Sancocho de Pescado

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  • 6 lbs. red snapper, cut in slices
  • 1 cup chopped green onions
  • 1 tablespoon garlic
  • 1 medium tomato, chopped
  • 1 large onion grated
  • 1 tomato (small) shredded
  • 6 cilantro leaves, pepper, cumin
  • 4 to 5 green bananas into small pieces
  • 1 green banana smoothie
  • 2 lb of cassava chips
  • 2 packets of coconut milk (one cup)
Spanish Recipes: Sancocho de Pescado
  • Clean the fish and cut the fish into portions for each person , But do not remove the bone! Boil a large pot of water with the head and tail of the fish, then strain and discard the bones.

  • Add the coriander and the pieces of banana and cook a while. Add cassava and banana smoothie (to thicken the soup).

  • Add the grated onion and tomato, add the coconut milk. Bring to a boil once.

  • Place the fish on top of the broth, cover the pan and simmer gently 20 to 30 minutes for the steam of broth cooked the fish .

  • Prepare a "stew" or rehashing the scallions and chopped tomatoes with oil, salt, pepper, cumin and color, and cilantro. Pour over the soup before serving.

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