The sancocho de bocachico is a traditional dish that is part of the local culinary heritage and is present in the typical restaurants of the Public Market in the region. It is a food highly appreciated for its flavor and is prepared daily to satisfy the palates of diners.
The base of the sancocho de bocachico is made from a fish soup that is obtained from the cooking broth. To begin with, fresh bocachico is used, a type of fish typical of the area, which is cleaned and cut into pieces suitable for cooking. Then, it is added to a pot along with the other ingredients, such as vegetables (such as onion, tomato, pepper), aromatic herbs and seasonings to taste.
An important aspect in the preparation of sancocho de bocachico is the use of coconut. It will take enough coconut to get the desired amount of coconut milk. The coconut is grated and mixed with hot water, squeezed to extract the milk, and added to the sancocho to give it a distinctive flavor and creamy texture.
Once all the ingredients are in the pot, it is cooked over low heat until the flavors blend and the ingredients are well cooked. During cooking, it is recommended to stir slowly to prevent the fish from falling apart. As the broth acquires the flavor of the fish, it is ready to be served.
The sancocho de bocachico is served hot and is usually accompanied with white rice and fried plantain slices. When serving, you can squeeze lemon to taste to enhance the flavors. It is a comforting and tasty dish, reflecting the culinary tradition of the region and highlighting the richness of local ingredients, especially fresh fish.
In summary, the sancocho de bocachico is an emblematic dish of local gastronomy, prepared with fresh bocachico, vegetables, seasonings and coconut milk. It is a delicious fish soup that is served with rice and fried plantains, and is enjoyed as a comforting meal full of traditional flavors.
