Ecuadorian Fish and Root Vegetable Sancocho

Name: Ecuadorian Fish and Root Vegetable Sancocho
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 100 g onion, peeled and quartered; 2 cloves garlic, peeled; 50 g green bell pepper, deseeded and quartered; 20 g achiote oil (or olive oil + 1 tsp paprika); 150 g fresh or frozen yuca (cassava), peeled and cut into 2-3 cm pieces; 1 green plantain (approx. 150 g), peeled and cut into 2-3 cm pieces; 150 g potatoes, peeled and cut into 2-3 cm pieces; 80 g corn kernels (fresh or frozen); 700 g fish broth; 50 g smooth peanut butter (optional, for authentic flavor); 1 tsp salt; 1/4 tsp black pepper; 500 g firm white fish fillets (e.g., cod, snapper, mahi-mahi), cut into 3-4 cm pieces; 30 g fresh cilantro, roughly chopped; Lime wedges, for serving (optional)

Thermomix recipe: Ecuadorian Fish and Root Vegetable Sancocho. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

100 g onion, peeled and quartered
2 cloves garlic, peeled
50 g green bell pepper, deseeded and quartered
20 g achiote oil (or olive oil + 1 tsp paprika)
150 g fresh or frozen yuca (cassava), peeled and cut into 2-3 cm pieces
1 green plantain (approx. 150 g), peeled and cut into 2-3 cm pieces
150 g potatoes, peeled and cut into 2-3 cm pieces
80 g corn kernels (fresh or frozen)
700 g fish broth
50 g smooth peanut butter (optional, for authentic flavor)
1 tsp salt
1/4 tsp black pepper
500 g firm white fish fillets (e.g., cod, snapper, mahi-mahi), cut into 3-4 cm pieces
30 g fresh cilantro, roughly chopped
Lime wedges, for serving (optional)

Instructions

Add 100 g onion, 2 cloves garlic, and 50 g green bell pepper to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g achiote oil (or olive oil + 1 tsp paprika) to the bowl. Sauté 5 min / 120°C / Speed 1.
Add 700 g fish broth, 50 g smooth peanut butter (if using), 150 g yuca, 150 g green plantain, 150 g potatoes, and 80 g corn kernels to the bowl. Season with 1 tsp salt and 1/4 tsp black pepper. Cook 20 min / 100°C / Speed 1 / Reverse.
Pause the Thermomix. Scrape down the sides and bottom of the bowl to ensure even cooking. Check the tenderness of the vegetables. If they are not yet tender, cook for an additional 5 minutes at 100°C / Speed 1 / Reverse. Adjust liquid if needed, adding a splash of hot water or broth if the mixture is too thick.
Gently add 500 g fish pieces to the bowl. Cook 5-7 min / 90°C / Speed 1 / Reverse, or until the fish is cooked through and flakes easily.
Add 30 g fresh cilantro to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse to gently warm and combine the flavors.
Ladle the Sancocho into bowls and serve hot, optionally with fresh lime wedges on the side.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.