot with white rice, avocado, and Colombian hot sauce. Tropical fruit drinks are common accompaniments in coastal areas.
Recommended Side Dishes
- White rice
- Avocado
- Colombian hot sauce
- Fried green plantains
- Passion fruit or lime juice
Did You Know?
Sancocho is considered one of Colombia’s national comfort foods and exists in many regional forms. The fish version highlights the strong connection between coastal communities and traditional fishing culture.
Frequently Asked Questions
Firm-fleshed fish such as red snapper, sea bass, and catfish are the most commonly used choices because they hold together well during cooking.
Yes. Frozen fish works well if properly thawed before cooking, although fresh fish provides the best flavor and texture.
Fish cooks much faster than the vegetables. Adding it later prevents it from falling apart and keeps the broth clear.
Yes. Store refrigerated for up to two days and reheat gently over low heat to preserve the texture of the fish.
