Sancocho de Pescado with Coconut and Root Vegetables
A hearty fish stew simmered with tropical vegetables, coconut milk, and aromatic herbs, reflecting Puerto Rican coastal traditions. This puerto rican-inspired seafood ready in about 45 minutes pairs cod fillets, coconut milk, yucca for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 450g cod fillets
- 240ml coconut milk
- 300g yucca
- 2 medium plantains
- 150g carrots
- 1/2 medium onion
- 1 tsp thyme
- 2 garlic cloves
- 480ml chicken broth
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and cube the yucca and plantains into 1-inch pieces; boil in 1 cup water for 8 minutes until tender, then drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat; add 2 minced garlic cloves, 1/2 diced onion, and 1 tsp thyme, sautéing for 2 minutes until aromatic.
- Step 3: Add 450g cod fillets and 480ml chicken broth to the pot, bringing to a gentle simmer. Add the boiled yucca and plantains, then stir in 240ml coconut milk and 150g sliced carrots.
- Step 4: Cover and simmer for 12 minutes until the fish is opaque and the vegetables are tender. Season with salt to taste before serving.
Frequently asked questions
How long does Sancocho de Pescado with Coconut and Root Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sancocho de Pescado with Coconut and Root Vegetables?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sancocho de Pescado with Coconut and Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sancocho de Pescado with Coconut and Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sancocho de Pescado with Coconut and Root Vegetables?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The coconut depth was perfect with the root vegetables—so fragrant and comforting.
- ★★★★☆
The fish was slightly bland, but the coconut broth made up for it. Next time I'll add more cilantro.
- ★★★★☆
Took longer than expected to cook, but the flavors were worth the wait.
