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SANCOCHO WITH PIGEON PEAS AND COD
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4
from 1 vote
Prep Time
10
minutes
minutes
Cook Time
40
minutes
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