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SANCOCHO WITH PIGEON PEAS AND COD

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SANCOCHO WITH PIGEON PEAS AND COD

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4 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 Servings

Ingredients

  • ¼ cup olive oil
  • ½ cup stir-fried
  • ¼ cup cilantro
  • ½ cup tomato sauce
  • 1 cup each yautía (pumpkin green plantain, potatoes,and chopped carrots)
  • 1 cob of corn chopped
  • 1 can 15 oz. boiled pigeon peas
  • 12 oz. cod, desalted and shredded
  • 1 cup coconut milk
  • 4 cups water
  • salt to taste

Instructions 

  • In a saucepan add the olive oil, heat, add the sauce, and cook for 1-2 minutes.
  • Add the root vegetables, pigeon peas, cod and the rest of the ingredients, season to taste, cover and cook at medium heat for 35 to 40 minutes.
Course: Soup