A hearty soup bursting with tropical flavors.

I went to Colombia in 2018 with my mom and sister after graduating law school and taking the bar. Overall, it was an amazing and relaxing vacation. But little did I know that this country is brimming with big soup energy! And while traveling along the Caribbean Ocean, we were treated to all sorts of fish and seafood meals. That included sancocho, a traditional Latin American stew that usually consists of meat, but also came in seafood versions along the coast. When thinking of a good soup to close out summer, I remembered this tropical dish and began searching for a recipe to recreate the magic. Thanks to a Colombian blogger for getting me started.

Note: You will likely have to go to a specialty Spanish/Latin market for some of the ingredients. I’m fortunate to live close to a Hispanic neighborhood and the Giant grocery store had the yuca and plantains. I also skipped the achiote spice, which is both a spice and a dye commonly used in Mexican cooking. I googled substitutes and replaced it with a little extra cumin, a couple shakes of paprika, and a small shake of oregano. And I added the jalapeno for extra spice. Next time I think I’ll buy anchiote and try it out. Maybe I’ll even try making homemade fish broth for the first time!

*yields about 4 servings

Ingredients:

• 2 garlic cloves

• 1/2 medium onion

• 1/2 red bell pepper

• 1/2 green bell pepper

• 1 green plantains

• 1/2 pound yuca (cassava)

• 1 ear of corn

• 1 pound of white fish (I used cod)

• 4 cups of fish stock or seafood stock

• 1 can coconut milk

• 1 teaspoon cumin

• 1/2 teaspoon ground achiote (optional)

• Salt and pepper

• 1/3 cup fresh cilantro, chopped

• Optional: Jalapeno slices, lime wedges

Directions

1. Prepare vegetables: Mince garlic. Chop onion and bell peppers. Peel and cut plantain into large pieces (click here for a video on how to peel). Peel yucca and cut into large pieces. Shuck corn and cut into quarters.

2. Sauté vegetables: In a large pot, heat 2 tablespoons olive oil over medium heat. Add onions, bell peppers, cumin, and salt. Sauté until soft and onions translucent, about 5 minutes. Add garlic and sauté another minute until fragrant.

3. Cook soup: Add the broth and bring to a boil. Add the corn, plantains, and yuca. Simmer for about 45 minutes or until the vegetables are cooked.

4. Coco y pescado: Add the coconut milk and fish, cook on low heat until the fish is cooked, 10 minutes.

5. Finish and serve: Sprinkle with chopped cilantro. If you desire spice, stir in sliced jalapenos and let sit for another 10-15 minutes until the flavor is absorbed. Serve with a lime wedge and warm bread.