Name: Sancocho de pescado
Prep time: 30 min
Total time: 1 h 40 min
Cuisine: Colombian
Ingredients: 900 g firm freshwater fish steaks, 4 portions, such as bocachico, bagre, capaz, pataló or peje; cleaned and scaled; Juice of 3 lemons; 8 g fine salt, divided; 2 g ground cumin (1 teaspoon); 1 g ground black pepper (1/2 teaspoon); 2 garlic cloves, crushed; 2 ears corn, cut into pieces; 2 L water; 200 g scallions, about 4 stalks, divided; 1 green plantain, peeled and broken into large pieces; 250 g yuca, peeled and cut into thick batons; 2 arracacha roots, about 300 g, peeled and chunked; 4 medium sabanera potatoes, about 500 g, peeled and halved; 340 g ahuyama (Colombian squash), peeled, seeded and chunked; 15 g fresh cilantro, about 1 small bunch, chopped and divided; 4 tomatoes, about 500 g, chopped; 30 ml neutral oil (2 tablespoons); Remaining scallions and garlic from the amounts above; A pinch of the cumin and salt from the amounts above

Region Huila, Colombia; a documented inland Magdalena-basin preparation

Category Freshwater fish and root-vegetable soup / regional main course

Prep time 30 minutes

Stovetop time About 1 hour 5 minutes

Total time About 1 hour 40 minutes, including a short rest

Ingredients ↓

Overview

Sancocho de pescado

Sancocho de pescado: Huila river-fish soup with roots and hogao

Sancocho de pescado belongs to Colombia’s broad family of hearty one-pot soups, but its ingredients reflect the place where it is made. This version follows a documented Huila preparation from the Magdalena basin: river fish with corn, green plantain, yuca, arracacha, sabanera potatoes and ahuyama. The vegetables simmer in the broth before the fish is laid on top to finish gently.

The result is a full bowl with clear, savory broth, tender roots and a moist fish portion. Ahuyama softens the broth slightly and adds a mellow squash sweetness. A separate hogao of tomato, scallion and garlic brings a brighter, cooked tomato flavor at the table. In Huila, white rice and avocado are familiar accompaniments; they are optional and excluded from the nutrition estimate here.

Sancocho varies widely across Colombia. Caribbean versions may include coconut milk, while Pacific preparations can feature local garden herbs and different roots. This recipe keeps to the Huila ingredient family rather than blending those regional styles. Choose fresh, firm freshwater fish such as bocachico, bagre, capaz, pataló or peje from a reliable chilled source. River fish can contain bones, so inspect each portion and serve attentively.

Ingredients

Fish and seasoning

900 g firm freshwater fish steaks, 4 portions, such as bocachico, bagre, capaz, pataló or peje; cleaned and scaled
Juice of 3 lemons
8 g fine salt, divided
2 g ground cumin (1 teaspoon)
1 g ground black pepper (1/2 teaspoon)

Soup

2 garlic cloves, crushed
2 ears corn, cut into pieces
2 L water
200 g scallions, about 4 stalks, divided
1 green plantain, peeled and broken into large pieces
250 g yuca, peeled and cut into thick batons
2 arracacha roots, about 300 g, peeled and chunked
4 medium sabanera potatoes, about 500 g, peeled and halved
340 g ahuyama (Colombian squash), peeled, seeded and chunked
15 g fresh cilantro, about 1 small bunch, chopped and divided

Hogao

4 tomatoes, about 500 g, chopped
30 ml neutral oil (2 tablespoons)
Remaining scallions and garlic from the amounts above
A pinch of the cumin and salt from the amounts above

Method

Season and chill the fish Keep the fish refrigerated while preparing the vegetables. Check each portion for bones and scales, then season with lemon juice, some of the salt, cumin and black pepper. Cover and refrigerate briefly while you start the soup. Wash hands, board and knife after handling raw fish.
Cook the hogao Warm the oil in a wide skillet over medium-low heat. Add some of the scallion and garlic; cook until fragrant but not browned. Add the tomatoes, a pinch of cumin and salt. Cook gently for about 15 minutes, stirring until the tomatoes soften into a thick, spoonable sauce. Keep warm.
Start the corn broth Bring the water to a boil in a large covered soup pot with the corn, part of the scallion and a little salt. Reduce to a simmer and cook for about 20 minutes, until the corn begins to soften and flavors the broth.
Add the plantain and roots Add the green plantain, yuca, arracacha and potatoes in that order. Simmer for about 20 minutes, then add the ahuyama and continue cooking until the roots are nearly tender but still hold their shape. Keep the pieces mostly submerged and avoid a hard boil.
Lay the fish on top and cook gently Nestle the fish portions over the vegetables, cover and simmer gently for 8–12 minutes, depending on thickness. Do not stir, as the fish can break apart. Measure the thickest portion with a food thermometer; finfish should reach 63°C, or be opaque and separate easily with a fork.
Rest and finish with herbs Turn off the heat and let the covered pot stand for 5 minutes. Sprinkle in some chopped cilantro. Taste the broth and adjust the remaining salt only if needed. Lift the fish portions carefully with a slotted spoon so they remain intact.
Serve the soup hot Divide fish and vegetables among bowls, then ladle over plenty of broth. Spoon hogao on top and finish with the remaining cilantro. Offer white rice and avocado separately if desired. Refrigerate leftovers within 2 hours in shallow containers; bring the soup to a boil when reheating and heat the fish thoroughly.

Practical guidance

Practical

The Huila combination

The Huila recipe record pairs river fish with corn, green plantain, yuca, arracacha, sabanera potato and ahuyama. It calls for cooking the corn first, then adding the roots and plantain before the fish. The order matters because the vegetables need longer than fish portions. This version scales that documented combination for a home pot and gives practical doneness cues. Use cleaned, scaled fish; although a source note mentions leaving scales on pataló for flavor, removing scales is simpler for a home kitchen and still yields a satisfying broth.

Hogao and the bowl

Hogao is a cooked tomato-and-scallion sauce with garlic. It is served generously over the fish and vegetables, not stirred into the pot, so each diner can control the amount. Ladle broth around the solids and finish with cilantro. If serving rice or avocado, place them alongside rather than adding them to the nutrition calculation.

Equipment

Large heavy soup pot with lid Wide skillet for hogao Ladle and slotted spoon Instant-read food thermometer Clean board and knife reserved for raw fish

Practical guidance

Selecting and handling the fish Buy fish that has remained cold and smells clean, not sour or ammonia-like. Choose firm freshwater fish such as bocachico, bagre, capaz, pataló or peje where available; another firm white fish can work. Ask the fishmonger to scale and portion it evenly. Keep it cold until the pot is ready, and use a separate board and knife. Check for bones before seasoning and again before serving, especially for children. Keeping the roots tender, not broken Cut the yuca, arracacha, plantain and potatoes into generous pieces so they can simmer without collapsing. Add them in the listed order; the potatoes and squash need less time than the corn. Maintain a steady gentle simmer. Once the fish is in the pot, do not stir; move vegetables carefully with a spoon only if needed. Food safety and leftovers Keep raw fish away from ready-to-eat foods and clean hands, tools and work surfaces after handling it. Cook finfish to 63°C at the thickest point or until it is opaque and flakes easily. Refrigerate leftovers within 2 hours in shallow containers. Bring soup to a boil when reheating and make sure the fish and vegetables are heated throughout. Fish bones may remain even after careful preparation. Nutrition estimate Values are approximate for one bowl with fish, vegetables and broth, based on the listed quantities divided among 4 servings. Fish species, edible yield and vegetable size change the result. Hogao is included; optional rice and avocado are not.

Final notes

Make ahead: Prepare the hogao and cut the vegetables earlier; keep fish chilled and simmer the soup shortly before serving. Serving idea: Spoon hogao over each bowl and offer white rice and avocado on the side; those accompaniments are not included in the nutrition estimate.

Nutrition per serving

Serving: 1 bowl with fish, vegetables and broth
Calories: 520 kcal
Carbohydrate: 62 g
Protein: 37 g
Fat: 13 g
Fibre: 9 g
Sodium: 950 mg

Sancocho de pescado

Ingredients

Fish and seasoning

Soup

Hogao

Method

Practical

The Huila combination

Hogao and the bowl

Equipment

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Cuy asado

Empanadas de añejo

Hornado nariñense