In the 1950s, the fish known as catfish began to be prepared in different ways in cities like Guayaquil and Durán. This fish is attributed with properties that support the development of good memory. Give it a try!
In a pot with a bit of oil, sauté chopped onion and crushed garlic.
Blend the tomatoes and the sofrito with a portion of water.
Add the cleaned catfish head and the seasonings. Remove the foam from the surface, and cook for 30 minutes.
Strain the broth through a fine sieve into another pot and add the cassava and banana, previously peeled and chopped. When the cassava and banana are soft, add the sliced fish and simmer for 20 minutes.
Serve the sancocho immediately, sprinkling with chopped cilantro and white onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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