Hello dear hive community!
Con los años aprendí con mi mamá a preparar este plato que se ve fácil de hacer, pero no a todos les queda sabroso, depende del pescado escogido y de las manos que lo prepara. En esta ocasión logre comprar unas cojinoas con las cuales prepare un rico sancocho de pescado.
Over the years I learned with my mom to prepare this dish that looks easy to make, but not everyone finds it tasty, it depends on the fish chosen and the hands that prepare it. This time I managed to buy some cojinoas with which I prepared a delicious fish stew.
Preparación- Preparation
For its preparation we must cut the vegetables in small pieces: pumpkin, yucca, ocumo, Chinese ocumo, yam and chaco, wash them very well; then we cut the seasonings: onion, sweet bell pepper, paprika, chives and garlic; then use a pot with water and boil it on the stove to incorporate the vegetables, the seasonings and a little salt, cover and wait for the vegetables to soften.
Luego se procede a colocar el pescado agregándole un poco de aceite comestible el cual estará listo aproximadamente en 30 minutos.
Then proceed to place the fish adding a little edible oil, which will be ready in approximately 30 minutes.
Una vez transcurrido el tiempo se le exprimen al sancocho de 3 a 4 limones jugosos 4 que seria lo ultimo para apagar el sancocho de pescado.
Once the time has elapsed, 3 to 4 juicy lemons are squeezed into the sancocho, which would be the last thing to extinguish the fish sancocho.
Once the sancocho is ready we proceed to serve it in deep plates and take it to the table where many families incorporate: cassava, arepas and spicy, for a good meal.
