Fish Sancocho

🛒 Ingredients

• Firm white fish fillets 100 g · 100 kcal
• Green plantain 100 g · 120 kcal
• Yuca (cassava), peeled and chopped 75 g · 120 kcal
• Potatoes, peeled and cubed 50 g · 39 kcal
• Onion, chopped 25 g · 10 kcal
• Garlic cloves, minced 4 g · 6 kcal
• Red bell pepper, chopped 25 g · 8 kcal
• Roma tomatoes, diced 38 g · 7 kcal
• Fresh cilantro, chopped 5 g · 1 kcal
• Lime, juiced 10 g · 3 kcal
• Olive oil 5 g · 45 kcal
• Fish broth 200 g · 5 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, bell pepper, garlic, and diced tomatoes, and sauté for 5-7 minutes until softened and fragrant.
2. Pour in the fish broth and bring to a simmer. Add the peeled and chopped yuca, green plantain, and potatoes. Cook for 20-25 minutes, or until the root vegetables are tender.
3. Season the stew with salt to taste. Gently add the fish fillets to the simmering stew. Cook for another 5-10 minutes, or until the fish is opaque and flakes easily.
4. Stir in the fresh cilantro and lime juice. Serve hot, optionally with a side of white rice or avocado slices.