How to make Sancocho de Pescado

Why cooks start here

Sancocho de Pescado is cooked the way coast cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Sancocho de Pescado, a beloved coastal Colombian dish, is a celebration of the sea's bounty and the generosity of land and cook alike. This home-cooked version reflects the way it has been prepared for generations, with salt measured by instinct and a liberal hand with fat. It's a dish meant for sharing, often gracing the table during leisurely weekend gatherings, when family and friends come together to savor its comforting warmth. The harmonious blend of tender fish, hearty green plantain, and creamy yuca creates a delightful texture, while corn adds a subtle sweetness. Fresh cilantro ties it all together, infusing the broth with a vibrant, herbaceous note that lingers pleasantly. Sancocho de Pescado is an invitation to sit, share, and savor with those you cherish.