IntermediateCaribbean Coast
Sancocho de Pescado
Fish Sancocho
A lighter, coastal sancocho made with fresh river or sea fish, yuca, plantain, and the aromatic sofrito of the Caribbean coast.
1 hr 5 min6–8 servings
Ingredients
- 2 cups grated fresh coconut
Instructions
- 1
Heat the oven to 375°F/190°C.
- 2
Mix all ingredients thoroughly.
- 3
Spread in a buttered 9-by-13-inch pan to a depth of roughly 1 inch.
- 4
Bake 45–60 minutes until deeply golden, firm, and cooked through.
- 5
The cassava should lose all raw flavor and become dense and elastic.
- 6
Cool before cutting.
- 7
Use sweet cassava only and cook fully.
Ingredient Substitutions
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
At a Glance
CategoryDesserts
RegionCaribbean Coast
Prep Time20 min
Cook Time45 min
Total Time1 hr 5 min
YieldServes 8
DifficultyBeginner
Shop Ingredients
peeled sweet yuca
grated fresh coconut
feta
sugar
coconut milk
melted butter
anise seeds
salt
Equipment Needed
- Baking Pan
- Grater
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